I have approximately 4 billion chili recipes…because in my opinion, you simply cannot have too many. On this particular night, I just took one extra step of roasting two poblano peppers before making my chili on the stove top. Poblanos are great because they have loads of flavor but are mild at the same time. When you roast them in the oven, they get a nice smokey flavor that adds depth to whatever you’re making. Grab two poblanos (they’re very large green peppers!), roast them and then make this yummy chili. Your January needs a bowl!
This recipe serves four.
2 poblano peppers
1 pound of ground beef
Extra Virgin Olive Oil (EVOO)
salt and pepper
1 onion, chopped
1 (15 oz) can of chili beans (do not drain)
1 (6 oz) can of tomato paste
1 (15 oz) can of diced tomatoes
about one cup of chicken stock
3 tablespoons chili powder
Shredded cheddar to garnish
Sour cream to garnish
Preheat your oven to 400 degrees.
Place your two poblano peppers right on the baking sheet and pop them in the oven for 20 minutes. That’s it! They’ll roast right there on the pan with no extra effort on your part. After 20 minutes, remove them from the oven and then chop them up (discarding the stems). Set aside.
Meanwhile, in a large pot over medium-high heat, brown your ground beef in a drizzle of EVOO. Once browned and crumbly, add in a big pinch of both salt and pepper followed by your chopped onion, beans, tomato paste, diced tomatoes, stock, chili powder and chopped poblano peppers. Add in a little more stock if it’s too thick. Bring everything to a bubble and then reduce the heat to low and simmer about 10 minutes.
At this point, you can ladle your chili into bowls and garnish with a little shredded cheddar and a dollop of sour cream.
That’s it! Loads of flavor for your cozy, cold night.