Smoky Beef And Poblano Chili Recipes

SMOKY BEEF AND POBLANO CHILI

Steps:

• 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!

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!