Smoky Beef And Poblano Chili Recipes

SMOKY BEEF AND POBLANO CHILI

Steps:

• Preheat the oven to broil with a rack near the top of the oven. Place the poblano peppers and the jalapeno on a baking sheet and place directly under the broiler. Char both sides of the peppers until blackened, about 2-3 minutes per side. Watch carefully.
• Remove immediately from the oven and place the chile peppers in a zip lock bag and seal.
• Set aside for 10 minutes then remove all the charred skin from each pepper along with the stem and seeds. Dice into small pieces.
• Heat the olive oil in a large Dutch oven over medium heat. Add the onion and cook, stirring often for 3-4 minutes.
• Add the ground beef and cook, breaking it up into small crumbles, for about 4 minutes. Drain any excess fat from the pan.
• Add the garlic, chili powder, cumin, chipotle chile powder, oregano, sea salt, and freshly cracked pepper, to taste, to the Dutch oven and cook, stirring often for 1 minute.
• Add the tomato paste and cook, stirring often for 1 minute.
• Add the beer and cook, stirring occasionally, for 2 minutes.
• Add the beef broth, blended tomatoes, poblano peppers, and jalapeno pepper, and stir to combine. Cover with a lid and simmer for 1 hour, occasionally skimming fat from the top.
• Remove the lid and add the drained & rinsed pinto beans. Continue to simmer uncovered for 1 hour, occasionally skimming fat from the top.
• Taste & season with additional sea salt & freshly cracked pepper, if needed.
• Ladle into bowls and serve with avocado slices, sour cream, shredded cheese, green onions, cilantro, jalapenos, and crispy tortilla strips, if desired. Enjoy!