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Smoky Beef and Poblano Chili | A hearty beef and poblano pepper chili with just the right amount of heat and spice and full of great smoky flavor! Perfect for a game day meal! | http://thechunkychef.com
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5 from 5 votes

Smoky Beef and Poblano Chili

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!
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Entree, Main Course
Servings: 4 servings
Calories: 225kcal
Author: The Chunky Chef



  • 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


  • sliced avocado
  • sliced jalapeños
  • sour cream
  • shredded Monterey Jack cheese
  • tortilla strips (or chips)
  • minced fresh cilantro


  • 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!


  1.  Recipe makes approximately 6 cups of chili, and can be frozen


Calories: 225kcal