No big game party is complete without a spicy, hearty chili – and my Poblano Chili is one of the best, most crave-worthy dinners you’ll want to make time and time again. This easy meal is one of my favorite quick chilis – especially if you love the milder, smoky flavor of roasted poblano peppers as much as I do!

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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.

I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!

Beefy Chili With Poblano Peppers

Looking for a simple, delicious chili that is loaded with flavor from beef and poblano peppers?

I love serving chili at parties – it is a budget-friendly meal, feeds a crowd, and is loaded with stick-to-your-ribs hearty ingredients that is easy to serve, easily customizable, and easy to eat while mingling in a crowd. This chili incorporates the unique flavor of poblano peppers that I can’t get enough of!

This recipe is a Texas-style chili with no beans – though you can easily add beans for more flavor, fiber, and texture. Add 1 can of drained black, pinto, or kidney beans before adding stock or liquid to include beans.

How to Make Poblano Chili

To make this recipe, we will need the following ingredients:

• 2 lb. Ground Beef (90% lean) – Provides a rich, meaty base without excess grease.
• 1 Large Yellow Onion, Diced – Adds sweetness and depth.
• 2 Poblano Peppers, Seeded & Diced – Brings mild smokiness and earthy heat.
• 4 Garlic Cloves, Minced – Enhances flavor with a strong, aromatic kick.
• 1 Tbsp. Chili Powder – Adds warmth, smokiness, and balanced spice.
• 1 tsp. Ground Cumin – Contributes earthy, nutty depth.
• 1 tsp. Kosher Salt – Enhances and balances all flavors.
• 1 (28 oz.) Can Whole or Diced Tomatoes – Provides acidity, sweetness, and a rich base.
• 1 (6 oz.) Can Tomato Paste – Intensifies umami, thickens the chili, and deepens the tomato flavor.

After you’ve gathered your ingredients, we will use this method:

• Prep Vegetables: Dice the onion, seed and dice the poblano peppers, and mince the garlic. Measure out the spices to streamline your cooking process.
• Brown Beef: Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes. Drain any excess grease and set the beef aside on a plate.
• Brown Vegetables: In the same pot, add the diced onion and poblano peppers. Sauté over medium heat for 5 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and cook for 1 minute until fragrant.
  Stir in the chili powder, cumin and salt. Cook for 1-2 minutes to toast the spices and release their flavors.
• Combine Ingredients: Return the browned ground beef to the pot. Add the tomatoes and tomato paste,break down the tomatoes with a wooden spoon and stir until well combined. Bring the mixture to a gentle simmer.
• Simmer Chili: Reduce the heat to low and cover the pot with a lid, leaving it slightly ajar. Let the chili simmer for 30 minutes, stirring occasionally to prevent sticking. This allows the flavors to meld together beautifully.
• Taste & Season: Taste the chili and adjust the seasoning if necessary. Add more salt, chili powder, or a pinch of sugar if the acidity of the tomatoes needs balancing.
• Garnish & Serve: Ladle the chili into bowls and top with your favorite garnishes: sliced avocado, sour cream, shredded cheese, and fresh cilantro.

Tips and Tricks to Perfect Poblano Chili

Roast the Poblanos for Extra Depth: For a deeper smoky flavor, char poblano peppers over an open flame or under the broiler until blackened, then peel before dicing. This enhances their richness.

Use a Mix of Ground Meats: While 90% lean ground beef is great, mixing in ground pork, chorizo, or even turkey adds more complexity and texture.

Sauté the Spices: Toast chili powder and cumin in the pan for 30 seconds before adding liquids. This “blooms” the spices, making them more aromatic and flavorful.

Deglaze the Pan: After browning the beef and onions, use a splash of broth, beer, or a bit of the tomato juice to loosen the flavorful bits stuck to the pan.

Simmer Low and Slow: Let the chili cook for at least 45 minutes to an hour to fully develop flavors. The longer it simmers, the richer it becomes.

Balance the Acidity: If the chili tastes too tangy, add a pinch of brown sugar, honey, or even a square of dark chocolate to mellow the acidity from tomatoes.

Adjust the Thickness: Is your chili too thin? Simmer uncovered to reduce. Too thick? Add a little broth or tomato juice to loosen it up.

Let It Rest Before Serving: Chili always tastes better after resting for at least 10-15 minutes off the heat, allowing flavors to meld. It’s even better the next day!

Garnish for Extra Flavor & Texture: Top with fresh cilantro, diced onions, shredded cheese, sour cream, avocado, or a squeeze of lime to enhance the flavor contrast.

Serve with the Right Sides: Pair with warm cornbread, tortilla chips, or a crusty baguette to soak up all that goodness.

Poblano Chili Variations

Love this easy chili and want to kick the flavor up a notch? Our favorite delicious variations are below:

Smoky Roasted Poblano Chili

• Roast the poblano peppers over an open flame or under the broiler until charred, then peel before dicing.
• Add smoked paprika or a dash of chipotle powder for extra smokiness.

White Poblano Chicken Chili

• Swap ground beef for shredded rotisserie chicken or ground turkey.
• Replace red tomatoes and tomato paste with white beans, chicken broth, and green chilies.
• Stir in cream cheese or heavy cream for a creamy texture.

Spicy Chorizo & Poblano Chili

• Use a mix of ground beef and Mexican chorizo for a bold, spicy kick.
• Add fire-roasted tomatoes for extra depth.
• Top with queso fresco or cotija cheese for a salty finish.

Vegetarian Poblano Chili

• Swap beef for black beans, pinto beans, or lentils.
• Add extra veggies like sweet potatoes, zucchini, and bell peppers.
• Use vegetable broth instead of beef broth.

Poblano Corn & Black Bean Chili

• Add fire-roasted corn for sweetness and black beans for heartiness.
• Stir in a dash of lime juice at the end to brighten the flavors.

Slow Cooker Poblano Chili

• Brown the beef, onions, and poblanos first for better flavor, then transfer everything to a slow cooker.
• Cook on low for 6-8 hours or high for 3-4 hours for a hands-off approach.

Keto & Low-Carb Poblano Chili

• Skip the beans and use extra ground beef and poblanos.
• Replace tomato paste with diced tomatoes and extra beef broth to keep carbs low.
• Top with avocado and sour cream for richness.

Texas-Style Poblano Chili (No Beans)

• Use beef chuck cut into cubes instead of ground beef.
• Skip the beans entirely for a more traditional Texas-style chili.
• Simmer for at least 2 hours for deep, rich flavor.

Beer-Braised Poblano Chili

• Use a dark beer (like stout or porter) instead of some of the broth for a rich, malty depth.
• Let it simmer longer to allow the alcohol to cook off and leave just the flavor.

Extra-Cheesy Poblano Chili

• Stir in shredded cheddar, Monterey Jack, or cream cheese for a creamy, cheesy chili.
• Serve with cheesy cornbread or top with extra cheese before serving.

FAQs

What to Serve With Poblano Chili

Honey Butter Cornbread

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