Smokey Beef & Poblano Chili

10
Servings
40m
Prep Time
45m
Cook Time
1h 25m
Ready In


"This is out of the October 2016 Cooking Light magazine...it says to cook the beef in batches to ensure quick, even browning. No need to chop or blend the tomatoes simply squeeze them right over the pan gently break them apart. The hubby said he need some beans...so I just heated up a can of pinto beans for him...Serving size is about 1 1/2 cups..."

Original recipe yields 10 servings
OK

Nutritional

  • Serving Size: 1 (483.6 g)
  • Calories 862.4
  • Total Fat - 54.8 g
  • Saturated Fat - 7.1 g
  • Cholesterol - 100.9 mg
  • Sodium - 1945.9 mg
  • Total Carbohydrate - 50 g
  • Dietary Fiber - 13.4 g
  • Sugars - 4.7 g
  • Protein - 40.8 g
  • Calcium - 338.9 mg
  • Iron - 10.7 mg
  • Vitamin C - 18.4 mg
  • Thiamin - 0.3 mg

Step 1

Heat a large Dutch oven over high heat. Coat pan with cooking spray. Add 1 1/4 pounds beef to pan; cook 4 minutes or until browned, stirring to crumble. Place cooked beef in a bowl. Repeat procedure with cooking spray and remaining 1 1/4 pounds beef. Remove beef to bowl.

Step 2

Add onion, poblano pepper, and garlic to pan cook 5 minutes stirring occasionally. Return beef to pan. Stir in chili powder, chipotle chile powder, and cumin cook 1 minute. Add tomato paste and beer, scraping pan to loosen browned bits; cook 2 minutes. Add 3 1/2 cups beef stock to pan; bring to a boil.

Step 3

Combine remaining 1/2 cup beef stock and flour in a bowl, stirring with a whisk. Add flour mixture to pan, stirring constantly with a whisk. Sir in oregano, salt, and tomatoes; bring to a boil Reduce heat, cover, and simmer 45 minutes, stirring occasionally. Remove pan form heat. Serve chili topped evenly with diced avocado, sliced fresh chiles, if desired, and cilantro sprigs.

Tips & Variations


  • Cooking spray

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