Fresh poblano, toasty ancho chile powder, oregano, and beer come together to make a flavorful bowl of chili perfect for game day with friends.
Ingredients:
2 tablespoons olive oil
2 cups chopped yellow onion (from 1 large onion)
1 cup chopped poblano chile (from 1 chile)
8 cloves garlic, minced
3 pounds 90/10 lean ground chuck
1 (6-ounce) can tomato paste
1/3 cup ancho chile powder
2 tablespoons ground cumin
1 tablespoon kosher salt
1 teaspoon black pepper
1 teaspoon fresh thyme leaves
1 teaspoon chopped fresh oregano
2 (15-ounce) cans dark red kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 (28-ounce) can crushed tomatoes
2 cups lower-sodium chicken broth
1 (12-ounce) bottle of beer
shredded cheddar cheese, for serving
sliced jalapeño chiles, for serving
sliced radishes, for serving
sour cream, for serving
Directions:
Gather the ingredients.
Heat oil in a large Dutch oven over medium-high. Add onion, poblano, and garlic and cook, stirring often, until tender, about 5 minutes.
Add ground chuck and cook, stirring occasionally, until beef crumbles and is no longer pink, 8 to 10 minutes.
Drain beef mixture well and return to Dutch oven over medium-high.
Add tomato paste, ancho chile powder, cumin, salt, pepper, thyme, and oregano, and cook, stirring often, 2 minutes.
Increase heat to high. Stir in beans, tomatoes, chicken broth, and beer, and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until heated through, about 30 minutes.
