Spicy Poblano Chili Recipe

Prep Time
20 mins
Cook Time
60 mins


  • 1 TBSP Olive Oil
  • 2 Medium Onions diced
  • 4 cloves of garlic minced
  • 2 pounds of lean ground beef
  • 2 pablano peppers seeded and chopped (reserve seeds if you like it spicier)
  • 1 TBSP chili powder
  • 1 TBSP smoked paprika
  • 2 teaspoons ground cumin
  • 1 ½ teaspoons ground cinnamon
  • 1 ½ teaspoons salt
  • 1/2 teaspoon cayenne
  • 2 cups low sodium chicken broth
  • 1 cup Belgian wheat ale
  • 1 28 ounce can of whole tomatoes and juice
  • 1 8 ounce can of tomato paste
  • 2 TBSP maple syrup
  • 2 bay leaves
  • Garnish with Cheddar cheese Avocado, Green Onion, Cilantro or Sour Cream


  1. Heat a dutch oven over medium heat and add the olive oil. Add onion and cook for about 5 minutes or until it begins to caramelize around the edges and soften. Stir the garlic in and cook another minute.
  2. Add the ground beef in and crumble with the edge of a flattened wooden spoon, and brown for about 8 minutes.
  3. Once the beef has browned, add in the pablano pepper (and seeds if you want it spicier), chili powder, smoked paprika, cumin, cinnamon, salt and cayenne. Stir together so that the spices are mixed throughout.
  4. Reduce your heat to medium low and add 2 cups of your chicken broth, 1 cup of beer, the tomatoes, tomato paste, maple syrup, and bay leaves. Stir to combine. Cover and simmer on medium low for roughly an hour, tasting as you go and adjusting spices as needed.
  5. Remove the bay leaves and ladle the chili into bowls. Top with additional garnishes as desired.

Recipe Notes

If you find that your chili is either too thick, thin it out with the additional chicken stock until desired thickness is reached. If your chili is too thin, add 1 TBSP of cornstarch to thicken the sauce.