Beef and Roasted Poblano Pepper Chili

January 18, 2016
Warm, hearty and packed with a lot of flavor and heat!

When it’s cold and rainy the last thing I want to be doing is running errands or having to be out and about. I’d rather nestle in on the couch with a big bowl of soup or chili and spend the whole day indoors watching movies and reading books. Last week’s rainy weather (thanks El Niño) inspired the making of this of my Beef and Roasted Poblano Pepper Chili. Warm, hearty and packed with a lot of flavor and heat! There’s nothing more comforting than a big bowl of chili. It sticks to your ribs, and almost immediately makes you feel like all is right with the world even when it’s not. You guys already know I’m a lover of all things with heat; so I had to come up with a recipe that was going to deliver on said heat, and I found my answer in poblano peppers. Warm, hearty and packed with a lot of flavor and heat! The poblano peppers are a nice addition because while they do add heat, it’s not the unbearable… hurry up and grab a glass of water type heat. Instead it gives it a nice smoky flavor with just a subtle kick of heat. It’s seriously one of my favorite meals to eat during cold weather, and it’s awesome because not only do I eat it as a bowl, but it’s also perfect as a topping! Think cornbread, hot dogs, hamburgers, crackers, rice… I could go on and on! 😛

Check out the recipe below! xX Evi

Warm, hearty and packed with a lot of flavor and heat!


Beef and Roasted Poblano Pepper Chili
 
Prep time
Cook time
Total time
 
Warm, hearty and packed with a lot of flavor and heat!
Author:
Cuisine: American
Serves: 4-6
Ingredients
  • 2 tbsp olive oil
  • 2 lbs ground beef
  • 2 Poblano peppers, roasted, peeled, and diced
  • 3 cloves of garlic, minced
  • 1 medium red onion, diced
  • 3 celery stalks, diced
  • 1 medium green pepper, diced
  • 1 28 oz can of diced tomatoes
  • 1 28 oz can of tomato sauce
  • ¼ cup tomato paste
  • ½ cup chicken stock
  • 2 15 oz can dark red kidney beans
  • 3 tbsp chili powder
  • 1½ tbsp cumin
  • ½ tbsp cayenne pepper
  • 1 tbsp garlic powder
  • ½ tbsp smoked paprika
  • 1 tbsp black pepper
  • 2 tsp salt
  • 1 tsp sugar
Instructions
  1. Heat olive oil in a large stock pot over medium heat.
  2. Once the oil is heated, saute the poblano peppers, onion, and celery for 4-5 minutes until softened
  3. Add garlic and continue to saute for an additional 1 minute.
  4. Add the ground beef and break into pieces. Cook until the meat is brown in color, and no longer pink.
  5. Turn the heat down to medium-low, and add the the tomato sauce, tomato paste, and chicken stock. Stir and begin to simmer.
  6. Add the kidney beans and all the spices. Stir to combine, and leave to simmer on low for 2-3 hours.
Notes
The longer your chili cooks the more the flavor will develop!

 

You Might Also Like

  • Dreammerin Dreamm January 18, 2016 at 10:55 am

    I like this post! Thank you for sharing!

  • Victoria January 18, 2016 at 11:20 am

    Wow this looks delicious!

    • evseats January 19, 2016 at 8:05 pm

      Thanks Victoria!

  • solaonitiri January 18, 2016 at 12:00 pm

    These seems like the perfect winter day meal. It looks delicious. I can’t wait to give this a try, especially since I’ve never had a poblano pepper before.

    • evseats January 19, 2016 at 8:06 pm

      Thanks! I hope you like the recipe! 🙂

  • Lindsay AFM January 18, 2016 at 1:58 pm

    This sound delicious!! Such a great winter dinner idea!

    • evseats January 19, 2016 at 8:07 pm

      Thanks Lindsay!

  • Adria | The Emerald Palate January 18, 2016 at 2:20 pm

    Ha! I just developed a chili recipe for my blog last night that I plan on publishing in 2 weeks. I love how yours uses poblanos because I’m not a fan of heat so I always get nervous using chiles. Thanks for dropping some knowledge on them!

    • evseats January 19, 2016 at 8:08 pm

      Lol! That’s so awesome! I agree, I love how the poblano peppers are less spicy than the chiles. Looking forward to seeing your chili recipe!

  • Allison - Celebrating Sweets January 18, 2016 at 2:21 pm

    Poblano peppers are one of my favorites, and they’re so underused. I could go for a big bowl of this chili right now!

    • evseats January 19, 2016 at 8:11 pm

      More for us! haha, but hopefully people will become more willing to try them once they realize they’re not as spicy as some of the traditional peppers. Glad you liked the recipe! 🙂

  • Justine @ Born and Bred in Brooklyn January 18, 2016 at 4:33 pm

    Yum, yum, yum! I would love to try this on one of these cold, winter nights. Awesome job!

    • evseats January 19, 2016 at 8:14 pm

      Thanks Justine! Hope you try it sometime!

  • Ludmilla January 18, 2016 at 6:39 pm

    I love chili!! It’s a such comforting and quick food to make anytime!

    • evseats January 19, 2016 at 8:15 pm

      It really is!

  • Nicole C L January 19, 2016 at 9:00 am

    That looks so amazing! Pinning it now.

    • evseats January 19, 2016 at 8:16 pm

      Thanks Nicole!

  • Tami Villa - Hunterly Travels January 19, 2016 at 10:01 am

    Looks absolutely delicious – pinning for later! I’m a chili fanatic. 🙂

    • evseats January 19, 2016 at 8:16 pm

      Thanks Tami! Hope you like it! 🙂

  • heathergdavis January 19, 2016 at 10:22 am

    I don’t know if I’m brave enough but I really want to try this!

  • %d bloggers like this: