Texan-Style Spiced Beef Chili with Roasted Poblano
A robust chili featuring browned ground beef and smoky roasted poblano peppers, simmered with bold Texan spices for deep regional flavor. This american-inspired beef ready in about 65 minutes pairs ground beef, olive oil, medium poblano peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
Ingredients
- 1 lb ground beef
- 1 tbsp olive oil
- 2 medium poblano peppers
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 14 oz canned diced tomatoes
- 1 cup, drained and rinsed kidney beans
- 1 cup beef broth
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat your oven to 450°F. Place 2 medium poblano peppers on a baking sheet and roast for 15 minutes, turning occasionally, until the skins are charred and blistered. Transfer to a bowl and cover with plastic wrap to steam for 10 minutes.
- Step 2: Meanwhile, heat 1 tbsp olive oil in a large pot over medium-high heat. Add 1 lb ground beef and cook, breaking up the meat with a spoon, until browned and cooked through, about 6-8 minutes.
- Step 3: Add 1 diced medium yellow onion and 3 minced garlic cloves to the pot. Sauté for 4-5 minutes until the onion is translucent and fragrant.
- Step 4: Peel the roasted poblano peppers, remove seeds, and dice them finely, then add to the pot along with 14 oz canned diced tomatoes, 1 cup drained kidney beans, and 1 cup beef broth.
- Step 5: Stir in 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 30 minutes until flavors meld and chili thickens.
Frequently asked questions
How long does Texan-Style Spiced Beef Chili with Roasted Poblano take to make?
Total time is about 65 minutes (20 min prep + 45 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 Texan-Style Spiced Beef Chili with Roasted Poblano?
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 ground beef from drying out.
Can I substitute ingredients in Texan-Style Spiced Beef Chili with Roasted Poblano?
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 Texan-Style Spiced Beef Chili with Roasted Poblano 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 Texan-Style Spiced Beef Chili with Roasted Poblano?
American 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.
