Roasted Poblano Pepper Beef Chili is hearty and loaded with flavor!
Yay...I'm so excited it's finally chili season! This Roasted Poblano Pepper Beef Chili is thick and delicious like my White Chicken Chili. You get the perfect amount of spice from the poblano peppers. Another one to try is my No-bean chili recipe which has a nice amount of heat.
Three different ways to roast poblano peppers
- Turn a gas burner on high. Using tongs place peppers over a direct flame. Turn peppers until skin is blackened.
- Set oven to broil and place pepper on baking sheet broil peppers flipping when needed to char the peppers
- Heat a grill on medium-high. Place peppers over direct heat and cook until charred.
- Once you have cooked the peppers place them in a bowl and cover them with plastic wrap for about 10 minutes. This will help steam the peppers, so the skin comes off easily.
- Using a knife scrape the skin off the peppers and remove the stem and seeds.
How to make Roasted Poblano Pepper Beef Chili
- Roast peppers and dice them up and set them aside.
- Heat a cast-iron pot to medium-high heat and add ground beef. Cook for about 10 minutes or until browned. Drain fat.
- Add onions, peppers, and garlic, and cook for about 2 minutes, add in tomato paste.
- Pour in chicken stock, beer, beans, and tomatoes.
- In a small bowl add Masa Harina and water and mix until combined. Add to the chili and stir.
Looking for more comfort food recipes?
- Bacon Jalapeno Mac N Cheese
- Roasted Tomato Garlic Soup
- Ribeye Steak Chili
- Slow Cooker Bean and Bacon Soup
The smoky peppers mix perfectly with the tomato and beef flavors. I guarantee this will be a new go-to recipe for chili.
One of my favorite parts of chili is the abundance of topping choices. I like the works. My family also requests my Sweet Honey Cornbread, they say it's a must-have with chili.
Roasted Poblano Pepper Beef Chili
- 1- 1/2 pounds ground beef
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 poblano peppers
- 1 small onion diced
- 4 cloves garlic minced
- 6 ounces tomato paste
- 1 tablespoon cumin
- 3 tablespoons chili powder
- 2 tablespoons unsweetened cocoa powder
- 3 tablespoons brown sugar
- 4 cups beef stock
- 1 dark beer
- 1-28 oz can can diced tomatoes drained
- 2- 28 oz cans pinto beans drained
- 1/4 cup Masa Harina
- 1/2 cup water
- Set oven to broil
- Place poblano peppers on baking sheet and broil for 5 minutes flipping as needed to char all sides.
- Place poblano pepper in a large bowl and cover with plastic wrap, let set 10 minutes. Remove the seeds and stem from the peppers and scrap off the black char with a sharp knife. (its okay if you don't get it all off) Slice and dice the peppers and set aside.
- Heat a cast iron pot or heavy bottom pot on medium high heat. Add ground beef, season with salt and pepper and cook 5 minutes or until browned. Drain fat and add in onions, peppers and garlic and cook a couple minutes. Next add in tomato paste, cumin, chili powder, cocoa, brown sugar, and stir cook for about 30 seconds.
- Pour in the beef stock and beer, beans and tomatoes.
- In a small bowl mix Masa and water until combined. Pour into chili and stir.
- Bring to a low boil. Reduce heat to low and simmer 1 hour.
- Serve and top with your favorite toppings!