Beef Chili with Poblanos and Beer

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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1 lb (approximately) lean cubed beef
1 Tbsp olive oil
1 large onion, chopped
1 jalapeno, finely diced (optional)
1-2 Poblano peppers, seeded and chopped
6 cloves garlic, coarsely chopped
1-2 Tbsp olive oil
2 Tbsp chili powder
1/2 tsp or more ground chipotle pepper (optional)
1 Tbsp cumin
1 can diced tomatoes, including juices
3/4-1 bottle of beer
1 can cannellini beans, drained and rinsed
1 can black beans, drained and rinsed
2 cups beef broth
Salt to taste

For topping:
Chopped cilantro
Shredded cheese
Chopped green onion
Diced tomatoes


Brown the beef in a large skillet with the olive oil.

In a large stock pot heat the additional oil over medium heat. Add the onions and peppers and saute until softened, about 4 minutes. Add the garlic and spices and saute until very aromatic, about 1 minute more. Add the browned beef to the veggie mixture. Pour the bottle of beer over the veggies and meat, stirring. Heat for a minute or so, then add the can of tomatoes. Add the beans and beef broth and water to cover.

Simmer over medium heat for a couple of hours or until the meat is very tender, adding more water if necessary. Taste and add more spice and salt if desired.

Ladle chili into bowls and top with your favorite chili goodies – onions, tomatoes, cheeses, sour cream or yogurt and avocado.