Beef and Bean Chili with Poblanos

Name: Beef and Bean Chili with Poblanos
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Ingredients: 4 tablespoons olive oil (divided); 1 1/2 pounds ground sirloin; 3 cups sweet onion {about 1 large} (chopped); 2 jalapeños (seeds removed, chopped); 1 cup poblano chile {about 2 large} (seeds removed, chopped); 4 garlic cloves (minced); 1 - 12 ounces bottle of Mexican beer {such a Corona} ({you can use extra chicken broth in the place of the beer}); 1 tablespoon chili powder; 2 teaspoons cumin; 2 1/2 cups tomato sauce; 1 - 14.5 ounce can fire roasted tomatoes (drained); 1 cup chicken or beef broth; 1 - 15 ounce can of dark red kidney beans (drained and rinsed); 1 - 15 ounce can of black beans (drained and rinsed); Shredded cheese; Fresh cilantro; Sour cream or Greek yogurt; Diced red onion

This Beef and Bean Chili with Poblanos uses a slight hint of sweetness from the poblanos. Ground beef, Mexican beer, poblanos, jalapeños and beans create a hearty chili that makes a nice winter dinner or an easy dinner option for game day..

Prep10 min
Cook40 min
Total50 min
Makes6 servings
Calories410

Ingredients

6 servings

4 tablespoons olive oil (divided)
1 1/2 pounds ground sirloin
3 cups sweet onion {about 1 large} (chopped)
2 jalapeños (seeds removed, chopped)
1 cup poblano chile {about 2 large} (seeds removed, chopped)
4 garlic cloves (minced)
1 - 12 ounces bottle of Mexican beer {such a Corona} ({you can use extra chicken broth in the place of the beer})
1 tablespoon chili powder
2 teaspoons cumin
2 1/2 cups tomato sauce
1 - 14.5 ounce can fire roasted tomatoes (drained)
1 cup chicken or beef broth
1 - 15 ounce can of dark red kidney beans (drained and rinsed)
1 - 15 ounce can of black beans (drained and rinsed)

Garnishes:

Shredded cheese
Fresh cilantro
Sour cream or Greek yogurt
Diced red onion

Method

1
In a large skillet heat the olive oil over medium-high heat. Add the beef and cook for 10 minutes or until the beef is browned, stirring to crumble as it cooks. Remove the beef and drain the fat, set aside in a bowl.
2
In a large pot heat the remaining olive oil over medium-high heat. Add the onion, jalapeños, poblanos and garlic and sauté for 10 minutes, or until the onion becomes tender. Add the beer and scrape the pan to remove the browned bits. Cook for 10 minutes, or until half of the liquid evaporates.
3
Add the chili powder and cumin and cook for 2 minutes, stirring frequently.
4
Stir in the beef, tomato sauce, fire roasted tomatoes, broth, kidney beans, black beans and let simmer for 20 minutes, or until the chili thickens up slightly.
5
Ladle 1 1/2 cups into each bowl and top with your favorite garnishes and a side of corn bread.

Notes

Drain the fat after browning the beef, especially if using a fattier blend like 80/20, to keep the chili from turning greasy. For extra depth, char the poblano peppers under the broiler for a few minutes before chopping, then peel off the blackened skin. Instead of ground sirloin, you can use regular ground beef or ground turkey for a lighter version. Use whatever bean combination you like. Chickpeas or hominy both make a fun swap for the kidney or black beans. This chili tastes even better the next day, so it's a great one to make a day ahead if you're serving it for game day.