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
- Prep Time: 30
- Cook Time: 2 HR
- Total Time: 23 minute
- Yield: 4–6 servings 1x
- Category: Dinner
- Method: One Pot Dinner
- Cuisine: Paleo
Description
Spicy, rich, meaty….. what else do you need? This chili combines a unique flavor profile that will hit all of your Chili spots and needs!
Ingredients
Chili Ingredients:
- 2 lb ground beef, I used 85/15 grass-fed for this
- 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:
- 2 tbsp chili powder
- 1 tbsp ancho chipotle powder
- 1 1/2 tsp salt
- 1 tsp cumin seeds, can sub with cumin powder
- 1 tsp cocoa powder
- 1/2 tsp pepper
- 1/2 tsp oregano
- 1/2 tsp paprika
Instructions
- Set your broiler to high and have the rack at the top. Rinse and dry your poblano peppers then throw them on a sheet tray and add to the oven. Cook for 10 minutes then flip and cook another 10 minutes. They will be finished when the skin is nice and blistered.
- Add peppers to a bowl and cover with plastic wrap for 30 minutes. Remove the outer skin and cut off the tops. Dice up the peppers then set aside.
- Grab a pot and boil 4 cups of water. Add the dried peppers to a bowl and pour the boiling water over so that the peppers are submerged. Cover the bowl and let peppers rehydrate for 30 minutes. Cut off pepper ends and remove seeds. Chop up the peppers and add to a small blender with the tomato sauce and blend until smooth. Set aside.
- Grab a small pan and toast the cumin seeds on medium heat for a few minutes. Add to a mortar and pestle then grind up until a powder is formed. You can skip this step and use cumin powder instead.
- Add the cumin and other spice mix ingredients to a small bowl and stir to combine. Set aside.
- Grab a 4 qt dutch oven or pot and heat on medium-high. Add in a little Olive Oil and the bacon pieces and brown up the bacon. Remove the bacon once it is almost crispy and cooked through leaving the fat drippings in the pan.
- Add in the onion, carrot, green pepper, and jalapeno to the pot. Saute for 5-7 minutes. Add in the chopped poblano pepper and garlic and cook an additional 3-5 minutes.
- Remove the vegetables from the pot and set aside in a bowl. Add the ground beef to the pot and brown. Could work in 1 lb batches depending on the size of pot you are using. Add the vegetables and rest of the browned ground beef if working in batches to the pot.
- Add the spice mix in and cook for 10 minutes stirring often. 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.
- Reduce heat to low and add the chicken broth and stir. cover and cook for 20-30 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 into chili heaven.
Notes
Paleo Topping Ideas:
- Avocado
- Scallion
- Unsweetened Coconut Yogurt
ISH Toppings:
- Crushed Up Tortilla Chips
- Grated Sharp Cheddar Cheese
- Sour Cream
Keywords: Chili
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