Slow-Cooked Beef Chili with Roasted Poblano and Black Beans

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Hearty slow-cooked beef chili enriched with smoky roasted poblano peppers and tender black beans, perfect for a comforting meal. This mexican-inspired beef ready in about 270 minutes pairs beef chuck, cubed, large poblano peppers, (15 oz), drained and rinsed black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 240 min Serves 6 Mexican cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your oven’s broiler to high. Place 2 large poblano peppers on a baking sheet and broil for 10 minutes, turning every 3 minutes until blackened all over. Transfer to a bowl, cover with plastic wrap, and let steam for 15 minutes. Peel off skins, remove seeds, and chop coarsely.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 lbs beef chuck cubes, seasoning with 1 1/2 tsp salt and 1 tsp black pepper. Brown beef on all sides for 5-7 minutes, then transfer to slow cooker.
  3. Step 3: In the same skillet, add 1 large diced onion and 4 minced garlic cloves. Sauté over medium heat for 5 minutes until softened and fragrant. Stir in 3 tbsp tomato paste, 2 tbsp chili powder, 1 tbsp ground cumin, and 1 tsp smoked paprika, cooking for 2 minutes.
  4. Step 4: Transfer onion and spice mixture to the slow cooker with beef. Add 1 can diced tomatoes, 2 cups beef broth, 1 can drained black beans, and the chopped roasted poblano peppers. Stir well.
  5. Step 5: Cover and cook on low for 7-8 hours or on high for 3-4 hours until beef is tender and flavors meld. Serve hot garnished with 1/4 cup chopped cilantro and lime wedges on the side.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Beef Chili with Roasted Poblano and Black Beans take to make?

Total time is about 270 minutes (30 min prep + 240 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Beef Chili with Roasted Poblano and Black Beans?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck, cubed from drying out.

Can I substitute ingredients in Slow-Cooked Beef Chili with Roasted Poblano and Black Beans?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Beef Chili with Roasted Poblano and Black Beans for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Beef Chili with Roasted Poblano and Black Beans?

Mexican beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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