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Texas Beef Chili with Poblanos & Beer

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INGREDIENTS
3 tablespoons olive oil; more as needed
2 large sweet onions, diced (about 4 cups)
2 large fresh poblano peppers (or green bell peppers), stemmed, seeded, and diced (about 1-1/2 cups)
5 cloves garlic, minced
1 teaspoon kosher salt; more to taste
4-1/2 pounds boneless beef chuck, cut into 1-inch cubes
2 bay leaves
2 cinnamon sticks, 3 to 4 inches long
3 tablespoons New Mexico chile powder (or 2 tablespoons ancho chile powder)
1 tablespoon chipotle chile powder
1 tablespoon ground cumin
1/8 teaspoon ground cloves
12 ounce bottle amber ale, such as Shiner Bock (made in Shiner, Texas), Dos Equis Amber, or Anchor Steam Liberty Ale
1-1/2 quarts homemade or low-salt beef broth
For the garnish:
2 14-ounce cans kidney beans, rinsed and drained
1 medium red onion, chopped
3 medium tomatoes, cored, seeded, and chopped
1/3 cup coarsely chopped fresh cilantro
12 ounces sour cream or whole-milk plain yogur
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