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.
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.
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.
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.
Add poblano pepper and remaining ingredients to the crock-pot, stir to combine. Cook on low temperature for 4 hours.
Serve with Mexican crema, shredded cheese, and cilantro.
Recipe by at https://www.adventuregathereat.com/roasted-poblano-chorizo-chili/