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.

Course Entrees

Cuisine American

Keyword chili, homemade chili, one pot meal, stovetop chili

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings servings

Calories 369kcal

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!

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.