Beef Chili

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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5lbs ground sirloin
3lbs onions, diced
3lbs red peppers (or a mixture of red, yellow and orange), diced
1lb poblano peppers, diced
heaping 1/3 cup chili powder (or about 8 tablespoons)
2 tablespoons cumin
2 tablespoons ground coriander
2 jalapeno peppers, diced
cloves from 1 large head of garlic, minced
1/2 small can adobo sauce (or minced chipotles in adobo), or more to taste
2 large cans black beans, drained and rinsed
2 large cans kidney beans, drained and rinsed
2 large cans crushed tomatoes
2 large cans diced tomatoes


This chili is especially good with fresh toppings, like sour cream, green onions and jalapenos. Chunks of avocado and grated cheese are welcome, too.

In a large pot, begin cooking and breaking up the sirloin over high heat. Season very well with salt. If it begins to stick, add a splash of oil. When it’s cooked through, drain it very thoroughly and remove the extra moisture and fat, and set the meat aside.

Add a small splash of oil to the pan. Add in the diced onions, red peppers and poblanos, and season very well with salt. Cook, stirring often, to sweat the vegetables. Add in the chili powder, cumin and coriander, and cook until the vegetables are translucent. Add in the minced garlic and japaleno, cook for an additional 2 minutes, and then add in the adobo. Add the meat back to the pot, along with the beans and tomatoes. Taste, and season with salt if necessary. If the chili looks too thick (keep in mind that it will need a generous amount of simmering), add a cup or two of water (or beer, or red wine, if you prefer). Let the chili simmer for at least 3 1/2-4 hours, adding water as necessary.