Beef & Poblano Chili

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Beef and Poblano Chili

Author: Lisa Zapatka

I think this may be my new favorite chili!

This one is all about the beef and poblanos—no beans—which makes it incredibly versatile. Enjoy a bowl as-is, serve it over spaghetti (think Cincinnati chili!), baked potatoes or rice, or spoon it over hot dogs.

Definitely one to keep in the freezer! 

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Ingredients

• 2-3 Tbs oliv3 ponds group beef - I used Grass Fed Beef, 85/15
• 1 medium sweet onion, diced
• 3 poblano pepper, seeds removed and diced
• 2 garlic cloves, minced
• 3 Tbs chili powder
• 1 Tbs Ancho chile powder
• 1 Tbs ground cumin
• 1 tsp salt
• 2 Tbs tomato paste
• 12 ounces dark beer - I used Guinness because that's what I had the house
• 4 cups low sodium beef stock
• 4 Tbs of flour - I used Wondra Quick-Mixing Flour
• 1 - 28 ounce can crushed tomatoes

Instructions

1. Heat the oil in a large pot and brown the beef using my Chopper to break it up. I then drain the beef on a plate lined with paper towels.
2. Add the onion and poblano peppers to the pot and saute for 5 minutes.
3. Add the garlic and saute another 30 seconds.
4. Add the beef back to the pot. Add the seasonings and combine.
5. Add the tomato paste and the beer. Stir and scrap off the browned bits from the bottom of the pot with a wooden spoon.
6. Pour in 3 cups of the beef broth and bring to a boil.
7. Combine the remaining cup of beef broth with the flour, whisk until fully combined and add to the pot.
8. Add the crushed tomatoes.
9. Reduce heat to low or med-low, cover with lid leaving it cracked slightly and simmer for 45 minutes.
10. Remove from heat and serve.