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Inspired by a basket of peppers at the farmer’s market, this chili incorporates two mild and two spicy chiles—bell pepper and Anaheim peppers, poblano peppers and jalapenos—for a multi-layered chile flavor. Serve the chili with shredded cheddar or chihuahua, sour cream (or Mexican crema, my fave), and minced cilantro. Remove the seeds from the jalapeno if you want less heat.
2 poblano peppers
1½ pounds ground sirloin
Kosher salt and freshly ground pepper
1 large onion, chopped
2 Anaheim chiles (also called New Mexico chiles), or other mild pepper
1 bell pepper, seeded and chopped
5 garlic cloves, minced
1 jalapeno, minced
½ tsp. black pepper
2 Tbs. chili powder
2 tsp. ground cumin
1 (12 oz) bottle of porter or another brown ale or lager
1 (28 oz.) can crushed tomatoes, preferably San Marzano
1 (15 oz.) can fire-roasted diced tomatoes
2 (15 oz.) cans black beans, rinsed and drained
1 to 2 cups chicken stock
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1st Keep
 Andrew_Bell
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