Whiskey-Infused Beef Chili with Roasted Poblano Peppers
A robust beef chili simmered with smoky roasted poblano peppers and finished with a splash of whiskey for depth and warmth. This mexican-inspired beef ready in about 60 minutes pairs ground beef, medium, diced roasted poblano peppers, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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, diced roasted poblano peppers
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 14 oz can crushed tomatoes
- 15 oz can, drained and rinsed kidney beans
- 1 cup beef broth
- 1/4 cup whiskey
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1 lb ground beef and cook for 6-7 minutes, breaking apart until browned and cooked through. Drain excess fat.
- Step 2: Add 1 medium diced yellow onion and 3 minced garlic cloves to the pot with the beef; sauté for 4-5 minutes until onions are translucent and fragrant.
- Step 3: Stir in 2 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 until spices release their aroma.
- Step 4: Pour in 1/4 cup whiskey and carefully simmer for 2 minutes to reduce slightly and meld flavors.
- Step 5: Add 14 oz crushed tomatoes, 15 oz drained kidney beans, and 1 cup beef broth. Stir to combine, bring to a boil, then reduce heat to low and simmer uncovered for 30 minutes until chili thickens and flavors deepen.
Frequently asked questions
How long does Whiskey-Infused Beef Chili with Roasted Poblano Peppers take to make?
Total time is about 60 minutes (15 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 Whiskey-Infused Beef Chili with Roasted Poblano Peppers?
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 Whiskey-Infused Beef Chili with Roasted Poblano Peppers?
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 Whiskey-Infused Beef Chili with Roasted Poblano Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Whiskey-Infused Beef Chili with Roasted Poblano Peppers?
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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