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This Beef and Bean Chili with Poblanos with a slight hint of sweetness from the poblanos. Ground beef, Mexican beer, poblanos, jalapeños and beans create a hearty chili that makes a nice winter dinner or an easy dinner option for game day.
This Beef and Bean Chili with Poblanos takes about 50 minutes and gets its signature flavor from poblano peppers, jalapeños, and a bottle of Mexican beer. Ground sirloin, kidney beans, and black beans simmer together with fire roasted tomatoes and warm spices until thick and hearty. The poblanos add a subtle sweetness while the jalapeños bring the kick, making this a chili with real depth instead of one-note heat.
This is one of my go-to game day and fall dinner recipes. We just love a homemade chili reicpe. It reheats well, freezes beautifully, and doubles easily if you’re feeding a crowd. Set out a few toppings and let everyone build their own bowl. If you like chili recipes try this Instant Pot Turkey Chili, Homemade Vegetarian Chili Recipe, Easy Pork Chili or this Lentil Bean Chili.
Why You’ll Love This Beef Poblano Bean Chili Recipe
Browning the beef separately before sautéing the vegetables keeps the meat from steaming, which gives it better texture and flavor once it goes back into the pot. Deglazing the pan with beer after the vegetables soften lifts the browned bits stuck to the bottom, which is where a lot of the deep, savory flavor in this chili comes from.
Cooking the chili powder and cumin in the pan for a minute or two before adding any liquid blooms the spices in the residual oil, making them more aromatic than if they were simply stirred into the liquid at the end. The poblanos add natural sweetness as they simmer, which is what balances out the heat from the jalapeños instead of letting the chili taste one-note spicy.
Recipe Ingredients
For exact ingredient amounts and instructions, see the full recipe card below.
- Ground sirloin. This gives a great meaty flavor without being too greasy. If you use a fattier blend like 80/20, drain the excess fat after browning so the chili doesn’t turn oily.
- Poblano peppers. These are the flavor backbone of this chili, adding a subtle sweetness as they cook down rather than sharp heat. Removing the seeds and membrane keeps the flavor mild. For extra depth, char them under the broiler before chopping.
- Jalapeños. Adds a bit more kick alongside the poblanos. Leave some seeds in if you want more heat, or remove them fully for a milder chili.
- Mexican beer. Adds flavor and acidity while deglazing the pan, lifting the browned bits left behind from cooking the beef and vegetables. A Corona or similar light lager works well. Swap in chicken or beef broth for an alcohol free version.
- Chili powder and cumin. This combination builds the classic chili flavor. Cooking them briefly in the pan before adding liquid blooms their flavor and makes the chili taste more developed. Garlic powder, oregano, or cayenne pepper are all good additions if you want to build on this base.
- Tomato sauce and fire roasted tomatoes. The tomato sauce creates the base of the chili while the fire roasted diced tomatoes add texture and a subtle smokiness.
- Dark red kidney beans and black beans. These add heartiness and protein. Any bean works well here, so feel free to swap in pinto beans, chickpeas, or hominy.
Recipe Variations
- Beef: When I used ground sirloin in this recipe, which is a really lean ground beef. You could also use ground beef, for a leaner beef try 90/10. If using 85/15 or 80/20 you will get great flavor from the fat but ensure you drain away the excess fat of the chili can become greasy.
- Other Protein: Swap the ground beef for ground pork, or use a mixture of the two. Or lighten up the chili with ground chicken or turkey.
- Beans: I use black beans and dark red kidney beans in this chili but any beans work great. Some other ideas are pinto beans, light kidney beans, white beans or even chickpeas.
- Chili: I used jalapeños and poblano chili in this recipe, but you can use any variety of chili and make the dish as mild or as hot as you wish. You can leave the jalapeños out, but as long as you take out the seeds and membranes, the spice shouldn’t be too overpowering.
- Vegetables: Add extra vegetables to the chili, try some chopped bell peppers (any color), or zucchini.
- Beer: For an alcohol free version, swap the beer for extra chicken or beef broth.
How to Make Beef Poblano Black Bean Chili
Step 1: Brown the Beef: In a large skillet heat the olive oil over medium-high heat. Add the beef and cook for 10 minutes or until the beef is browned, stirring to crumble as it cooks. Remove the beef and drain the fat, set aside in a bowl.
Step 2: Sauté the Vegetables: In a large pot heat the remaining olive oil over medium-high heat. Add the onion, jalapeños, poblanos and garlic and sauté for 10 minutes, or until the onion becomes tender.
Step 3: Add the Beef: Add the beer and scrape the pan to remove the browned bits. Cook for 10 minutes, or until half of the liquid evaporates.
Step 4: Add Spices: Add the chili powder and cumin and cook for 2 minutes, stirring frequently.
