If you don’t have a chili recipe in our back pocket, make this one your go-to for game day. Fresh poblano and toasty ancho chile powder provide a tame level of heat, making this a crowd-friendly dish that guests crank up by topping with a few slices of fresh jalapeño. And thanks to convenient canned beans, you can get this on the table in under an hour. Game on!

Robby Melvin

Gallery

Credit: Caitlin Bensel

Recipe Summary

active:
25 mins
total:
55 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large Dutch oven over medium-high. Add onion, poblano, and garlic, and cook, stirring often, until tender, about 5 minutes. Add ground chuck, and cook, stirring occasionally, until beef crumbles and is no longer pink, 8 to 10 minutes. Drain beef mixture well, and return to Dutch oven over medium-high.

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  • Add tomato paste, ancho chile powder, cumin, salt, pepper, thyme, and oregano, and cook, stirring often, 2 minutes.

  • Increase heat to high. Stir in beans, tomatoes, chicken broth, and beer, and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, until heated through, about 30 minutes. Serve chili with desired toppings.

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