Smokey Beef & Poblano Chili

Prep Time
Cook Time
1h 25m
Ready In

"This is out of the October 2016 Cooking Light 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 I just heated up a can of pinto beans for him...Serving size is about 1 1/2 cups..."

Original is 10 servings


  • 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 by Step Method

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.


  • Cooking spray

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting the ground beef, make sure to pick the leanest option available (93% lean) to ensure the chili is not too greasy or fatty.
  • When selecting the tomatoes, make sure to choose whole, peeled, and drained tomatoes for the best flavor and texture.

  • Ground turkey instead of ground beef: This substitution can reduce the fat content of the chili, making it a healthier option. It will also have a slightly different flavor and texture, but still provide the same smoky flavor.
  • Bell peppers instead of poblano peppers: This substitution will still provide the same flavor profile, but with a slightly milder flavor. It can also provide more crunch and texture to the chili, while still providing the same smoky flavor.

Vegetarian Chili Substitute 2 1/2 pounds of cooked black beans for the lean ground beef and use vegetable stock instead of beef stock. Omit the beer and reduce the chili powder to 2 tablespoons. Add 1 can of corn and 1 can of diced tomatoes. Cook for 30 minutes.

Mexican Rice Pilaf

RECOMMENDED DISH DESCRIPTION: Mexican Rice Pilaf is a flavorful side dish that pairs perfectly with Smokey Beef & Poblano Chili. The combination of cilantro, garlic, and jalapeno peppers gives the rice a nice kick, while the sweetness of the corn and bell peppers balance out the dish. This is a great way to add a little extra flavor to your meal.

Roasted Sweet Potatoes

RECOMMENDED DISH DESCRIPTION: Roasted Sweet Potatoes are a great side to go with Mexican Rice Pilaf. The sweetness of the potatoes pairs nicely with the cilantro and jalapeno peppers in the rice, while the roasted texture adds an extra layer of flavor. This dish is a great way to add some extra nutrition to your meal.


Q: What kind of beer should I use for this chili?

A: The recipe calls for a Mexican lager beer. Any light-flavored, low-alcohol beer should work well.

Q: How long should I cook the chili?

A: The chili should be cooked until the beef is tender and the sauce has thickened, which usually takes about 1-2 hours.

1 Reviews


Oh wow - this was GREAT! I made about 1/3 the amount and did add some pinto beans - my hubby has the same feeling as yours about beans in chili! I used chile powder that we brought back from Hatch, NM. The guy told us that even though it was labeled "hot" it was really medium. Well, it was hot and I am a wimp, but it did add a lovely burn to the chili! I've never thickened chili with flour before and it worked out well plus it was easy. Smashing the tomatoes by hand was fun! No more lonely chili!


review by:
(18 Apr 2021)

You'll Also Love

Fun facts:

Fun Fact 1: Chipotle chile powder, an essential ingredient in this Smokey Beef & Poblano Chili, is a popular spice used in Mexican cuisine. It is made from smoked and dried jalapeño peppers, which were first cultivated by the Aztecs in Mexico.

Fun Fact 2: The beer used in this recipe is a Mexican lager, which is a type of pale lager that was first brewed in Mexico by Austrian immigrants in the 19th century. It is now a popular beverage in Mexico and is often served with traditional Mexican dishes such as this Smokey Beef & Poblano Chili.