This chili is made with ground beef and smoky poblano peppers… it’s a meal that will truly make your mouth water! Perfect for game day or a cold night!
Hearty, smoky, with just the right amount of heat, this beef and poblano chili is sure to be your new favorite! Double the recipe and freeze the extras to have a bowl of deliciousness ready in just minutes!
So since I already had a turkey chili, and a chicken chili on the blog, I figured that I sure needed a beef one! I’m a huge chili fan, especially October through February (although I still find myself making it in the middle of summer!).
This beef and poblano chili is made on your stovetop, with very little actual “hands on” cooking time, although I’m sure it could be converted to a slow cooker (I just haven’t been able to test it out yet). If you don’t have a dutch oven, you can make this in whatever big pot (with a lid) that you normally make soup or chili in.
Whether or not you like chili with beans is a personal decision, and while this chili doesn’t have any, you could certainly add some if you’d like! I like to save my creativity for the toppings!
Feel free to customize them to your tastes, but the way I’ve done it here is to add sliced avocado, sliced jalapeños, tortilla strips, a dollop of sour cream, sprinkle of shredded Monterey Jack (pepper jack is also amazing!) cheese, and minced cilantro.
Now all you need is a big slice of this skillet cornbread and you’ll be all set!
I love to serve chili like this beef and poblano version not only as a dinner on a cold night (then have leftovers the next day for lunch!), but it is awesome on game day!!
If you’re having a lot of people over, feel free to double the recipe and keep it on the warm setting in your slow cooker, and it’ll be ready when you are.
Plus, if you set out a bunch of different topping options, you could have a chili bar where your guests can make each bowl exactly as they like it!
But regardless of how you serve this dish up… I know you’ll just LOVE it!!
You could certainly use any ground beef for this chili, but I reallllly love using Certified Angus Beef ® brand ground beef. It’s truly the #bestbeef!
Thank you to the wonderful people at Certified Angus Beef ® Brand for continuing to sponsor The Chunky Chef.
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
CHILI:
- 1 1/4 lb. ground beef , 90% lean
- 1 medium yellow onion , diced
- 1-2 poblano peppers , seeded and diced
- 1 1/2 Tbsp. garlic , minced
- 1 1/2 Tbsp. chili powder
- 1/2 Tbsp. ancho chile powder
- 1/2 Tbsp. ground cumin
- 1/2 tsp kosher salt
- 1 Tbsp. tomato paste
- 6 oz. Mexican lager (I used Dos Equis Amber, but any darker beer will work)
- 2 cups low sodium beef stock , divided
- 1 1/4 Tbsp. all purpose flour
- scant 1/4 cup fresh oregano , chopped
- 1 28 oz can crushed tomatoes
GARNISH:
- sliced avocado
- sliced jalapeños
- sour cream
- shredded Monterey Jack cheese
- tortilla strips (or chips)
- minced fresh cilantro
Instructions
- Add drizzle of olive oil to a large dutch oven and heat over MED-HIGH heat. Add beef and brown, about 5 minutes, using a wooden spoon or silicon coated potato masher to break up into crumbles.
- Transfer cooked and crumbled beef to a bowl, and return pan to heat. Add onion and poblano peppers to pan and saute, stirring occasionally, about 5 minutes, until soft. Add garlic and cook another 30 seconds or so.
- Transfer cooked beef back into pan, add seasonings (chili powder, ancho Chile powder, cumin and salt), stirring to combine. Cook about 30 seconds.
- Add tomato paste and stir into the meat mixture. Pour in beer, using wooden spoon to scrap the bottom of the pan to bring up any browned bits (big flavor!). Cook about 2 minutes.
- Pour in 1 1/2 cups of beef stock, bringing to a boil. Combine remaining 1/2 cup beef stock and all purpose flour, using a fork or small whisk to combine fully.
- Pour flour mixture into pan, stirring constantly, until full incorporated. Stir in oregano and tomatoes, bring to a boil.
- Reduce heat to LOW or MED-LOW (depending on your stove), cover with lid almost all the way (I leave mine cracked about 1/2 inch), and simmer 40-45 minutes.
- Remove pan from heat, ladle into bowls, top with desired toppings and enjoy!
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Chef Tips
- Recipe makes approximately 6 cups of chili, and can be frozen
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Amy says
Great recipe, comes together easily and is delicious. This is my go to chili recipe and I love the fact that it doesn’t have any beans!
Autum says
I made this! It’s delicious.
The first couple times I made it exactly per the recipe, but lately I’ve been doubling the recipe and adding:
1 can black beans
1 can kidney beans
A couple of bell peppers (medium size)
Just because I like beans and bell peppers. Still delicious!
Bonnie Gow says
This is the absolute best chili I’ve ever made!!! Packed with flavor!!! Love it!! Thank you so much for sharing!!!!
Rhiannon says
I love that I found this recipe! It is on repeat in our home on chilly Missouri nights! I add a can of pinto or black beans to stretch it (husband and two teen boys) and serve it with cheese quesadillas on the side. Such a wonderful fall/winter meal. Thank you!