Roasted Poblano Pepper Beef Chili
Servings 8
Ingredients
- 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
- 3 tablespoons unsweetened cocoa powder
- 3 tablespoons brown sugar
- 4 cups beef stock
- 1 dark beer
- 1-28 oz can can diced tomatoes
- 2- 28 oz cans pinto beans
- 1/4 cup Masa Harina
- 1/2 cup water
- Toppings
- avocados
- onions
- cheese
- tortilla chips
- sour cream
- cilantro
Instructions
- 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!