Roasted Poblano + Chorizo Chili

It might not actually be chili-eating weather here in DSM, but I’m still pretending it’s fall — despite highs in the 80s all week.  With this perfectly delicious slow cooker recipe, you can pretend it’s fall too!  The roasted poblano peppers and spicy chorizo sausage add just enough excitement to make this chili a little more adventurous than your average.


Any of you who know my Grandpa Dave have heard about how I won the chili cook-off at my church when I was like 12.  And I’m sure he also told you that I even beat out my own dad.  Before you ask, this is not that award winning recipe!  I’d say that I wasn’t sharing it because it was top secret or something, but the real reason is because I have no idea what the recipe even was – ha!










Roasted Poblano + Chorizo Chili
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 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
  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.


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