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Smoky Roasted Poblano Chili

This chili features a rich, smoky flavor achieved by roasting poblano peppers and blending them into a hearty meat and bean base. The dish has a thick, chunky texture with vibrant, charred peppers providing visual and smoky accents throughout the stew.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large poblano peppers whole
  • 1 lb ground beef or preferred ground meat
  • 1 onion yellow onion diced
  • 3 cloves garlic minced
  • 1 can (14 oz) diced tomatoes with juice
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup chicken or vegetable broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • to taste salt and pepper

Equipment

  • Grill or broiler
  • Large pot or Dutch oven
  • Tongs
  • Cutting board
  • Chef’s knife

Method
 

  1. Preheat the grill or broiler to high. Place the poblano peppers directly over the heat source, turning occasionally until the skin is evenly charred and blistered, about 8-10 minutes. Use tongs to handle the peppers to prevent burns.
  2. Transfer the hot peppers to a bowl and cover with plastic wrap or a clean towel to trap steam. Let them sit for 10 minutes to loosen the skins.
  3. Once cooled enough to handle, peel away the charred skins from the peppers. Cut off the stems, halve the peppers lengthwise, and remove seeds. Chop the roasted peppers into bite-sized pieces.
  4. Heat a large pot or Dutch oven over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes. Drain excess fat if necessary.
  5. Add the diced onion to the meat and sauté until translucent and fragrant, about 4-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  6. Pour in the diced tomatoes with their juice, stirring to combine. Let this simmer for 5 minutes so the flavors meld and the mixture thickens slightly.
  7. Stir in the chopped roasted poblano peppers, cumin, smoked paprika, salt, and pepper. Mix well to evenly distribute the smoky peppers and spices.
  8. Pour in the broth and add the rinsed black beans. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 20-25 minutes, stirring occasionally, until the chili thickens to your desired consistency.
  9. Taste the chili and adjust seasoning with more salt, pepper, or spices if needed. The chili should be flavorful, smoky, and hearty with a slightly chunky texture.
  10. Serve hot, garnished with fresh toppings like sliced green onions, shredded cheese, or a dollop of sour cream if desired.

Notes

For extra smoky flavor, add a dash of chipotle powder or smoked cayenne. Roasting peppers individually over an open flame gives the best char, but broiling in the oven works well too. Adjust spice levels to taste.