ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Smoky Beef and Poblano Chili

Photo: Jennifer Causey; Styling: Amy Stone
Active time 40 mins
Total time 1 hr, 25 mins
Yield

Serves 4 (serving size: about 1 1/2 cups chili)

Cook the beef in batches to ensure quick, even browning. No need to chop or blend the tomatoes; simply squeeze them right over the pan to gently break them apart. Topped with fresh avocado, cilantro and chiles, this cozy weeknight dinner is the perfect balance of flavor. Complete the meal with a baby kale, red cabbage, and radish salad dressed with fresh lime juice, olive oil, salt, and pepper. Cook up a big batch of chili for game day, then enjoy a Southwestern potpie and hearty pasta dish during the week, such as Chili Potpie with Cheddar Biscuits and Chili Stroganoff.

Ingredients

  • Cooking spray
  • 2 1/2 pounds 93% lean ground beef, divided
  • 3 cups chopped yellow onion (about 2 large)
  • 3 cups seeded, chopped poblano peppers (about 3)
  • 3 tablespoons chopped garlic
  • 3 tablespoons chili powder
  • 1 tablespoon chipotle chile powder
  • 1 tablespoon ground cumin
  • 2 tablespoons unsalted tomato paste
  • 1 (12-oz.) bottle Mexican lager
  • 4 cups unsalted beef stock, divided
  • 2 1/2 tablespoons all-purpose flour
  • 1/2 cup chopped fresh oregano
  • 3/4 teaspoon kosher salt
  • 2 (28-oz.) cans whole peeled plum tomatoes, drained and crushed
  • 1 cup diced ripe avocado
  • 2 tablespoons sliced red Fresno chile (optional)
  • Cilantro sprigs

Nutrition Information

  • calories 395
  • fat 16.6 g
  • satfat 5.3 g
  • monofat 8.1 g
  • polyfat 1.2 g
  • protein 37 g
  • carbohydrate 24 g
  • fiber 7 g
  • cholesterol 95 mg
  • iron 4 mg
  • sodium 524 mg
  • calcium 106 mg
  • sugars 4 g
  • Est. Added Sugars 0 g

How to Make It

  1. Heat a large Dutch oven over high heat. Coat pan with cooking spray. Add 1 1/4 pounds beef to pan; cook 4 minutes or until browned, stirring to crumble. Place cooked beef in a bowl. Repeat procedure with cooking spray and remaining 1 1/4 pounds beef.

  2. Add onion, poblano pepper, and garlic to pan; cook 5 minutes, stirring occasionally. Return beef to pan. Stir in chili powder, chipotle chile powder, and cumin; cook 1 minute. Add tomato paste and beer, scraping pan to loosen browned bits; cook 2 minutes. Add 3 1/2 cups beef stock to pan; bring to a boil.

  3. Combine remaining 1/2 cup beef stock and flour in a bowl, stirring with a whisk. Add flour mixture to pan, stirring constantly with a whisk. Stir in oregano, salt, and tomatoes; bring to a boil. Reduce heat, cover, and simmer 45 minutes, stirring occasionally. Remove pan from heat. Reserve 7 cups chili for Chili Potpie with Cheddar Biscuits and Chili Stroganoff.

  4. Divide remaining 6 cups chili among 4 bowls; top evenly with diced avocado, sliced fresh chiles, if desired, and cilantro sprigs.