The secret to this recipe is the roasted poblano. Roasting a poblano pepper is easy. Take the poblano pepper and put it under the broiler to roast until the skin turns black. If you have a gas stove, you can hold the pepper over the flame with a pair of tongs till it turns black. After it’s roasted, put it into a paper or Ziploc bag to rest, this allows moisture to build up, and the skin will scrape off easier.
To clean the poblano cut the top off and lay flat. Using a spoon scrape the black skin off. Don’t worry if there is some on there still it will be fine just get the majority off.
- 1 lb Ground Beef or Turkey
- 1 diced onion
- 1 diced green pepper
- 1 can Rotel Tomatoes Original or Hot
- 1 can
- 2 cans Lucks Chili Beans regular or Hot
- 1 box Carrol Shelby's Chili Kit
- 1 can or bottle of your favorite beer
- 1 Poblano Pepper roasted and diced
- Ground the beef in the bottom of a stock pot or dutch oven.
- Add in diced onion and green pepper and saute till soft. If you have a lot of grease or water from the veggies, drain it off
- Open and pour in all four cans of tomatoes and beans and diced roasted poblano.
- Open all the bags of seasoning in the Chili Kit ( I only use ½ the salt and don't be afraid of the cayenne if you go less hot on the other stuff your chili will not be hot from the seasoning)
- Pour in a can or bottle of your favorite beer and stir together.
- Turn to medium high until everything starts to bubble then reduce heat and simmer for 20-30 minutes.
I serve the chili with a variety of toppings to choose from Frito corn chips, sour cream, red onion, shredded Mexican blend cheese and cilantro.