Ingredients

The following ingredients have 9 Servings
  • 1 tablespoon olive oil
  • 2 pounds 80-20 ground beef
  • 1 large sweet onion (chopped)
  • 4 poblano peppers (chopped (or use Hatch chiles))
  • 2 cans light red kidney beans
  • 28 ounce can fire roasted tomatoes (or use equivalent fresh)
  • 14 ounce can tomato sauce
  • 2 tablespoons chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 1 tablespoon salt
  • 1 teaspoon coriander
  • 1 teaspoon freshly ground cumin
  • FOR SERVING: Fresh chopped herbs, shredded cheese or queso fresco, corn chips, pan seared jalapeno peppers, hot sauce, etc.

Instruction

  • Heat the oil in a large pan and add the ground beef and chopped onion. Cook them down about 10 minutes, or until the beef is cooked through. Add them to your slow cooker.
  • While beef is cooking, set your oven to broil. Slice the poblano peppers in half lengthwise and set them on a baking sheet. Broil them in the center of the oven about 20 minutes, or until the skins char and puff up.
  • Remove, cool slightly, and peel and discard the skins.
  • Chop the roasted peppers and add them to the pot.
  • Add all of the remaining ingredients and stir them up.
  • Cook them on low for 5-6 hours or on high for 3-4 hours, stirring every now and then. Adjust for seasonings if you wish.
  • Serve in bowls with your favorite fixin’s. I used tortilla chips, queso fresco, fresh herbs and pan seared jalapeno slices.