Dice the onion, seed and dice the poblano peppers, and mince the garlic. Measure out the spices to streamline your cooking process.

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.

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.

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.

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 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.

Ladle the chili into bowls and top with your favorite garnishes: sliced avocado, sour cream, shredded cheese, and fresh cilantro.