Roasted Pepper Chili

Susan Feliciano


I have a friend from Texas who insists that chili is NOT made with beans - only meat. Then she serves it over cooked beans.
So to honor her, I developed this chili recipe, which uses natural ingredients to get authentic taste.
It can be made as hot as you like by varying the pepper mix.

pinch tips: Slow Cooker/Crock Pot Hints



8 or more


1 Hr


1 Hr


Stove Top


1 large
bag mixed peppers, or you can use your own mix. we like poblamos, anaheims, jalapenos, serranos, anchos, and red bell peppers. for milder chili, use more poblanos.
1 lb
stew meat cut up small
1 lb
spanish sausage (chorizo)
1 large
onion, diced
2 can(s)
ro-tel tomatoes and green chilis
1-2 can(s)
chipotle chili peppers, chopped. if you can't find chopped, just put them in the blender and pulse.
3 Tbsp
dried oregano
2 Tbsp
chili powder
1 Tbsp
ground cumin
1-2 tsp
1 bottle
dark beer (optional)
2 Tbsp
masa harina (a mexican type of corn meal, not regular corn meal)
1 large
can enchilada sauce (the kind made with peppers instead of tomatoes)
pot cooked pinto beans

Directions Step-By-Step

Start by spreading the peppers out on a foil-lined cookie sheet. Spray lightly with oil. Roast at 450°F until they are charred black on all surfaces, turning as needed. If the peppers don't want to char at 450°, you can turn the broiler on to help the process along. When charred, place all the peppers in a paper bag and allow to cool enough to handle.
Remove most of the charred skins from the peppers, as well as the stems and any seeds unless you want real heat (the heat is in the seeds and membranes). Wear gloves for this, because the oils will burn your hands. Place the peppers in a food processor and PULSE until they are chopped very fine. But do not puree them; there should be some chunks left.
In a large cast iron dutch oven or similar pan, brown the meat, sausage, and onion until cooked well. Then stir in the chopped peppers, Ro-tel, chipotles, oregano, chili powder, cumin, salt, and pepper. Add the beer or 12 ounces water, stir well, and simmer until flavors are blended, about 15 minutes. (You can add a second bottle of beer or more water if you want more liquid.)
Remove ½ cup of the liquid and cool it with an ice cube. Then stir in the masa harina to a smooth paste, and return to the pot. Add the enchilada sauce and cook about 30 minutes. Use very low heat and stir to prevent sticking.
At this point, the chili may be ready to serve, but it improves with slow simmering for another hour or two. This can be done if you have a very low burner, but you have to stir it. I usually turn it into a crock pot on high at this point for 2 hours.
Note: this makes a whole lot of chili. If it won't all fit into your pot, divide the mixture into a crock pot and a dutch oven before adding the enchilada sauce. Then stir half the sauce into each pot. Use the crock pot on high for 2 hours, and put the dutch oven into a 250° oven for 1 - 2 hours.
Serve this chili sauce over cooked pinto beans. Be sure to top with sour cream and shredded monterey jack cheese.
Roasted peppers.
Using the right enchilada sauce is important. Look for one made with peppers, not tomatoes.
Be careful not to breathe in the vapors of the pureed peppers. It burns!

About this Recipe

Course/Dish: Chili
Main Ingredient: Vegetable
Regional Style: Southwestern
Other Tag: Healthy
Hashtag: #PEPPERS