Beef and Roasted Poblano Pepper Chili

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. 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. 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

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Beef and Roasted Poblano Pepper Chili

Yield: 4-6

Prep Time: 30 minutes

Cook Time: 3 hours 30 minutes

Total Time: 4 hours

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

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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
• 1/4 cup tomato paste
• 1/2 cup chicken stock
• 2 15 oz can dark red kidney beans
• 3 tbsp chili powder
• 1 1/2 tbsp cumin
• 1/2 tbsp cayenne pepper
• 1 tbsp garlic powder
• 1/2 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!