why make this recipe
This chili is warm, filling, and easy to cook. Roasted poblano peppers give a mild smoky heat. Ground beef and beans make it hearty. You can make it on a weeknight or for a simple weekend meal.
introduction
This recipe uses roasted poblano peppers, ground beef, tomatoes, and beans. It cooks in one pot and needs little hands-on time. If you like simple beef dishes, you might also try Asian Ground Beef Noodles for another easy meal.
how to make Roasted Poblano Pepper Beef Chili
Follow the steps below in order. Roast the poblanos first if you have not done that. Then cook the onions and beef, add the other ingredients, and simmer. This makes the flavors blend well.
Ingredients :
- 1 pound ground beef
- 4 roasted poblano peppers, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can diced tomatoes
- 1 can kidney beans, drained and rinsed
- 2 cups beef broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil
Directions :
- In a large pot, heat olive oil over medium heat.
- Add the diced onion and garlic, and sauté until translucent.
- Add the ground beef and cook until browned.
- Stir in the chopped roasted poblano peppers, diced tomatoes, kidney beans, and beef broth.
- Season with chili powder, cumin, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Serve hot, garnished with your favorite toppings.
how to serve Roasted Poblano Pepper Beef Chili
Serve the chili hot in bowls. Top with cheese, sour cream, chopped cilantro, or sliced green onions. Offer tortilla chips, cornbread, or rice on the side. A squeeze of lime adds a bright touch.
how to store Roasted Poblano Pepper Beef Chili
Cool the chili to room temperature before storing. Put it in airtight containers. Keep in the fridge for up to 4 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw in the fridge overnight and reheat on the stove.
tips to make Roasted Poblano Pepper Beef Chili
- Roast peppers over a gas flame or under a broiler until charred, then peel and chop.
- Brown the beef well for deeper flavor.
- Adjust chili powder to match your heat preference.
- For a thicker chili, simmer longer with the lid off.
- For a milder version, remove the seeds from the poblanos.
- For other easy dinners, try this baked chicken burritos idea.
variation (if any)
- Use ground turkey or shredded chicken instead of beef.
- Swap kidney beans for black beans or pinto beans.
- Add corn or chopped bell peppers for more texture.
- Stir in a spoon of tomato paste for a richer tomato taste.
FAQs
Q: Can I use fresh poblano peppers instead of roasted?
A: Yes. Roast them first for the best flavor. You can also skip roasting but the chili will be less smoky.
Q: Can I make this in a slow cooker?
A: Yes. Brown the beef and sauté the onion and garlic first. Then add all ingredients to the slow cooker and cook on low for 4–6 hours.
Q: Is this recipe spicy?
A: It is mild to medium. Poblano peppers are usually mild. Add more chili powder or a hot pepper for more heat.
Q: Can I leave out the beans?
A: Yes. The chili still works well without beans. You can add more vegetables or extra tomatoes.
Conclusion
If you want a tested write-up and notes from another source, see this Poblano Pepper Beef Chili Recipe-Butter Your Biscuit for more ideas and tips.
Roasted Poblano Pepper Beef Chili
Ingredients
Method
- In a large pot, heat olive oil over medium heat.
- Add the diced onion and garlic, and sauté until translucent.
- Add the ground beef and cook until browned.
- Stir in the chopped roasted poblano peppers, diced tomatoes, kidney beans, and beef broth.
- Season with chili powder, cumin, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Serve hot, garnished with your favorite toppings.