Spiced Texas-Style Beef Chili with Roasted Poblano Peppers

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

A hearty beef chili simmered with roasted poblano peppers and Texas-style spices for a deep, smoky flavor. This American-inspired beef recipe, ready in about 80 minutes, pairs ground beef, poblano peppers, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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.

Ingredients

• 1 lb ground beef
• 2 medium poblano peppers
• 1 medium, diced yellow onion
• 4, minced garlic cloves
• 14 oz can diced tomatoes
• 15 oz can, drained and rinsed kidney beans
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped, for garnish fresh cilantro

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat your oven to 450°F. Place 2 medium poblano peppers on a baking sheet and roast for 15 minutes, turning halfway, until blackened and blistered. Remove from oven, place in a bowl covered with plastic wrap for 10 minutes, then peel, seed, and dice the peppers finely.
2. Step 2: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1 diced medium yellow onion and sauté for 5 minutes until translucent, then add 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 1 lb ground beef to the pot, breaking it up with a spoon, and cook for 7-8 minutes until browned and no longer pink.
4. Step 4: Stir in the diced roasted poblano peppers, 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Cook for 2 minutes to toast the spices.
5. Step 5: Pour in 14 oz canned diced tomatoes, 15 oz drained kidney beans, and 2 cups beef broth. Bring to a simmer, reduce heat to low, and cover. Let simmer gently for 45 minutes, stirring occasionally until the chili thickens.
6. Step 6: Taste and adjust seasoning if needed. Serve hot garnished with 1/4 cup chopped fresh cilantro.