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Smoky Beef and Bean Chili

This hearty chili combines ground beef, smoky roasted poblano peppers, and hearty beans, simmered slowly with tomatoes and spices to develop a rich, layered flavor. The dish has a thick, comforting consistency with a vibrant aroma, perfect for cozy nights and satisfying cravings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef or turkey 80/20 for flavor
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 can (14 oz) diced tomatoes fire-roasted preferred
  • 1 can (15 oz) beans rinsed kidney or black beans
  • 2 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 large poblano pepper roasted, peeled, and chopped
  • 2 tbsp olive oil

Equipment

  • Dutch oven or heavy-bottomed pot
  • Spatula or wooden spoon
  • Chef’s knife
  • Measuring spoons and cups
  • Can opener

Method
 

  1. Heat the olive oil in a Dutch oven over medium heat until it shimmers and begins to gently ripple.
  2. Add chopped onions to the pot and cook until they become soft, translucent, and fragrant—about 5 minutes. Stir occasionally to prevent sticking.
  3. Push the onions to one side of the pot, then add the ground beef, breaking it apart with a spatula. Cook until browned and no pink remains, about 8 minutes. Drain excess fat if needed.
  4. Add minced garlic to the meat and onion mixture, stirring until fragrant—about 1 minute.
  5. Stir in chili powder and smoked paprika, cooking for another minute until spices release their aroma and coat the meat evenly.
  6. Pour in the diced tomatoes with their juices and add the chopped roasted poblano peppers, stirring to combine all ingredients thoroughly.
  7. Bring the mixture to a gentle simmer, then add rinsed beans. Reduce heat to low, cover partially, and let simmer uncovered for 30-40 minutes, stirring occasionally, until the chili thickens and flavors meld.
  8. Check the chili’s consistency— it should be thick, coating the back of a spoon, with a deep, layered color and rich aroma. Taste and adjust seasonings as needed.
  9. Serve hot, garnished with your favorite toppings like shredded cheese, sour cream, or chopped cilantro if desired.

Notes

For a smoky depth, char the poblano peppers over an open flame or under a broiler before peeling. Feel free to add a splash of dark beer for extra richness.