Beef and Poblano Chili #FBS4Sandy
Author: Susan Palmer
This dish can easily be doubled or tripled if you want to make a big batch to serve to a group or freezer for a later time.
  • 3 medium poblano peppers
  • 1 and ¾ pounds chuck roast, cut into ½ inch pieces, trimmed of excess fat
  • 2 tablespoons cornstarch
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 3 teaspoons chili powder
  • 2 teaspoons cumin powder
  • 1 teaspoon kosher salt
  • ½ teaspoon dried oregano
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper
  • 2 cups low-sodium beef stock
  • 1 14.5 ounce can fire-roasted crushed tomatoes
  1. Pre-heat your broiler to high and line a baking sheet with aluminum foil. Brush a little vegetable oil on the poblano peppers and broiler until the skins are black on all sides. Place the peppers in a zip top bag and steam for a few minutes. Remove from the bag and scrape off the skins, remove the stem and seeds and cut into ¼ inch pieces. Set aside.
  2. Pat the chuck roast dry with paper towels and generously season with salt and pepper. Heat a dutch oven or heavy bottomed pot on medium heat with about 2 tablespoons of olive oil.
  3. Dredge the roast in cornstarch, shaking off the excess brown the meat on all sides and remove from the pot. You will need to do this a few times, making sure not to over crowd the pot, add more olive oil as you go along if necessary.
  4. Once all the meat is browned, saute the onions 5-7 minutes, until soft and translucent. Stir in the garlic and cook for 30 seconds. Mix in the tomato paste and cook for another 30 seconds.
  5. Add your chili powder, cumin, salt, oregano, black pepper and cayenne pepper to the onion mixture, stirring well and toast the seasoning for about 15 seconds. Stir in the beef stock and crushed tomatoes. Pour the meat back into the pot and the chopped poblanos.
  6. Cover and bring to a boil, then reduce to a simmer and cook for at least 2 - 2½ hours, until the meat is tender.
  7. Serve with cheddar cheese, tortilla chips, sour cream and an ice cold beer.
Recipe by The Girl in the Little Red Kitchen at