Smoky Beef and Poblano Pepper Chili

Introduction:
Warm up with a bowl of Smoky Beef and Poblano Pepper Chili, a hearty and flavorful dish that’s perfect for cozy evenings. This chili features tender beef, smoky poblano peppers, and a blend of spices that create a rich and satisfying meal. Ideal for chilly days or casual gatherings, this chili is sure to become a favorite.

Why You’ll Love This Recipe:

• Rich and smoky flavor with tender chunks of beef.
• Packed with vegetables and spices for a comforting meal.
• Perfect for meal prep and great for feeding a crowd.
• Easy to make with a simmering process that deepens the flavors.

Ingredients:

• 1 lb (450g) beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 poblano peppers, seeded and chopped
• 1 red bell pepper, chopped
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup beef broth
• 2 tablespoons tomato paste
• 2 tablespoons chili powder
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon cayenne pepper (optional, for heat)
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Prepare the Beef:

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and cook until browned on all sides, about 5 minutes. Remove the beef from the pot and set aside.

1. Sauté the Vegetables:

• In the same pot, add the chopped onion, garlic, poblano peppers, and red bell pepper. Cook until the vegetables are softened, about 5 minutes.

1. Add the Spices:

• Stir in the chili powder, smoked paprika, ground cumin, dried oregano, and cayenne pepper (if using). Cook for 1-2 minutes until fragrant.

1. Combine Ingredients:

• Return the browned beef to the pot. Add the diced tomatoes, tomato paste, beef broth, and kidney beans. Stir to combine.

1. Simmer the Chili:

• Bring the chili to a boil, then reduce the heat to low. Cover and let it simmer for 45-60 minutes, or until the beef is tender and the flavors are well blended. Stir occasionally.

1. Season and Serve:

• Season the chili with salt and pepper to taste. Serve hot, garnished with chopped fresh cilantro and lime wedges on the side.

Tips for Success:

• Beef Choice: Use beef chuck for tender, flavorful chunks. You can also use ground beef for a different texture.
• Pepper Heat: Poblano peppers are mild, but if you prefer more heat, consider adding a jalapeño or using a spicier chili powder.
• Simmer Time: Allowing the chili to simmer longer will deepen the flavors. If you’re short on time, 30 minutes will still yield a delicious result.

Recipe Variations:

• Vegetarian Option: Substitute the beef with diced mushrooms or a mix of your favorite vegetables for a meatless version.
• Beans: Use black beans or pinto beans instead of kidney beans if you prefer.
• Smoky Flavor: Add a bit of chipotle peppers in adobo sauce for an extra smoky kick.

Serving Suggestions:

• Serve with cornbread or over a bed of rice for a hearty meal.
• Top with shredded cheese, sour cream, and sliced green onions for added flavor.

Freezing and Storage:

• Storage: Store leftover chili in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze chili in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Reheating: Reheat chili in a pot over medium heat until warmed through, or microwave in short intervals, stirring in between.

Special Equipment:

• Dutch Oven or Large Pot: For cooking and simmering the chili.

FAQ:

• Can I make this chili ahead of time? Yes, this chili actually tastes even better the next day as the flavors continue to meld.
• Can I use a slow cooker? Absolutely! Brown the beef and sauté the vegetables first, then transfer everything to a slow cooker and cook on low for 6-8 hours.
• How can I adjust the spice level? Adjust the amount of cayenne pepper and chili powder to your taste. Add a splash of vinegar or a pinch of sugar to balance the heat if needed.

Nutrition Information (per serving):

• Calories: 350
• Protein: 25g
• Carbs: 30g
• Fat: 15g

Smoky Beef and Poblano Pepper Chili

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• Author: Julie
• Total Time: 0 hours

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Ingredients

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• 1 lb (450g) beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 poblano peppers, seeded and chopped
• 1 red bell pepper, chopped
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup beef broth
• 2 tablespoons tomato paste
• 2 tablespoons chili powder
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon cayenne pepper (optional, for heat)
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

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Instructions

Instructions:

1. Prepare the Beef:
   • Prep Time: 15 minutes
   • Cook Time: 5 minutes
   • Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and cook until browned on all sides, about 5 minutes. Remove the beef from the pot and set aside.
2. Sauté the Vegetables:
   • In the same pot, add the chopped onion, garlic, poblano peppers, and red bell pepper. Cook until the vegetables are softened, about 5 minutes.
3. Add the Spices:
   • Stir in the chili powder, smoked paprika, ground cumin, dried oregano, and cayenne pepper (if using). Cook for 1-2 minutes until fragrant.
4. Combine Ingredients:
   • Return the browned beef to the pot. Add the diced tomatoes, tomato paste, beef broth, and kidney beans. Stir to combine.
5. Simmer the Chili:
   • Bring the chili to a boil, then reduce the heat to low. Cover and let it simmer for 45-60 minutes, or until the beef is tender and the flavors are well blended. Stir occasionally.
6. Season and Serve:
   • Season the chili with salt and pepper to taste. Serve hot, garnished with chopped fresh cilantro and lime wedges on the side.

• Prep Time: 15 minutes
• Cook Time: 45-60 minutes

Nutrition

• Calories: 350 kcal
• Fat: 15g
• Carbohydrates: 30g
• Protein: 25g

Closing Notes:
Did you try this Smoky Beef and Poblano Pepper Chili? Share your experience in the comments below! Tag us on social media with your chili creations, and check back for more delicious recipes.

Prep Time: 15 minutes
Cook Time: 45-60 minute