Step 5: Add Remaining Ingredients: Stir in the beef, tomato sauce, fire roasted tomatoes, broth, kidney beans, black beans and let simmer for 20 minutes, or until the chili thickens up slightly. Ladle 1 1/2 cups into each bowl and top with your favorite garnishes like green onions, shredded cheddar cheese and serve with tortilla chips and a side of corn bread.
Common Mistakes to Avoid
- Skipping the fat drain after browning the beef. Too much fat left in the pot can make the finished chili greasy, especially with 80/20 beef.
- Rushing the spice bloom. Stirring the chili powder and cumin into the pot for less than a minute skips the flavor boost that comes from toasting them briefly in the oil.
- Leaving the seeds and membranes in the peppers if you want mild heat. These parts hold most of the spice, so remove them fully if you’re serving a heat sensitive crowd.
- Simmering too briefly. A quick 10 minute simmer won’t let the flavors meld. Give it the full 20 minutes, or longer if you have time, since chili often tastes even better the next day.
Storage Tips
- Chili stores really well, place leftovers in an airtight container in the fridge for 4 days. Heat up leftovers in a pot on the stove.
- To freeze, place the cooled beef and black bean chili in an airtight container or Ziplock bag, and freeze for up to 3 months. Thaw in the fridge before reheating to piping hot.
Recipe FAQs
Ground sirloin is a great choice since it’s lean but still full of flavor. If you use a fattier blend like 80/20, drain the excess fat after browning so the chili doesn’t turn greasy. Ground turkey works well if you want a lighter version.
Yes, this is a great make-ahead meal as you can store it in the fridge for up to 4 Yes, and it actually tastes better the next day once the flavors have had time to meld. Make it up to 2 days ahead, store it in the fridge, and reheat gently on the stove before serving.
Yes. Swap the beer for an equal amount of chicken or beef broth. The flavor will be slightly less deep, but the chili will still turn out well.
It’s mild to medium as written, since the seeds and membranes are removed from both the jalapeños and poblanos. Leave some of the seeds in if you want more heat.
More Chili Recipes
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Beef and Bean Chili with Poblanos
Ingredients
- 4 tablespoons olive oil, divided
- 1 1/2 pounds ground sirloin
- 3 cups sweet onion {about 1 large}, chopped
- 2 jalapeños, seeds removed, chopped
- 1 cup poblano chile {about 2 large}, seeds removed, chopped
- 4 garlic cloves, minced
- 1 – 12 ounces bottle of Mexican beer {such a Corona}, {you can use extra chicken broth in the place of the beer}
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 2 1/2 cups tomato sauce
- 1 – 14.5 ounce can fire roasted tomatoes, drained
- 1 cup chicken or beef broth
- 1 – 15 ounce can of dark red kidney beans, drained and rinsed
- 1 – 15 ounce can of black beans, drained and rinsed
Garnishes:
- Shredded cheese
- Fresh cilantro
- Sour cream or Greek yogurt
- Diced red onion
Instructions
- In a large skillet heat the olive oil over medium-high heat. Add the beef and cook for 10 minutes or until the beef is browned, stirring to crumble as it cooks. Remove the beef and drain the fat, set aside in a bowl.
- In a large pot heat the remaining olive oil over medium-high heat. Add the onion, jalapeños, poblanos and garlic and sauté for 10 minutes, or until the onion becomes tender. Add the beer and scrape the pan to remove the browned bits. Cook for 10 minutes, or until half of the liquid evaporates.
- Add the chili powder and cumin and cook for 2 minutes, stirring frequently.
- Stir in the beef, tomato sauce, fire roasted tomatoes, broth, kidney beans, black beans and let simmer for 20 minutes, or until the chili thickens up slightly.
- Ladle 1 1/2 cups into each bowl and top with your favorite garnishes and a side of corn bread.
Notes
- Drain the fat after browning the beef, especially if using a fattier blend like 80/20, to keep the chili from turning greasy.
- For extra depth, char the poblano peppers under the broiler for a few minutes before chopping, then peel off the blackened skin.
- Instead of ground sirloin, you can use regular ground beef or ground turkey for a lighter version.
- Use whatever bean combination you like. Chickpeas or hominy both make a fun swap for the kidney or black beans.
- This chili tastes even better the next day, so it’s a great one to make a day ahead if you’re serving it for game day.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve never loved chili but this recipe sounded so yummy i had to give it a go. I used Trader Joe’s Beefless Beef and the results were spectacular. It’s so good it doesn’t need toppings. Says me.
I am so glad that you enjoyed it! I think the poblanos really take it to the next level.
In the instructions adding the cooked beef appears twice. I think you may have intended to have the beer/chicken broth where the first cooked beef addition is. Thanks for the quick easy dinner.