Hearty beef poblano chili – the perfect chili topped with cheese, jalapeño, avocado, tortilla chips and cilantro to get you through colder months!
Who else loves chili this time of year?! It’s definitely one of my favorite things to make when it gets cold out. First off, it’s delicious and comforting. Also, it’s so incredibly easy to make and makes great left-overs. And of course, because there is a ton of different ways to make it.
Some of my other chili recipes
So, this is the closest to “traditional” chili recipe I’ll have on here. It’s got all of the normal suspects – ground beef, onion, beans, beef broth, crushed tomatoes, chili powder, garlic.. all the usual seasonings. But, a few things that added so much delicious flavor were; chopped poblano pepper, worcestershire sauce, and a tiny bit of brown sugar..you can also use coconut sugar. My husband said this was “the best chili” he’s ever had. I’d consider that a win!
Is a poblano pepper spicy?
Well, I don’t consider it spicy but everyone is different! It’s definitely less spicy than a jalapeño! Most people find poblanos very mild – they are on the milder end of the Scoville scale, ranging from 1,000 Scoville heat units. Therefore, that’s why I chose to use them in this recipe – that way even those who aren’t big into spice can enjoy this!
I used Butcher Box’s grass-fed ground beef for this recipe. I use their meat like 90% of the time I cook because I know I can trust that it’s great quality. As you can tell from my blog – we are meat eaters. With that being said, it’s super important to me that I cook with good quality meat and seafood. Feel free to click here and sign up, you’ll get $30 off your first box! This isn’t sponsored. However, I wish it was. I’m just super excited about it!
So, now that I’ve talked about everything (well, just about) that goes into this chili. Now for what’s really important.. the toppings! I am all about the good toppings. One thing I cannot eat chili without is shredded cheese! For this chili I did a combination of shredded cheddar and shredded pepper-jack. YUM. I also love tortilla or plantain chips with my chili. As well as chopped cilantro and/or green onion, and avocado chunks. Also, sometimes sliced jalapeños if I want extra spice! Which is usually because I loooove spicy!
There are so many chili recipes out there. It’s one of the most popular recipes going into winter and football season. But, I’d love for you to give this one a try!Print
1 lb. ground beef
1 yellow onion, diced
1 large poblano pepper, seeded and chopped
1 tbsp minced garlic
1 tbsp olive oil
1 (14 oz.) can of kidney beans, drained and rinsed
1 (14 oz.) can of pinto beans, drained and rinsed
1 (28 oz.) can crushed tomatoes
1 cup beef broth
1 tbsp worcestershire sauce
1 tbsp brown sugar or coconut sugar
2 tbsp chili powder, or more to taste
1/2 tbsp cumin
1 tsp smoked paprika
1/4 tsp cayenne
salt and pepper to taste
optional toppings: shredded cheddar and/or pepper-jack cheese, avocado, cilantro, chopped green onion, sliced jalapeño
In a large soup pot over medium high heat, add olive oil.
Once heated add beef and season with salt and pepper. Cook and crumble until browned. Remove beef from pot and set aside.
Reduce heat to medium, add a little more oil if need be. Add onion and poblano and cook for 4-5 minutes or until softened. Stirring occasionally.
Add garlic for about 30 seconds, stirring frequently.
Add the beef back in with the chili powder, cumin, smoked paprika, cayenne, a little more salt and pepper, and brown sugar. Mix to combine.
Next add the crushed tomatoes, broth, worcestershire sauce, and beans. Stir to combine and bring to a boil.
Reduce to a simmer and cook for 30-40 minutes.
Taste and add more seasonings if need be.
Top with optional toppings (but seriously, cheese is kind of mandatory) and enjoy!