Smoky Poblano Beef Chili

Preheat the oven to broil and line a baking sheet with aluminum foil for easy cleanup. Place 2 washed and dried poblano peppers on the prepared sheet. Broil for a few minutes until the skins are lightly charred and blistered, then flip and repeat on the other side. Remove from the oven and let cool slightly, just enough so they won’t melt the bag. Transfer the peppers to a plastic bag, seal, and let them steam for 12–15 minutes. This makes the skins easy to peel off before chopping.

While the poblanos are steaming, prepare the spice blend. In a small bowl, combine 2 tablespoons of chili powder, 1 tablespoon of ground cumin, 1 teaspoon of smoked paprika, and 1 teaspoon of dried oregano. Stir until evenly mixed. This homemade seasoning blend ensures bold, balanced flavor throughout the chili.

Once the peppers have finished steaming, peel off the charred skins. Remove the stems, seeds, and membranes, and discard them.

Finely chop the roasted poblano peppers and set them aside. Stem, seed, and dice 1 red bell pepper and 1 jalapeño pepper. Dice 1 large yellow onion. These fresh vegetables will form the aromatic base of your chili, adding smoky, sweet, and spicy notes.

Slice 2 pounds of beef chuck roast into bite‑sized 1‑inch chunks. This cut of beef adds rich flavor and tender texture to the chili once it simmers.

In a large heavy‑bottomed pot or Dutch oven, heat 1 tablespoon of olive or vegetable oil over medium‑high heat. Add the beef chunks in batches, browning each batch on all sides. Transfer the browned beef to a plate and set aside. There’s no need to wipe the pot — the flavorful browned bits will enrich the chili base.

Add the diced jalapeño, red bell pepper, and onion to the pot. Sauté over medium heat for 5–6 minutes, stirring occasionally, until the vegetables are softened and fragrant. This builds the aromatic base of your chili.

Stir in 4 minced garlic cloves with the sautéed vegetables. Cook for 1–2 minutes, stirring frequently, until fragrant. This deepens the flavor base of the chili and adds a savory richness.

Stir in the prepared chili seasoning blend along with 2 tablespoons of tomato paste. Cook for 1–2 minutes, stirring constantly, until the spices become fragrant and the tomato paste deepens in color. This step helps bloom the spices and enrich the chili’s flavor base.

Pour in 2 cans (14.5 ounces each) of undrained fire‑roasted diced tomatoes. Stir in the roasted, diced poblano peppers. Mix well to combine, scraping up any browned bits from the bottom of the pot to build flavor.

Return beef to the pot and pour in 2 cups of beef broth and stir well. Bring the chili to a boil, then reduce the heat to a gentle simmer. Cover the pot and cook on low for 1½ to 2 hours, stirring occasionally. Continue simmering until the beef is melt‑in‑your‑mouth tender — at this point, the chili is ready for the beans to be added. Salt and pepper to taste.

Stir in 1 drained and rinsed can of black beans and 1 drained and rinsed can of red kidney beans. Feel free to substitute with your favorite beans if you prefer something different. Continue cooking the chili uncovered for about 15 minutes, or until it reaches your desired thickness and everything is heated through. For a thicker chili: Whisk together 2–3 tablespoons of water or broth with 1 tablespoon of masa harina (corn flour) to make a smooth slurry. Stir the slurry into the chili and let it cook for 10–15 minutes, allowing the flavors to meld and the texture to become velvety.

Ladle the hot chili into bowls and top with your favorite garnishes. Classic options include sliced jalapeños, diced onions, sour cream, chopped cilantro, lime wedges, and shredded cheddar cheese.

Enjoy!

To freeze chili, let it cool to room temperature first to prevent ice crystals and freezer burn. Portion it into airtight containers or freezer bags, making it easy to thaw only what you need. Leave about an inch of space at the top, as liquids expand when they freeze. Label and date the containers to track freshness, chili is best enjoyed within 2–3 months.