Roasted Poblano Pepper Beef Chili
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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
This Roasted Poblano Pepper Beef Chili is thick and delicious. You get the perfect amount of spice from the poblano peppers.
Ingredients
- 2 poblano peppers
- 1 1/2 pounds ground beef
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 small onion diced
- 4 cloves garlic minced
- 6 ounces tomato paste
- 1 tablespoon cumin
- 3 tablespoons chili powder
- 1 tablespoon unsweetened cocoa powder
- 3 tablespoons brown sugar
- 4 cups beef stock
- 1 dark beer
- 1 (28 oz) can diced tomatoes drained
- 2 (28 oz) cans of pinto beans drained and rinsed
- 3 tablespoons Masa Harina optional
- 1/3 cup water optional
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Instructions
- Set the oven to broil, Place poblano peppers on a baking sheet and broil for 5 minutes, flipping as needed to char all sides.
- Place poblano peppers in a large bowl and cover with plastic wrap; let sit 10 minutes. Remove the seeds and stem from the peppers and scrape off the black char with a sharp knife. (It's 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, pepper,s and garlic and cook a couple of 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. Simmer on low for 1 hour.
- In a small bowl mix Masa and water until combined. Pour into chili and stir. Simmer another 30 minutes.
- Serve and top with your favorite toppings!
Notes
Roasting the poblanos softens the texture and brings out a deeper flavor, but you can certainly skip that step if you prefer.
Cocoa powder doesn’t make your chili taste like chocolate! Instead, it rounds out the flavor, it enhances the meatiness and spices.
If you prefer to leave the beer out, just add another 1 1/2 cups of beef broth.
Masa Harina is optional but it does help thicken the chili and gives it that authentic flavor.
Store leftovers in an airtight container for 3-4 days in the refrigerator. Or freeze for up to 3 months.
Nutrition
Serving: 1ServingCalories: 369kcalCarbohydrates: 17gProtein: 19gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 60mgSodium: 807mgPotassium: 824mgFiber: 3gSugar: 9gVitamin A: 1342IUVitamin C: 29mgCalcium: 66mgIron: 4mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!
Are the diced tomatoes and beans supposed to be drained before they go in the chili, or not?
Just leave it out and replace it with more beef broth 🙂
Wendy, can u suggest any substitute for the dark beer 🍺?
You can, for every 2 cups of Masa, you would add 2/3 cups cornmeal and 1 1/3 cup all-purpose flour. Hope that helps Pete 🙂
Can I substitute corn meal for masa harina?
This is an excellent chili. Made as directed - 5 stars
Wow Glen thank you so much! I'm so glad you loved it and took the time to come back here to let me know 🙂
Awesome chili, love the Poblano chilies. This receipt is a keeper ! I don't usually give 5 stars for much..
Masa is a corn flour that helps thicken the chili. https://amzn.to/2JaktOQ
Mesa?