Roasted Poblano + Chorizo Chili
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 lb lean ground beef
  • 4 oz ground chorizo
  • 1 poblano pepper
  • ½ red onion / diced
  • 1 jalapeno / seed and diced
  • 2 cloves garlic / minced
  • 1 15 oz can tomato sauce
  • 1 15 oz can black beans / rinsed and drained
  • 1 14½ oz can petite diced tomatoes
  • ¼ cup water
  • 2 TB chili powder
  • 1 tsp paprika
  • ½ tsp cumin
  • ¼ tsp cayenne
  • ¼ tsp red chili flakes
  • Salt + pepper
Instructions
  1. Roast the poblano pepper by either placing it directly on a gas stove burner or broiling it in an oven. Roast the poblano until it has an even char. Place the pepper in a small bowl and cover tightly with saran wrap and set aside.
  2. In a large skillet, saute ground beef, onion, jalapeno, and garlic over medium-high heat. Cook until the beef is cooked through and the vegetables have begun to soften. Remove from heat and add to crock-pot.
  3. In a small skillet, saute the ground chorizo according to the package directions. Once the chorizo is cooked through, remove from heat and add to the crock-pot.
  4. Once the poblano pepper has cooled, remove from the bowl and scrape away the charred skin with a knife or spoon. Remove the stem and seeds from the pepper and dice.
  5. Add poblano pepper and remaining ingredients to the crock-pot, stir to combine. Cook on low temperature for 4 hours.
  6. Serve with Mexican crema, shredded cheese, and cilantro.
Recipe by at https://www.adventuregathereat.com/roasted-poblano-chorizo-chili/