Roasted Poblano Beef Chili
What is more comforting than a big bowl of Chili? I would say not much! I wanted to create a Paleo Chili that smacked you in the face with flavor that has a nice amount of heat so that it will warm up that soul on a nice chilly night! I definitely succeeded with this recipe and it was super easy to make as well!
This Chili recipe has you actually using fresh and dried Chilis which provides some amazing results instead of using a Chili seasoning packet. Hope you guys absolutely love it!
ROASTED POBLANO BEEF CHILI
2 lb Ground Beef (I used 85/15 Grass-fed Ground Beef)
2 Thick Cut Bacon Slices cut into thin pieces
28 oz can Crushed Tomatoes (I used Cento Italian Brand)
15 oz can Tomato Sauce
1/2 Cup Chicken Broth
2 Poblano Peppers
2 Dried Guajillo Peppers
1 Yellow Onion Diced
1 Green Pepper Diced
1 Carrot Diced
1 Jalapeno Diced
4 Garlic Cloves minced
Chili Spice Mix Ingredients:
1 tsp Cumin Seeds (Or use Cumin Powder)
2 tbsp Chili Powder
1 tbsp Ancho Chipotle Powder
1 1/2 tsp Salt (I used sea salt)
1 tsp Cocoa Powder
1/2 tsp Pepper
1/2 tsp Oregano
1/2 tsp Paprika
Start off by setting your broiler to High and set the rack at the top.
Throw your Poblano Peppers on a sheet tray then add to the oven. Cook for 10 minutes then flip and cook another 10 minutes. When finished, each side of the skin should be blistered.
Now add Peppers to a bowl and cover with plastic wrap or tinfoil for 30 min. Once 30 minutes is up, remove the outer skin and cut off the tops then dice up the peppers and set aside.
Now Boil 4 cups of water and add the dried peppers to a bowl and pour the boiling water over and cover the bowl. Let peppers rehydrate for 30 min.
Chop up the Peppers and add to a small blender with the tomato sauce and blend until smooth. Set aside.
For the spice mix, toast the the cumin seeds in a small pan on medium heat for a few minutes then add to a mortar and pestle then grind up until a powder is formed.
Add the rest of the spice ingredients to the bowl and stir up.
Let’s get to cooking now! Grab a 4 qt Dutch Oven or large pot and get on medium high heat.
Add in a little Olive oil and the Bacon pieces and brown up the bacon. Once almost cooked through, remove the bacon pieces leaving the fat drippings in the pot.
Now add in the Onion, Carrot, Green Pepper, and Jalapeño and Sauté for 5-7 minutes. Now add in the Chopped Poblano Pepper and Garlic and cook for a 3-5 minutes.
Remove the vegetables from the pot and set aside.
Brown the Ground beef in 1 lb batches. Once each batch is browned, add the vegetables back to the pot.
Add the spice mix on top and cook for 10 minutes stirring often.
After the 10 minutes, reduce heat to medium and add in the Pepper and Tomato sauce mixture and the can of crushed tomatoes. Stir often and cook for 20 minutes.
After the 20 minutes is up, reduce heat to low and add 1/2 cup chicken broth and stir. Cover and cook for 20-30 more minutes stirring every now and then.
The time has come my friends…. Spoon this gloriousness into your favorite bowl and be ready to head right to Chili Heaven! This recipe is Paleo but I included some tasty ISH topping options below!
CHILI TOPPING IDEAS:
Sharp Cheddar Cheese
- Dave (@mypaleoishlife)