Poblano Guinness and bacon chili. The poblano (Capsicum annuum) is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called ancho or chile ancho, from the Spanish word ancho ("wide"). Stuffed fresh and roasted it is popular in chiles rellenos poblanos.
But I didn't want to just make any chili. I wanted to make a chili that highlighted my beautiful-ugly peppers and stood apart from the usual beef, beans The results were outstanding. The chorizo and bacon lent a smokiness to the broth as well as a nice kick of heat. You can cook Poblano Guinness and bacon chili using 18 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Poblano Guinness and bacon chili
- You need 1 lb of lean beef (1.25 is fine).
- You need 8 oz of bacon fine diced.
- It’s 1 of Med onion fine chopped.
- Prepare 2 of large poblano diced.
- It’s 2 of red chile fine diced.
- Prepare 2 of japs fine diced.
- You need 3 of Serrano fine diced.
- Prepare 15 oz of tomato sauce.
- It’s 1 can of chili rotel.
- It’s 1 1/2 of kidney beans.
- It’s 4 tbsp of chili powder.
- Prepare 2 tbsp of ancho.
- It’s 2 tbsp of cumin.
- It’s 2 tbsp of smoked paprika.
- You need 2 tsp of garlic powder.
- Prepare to taste of Salt.
- You need 1 of Guiness.
- It’s 1 cup of water.
I think poblano peppers are one of my personal favorite chili peppers to stuff. They're large enough to comprise a full meal and they bring an earthy Tagged in: ancho, bacon, Chili Pepper Madness, chili pepper recipe, cinco de mayo, low budget/inexpensive meals, moruga, poblano pepper, potato. This beef chili recipe brings forward the flavors of cinnamon and chocolate often found in Mole Poblano style sauces. It really creates some depth and complexity in a otherwise fairly traditional chili recipe.
Poblano Guinness and bacon chili instructions
- Sauté minced bacon until browned and rendered but not overly crisp but fat must be rendered, remove and reserve fat (chop the bacon more like ground beef size if necessary.
- Add the onions and peppers and cook until really soft..
- Add beef and cook through followed by the bacon and seasonings until married with meat followed by the rest of the ingredients starting with the beer. Add water for consistency, about a cup and cook cover for about an hour.
- Add beans after about 45 minutes of simmering until heated through, about 30 minutes..
This recipe is an award winning recipe that is a frequent crowd favorite. Poblanos get fairly big and are usually sold fresh, while they are younger and dark green. I mean, don't get me wrong – I find bacon and eggs in the AM to be one of life's simple pleasures. I adored the Sunday mornings while I was growing up that my mom would. What I can get behind are these poblanos… mostly because I go crazy over poblanos and just think they taste BETTER than green bell peppers, but also because I stuffed and then smothered them with cheese.