Poblano Chicken Chili
I have several types of chili recipes that I make, but this recipe is my daughter’s favorite so we went with Poblano Chicken Chili.
Chili is probably one of my family’s most requested dishes that I make.
Typically I don’t make it in the summer, but my daughter just went back to college and wanted some to keep in her dorm freezer.
How could I say no to that?!
I decided to make a double batch and froze some for us to enjoy here.
How to Make Poblano Chicken Chili
It starts with 2 onions, 2 poblano peppers, 2 jalapeno peppers, a red pepper, and garlic.
I take a little help from my food processor and pulse the veggies in small batches a few times.
Hit the pulse button just 5 or 6 times and it’s still chunky, not blended at all.
The onions and all 3 types of peppers go into a large soup pot over medium heat with a little olive oil.
This will cook for about 10 minutes.
In goes the garlic, ground chicken, chili powder, cumin, paprika.
Oh, and a good amount of kosher salt and pepper.
Cook another 10 minutes.
In the recipe I said “stir occasionally”, but I pretty much babysit this and stir often because it looks so good and smells amazing.
I love watching all the separate ingredients magically come together as one 🙂
Secret Ingredient Alert!
Soooo…these next ingredients are going to sound crazy, but they are the secret that makes my chili really super special.
A cup of beer, sounds pretty normal and not too out of the ordinary (Plus you kinda have to drink the rest of the can or bottle so it doesn’t go to waste, right?!)
Next up…brewed coffee grounds and coffee!
I know, I know…just trust me!
Your chili will not taste coffee-ish at all, but everyone that tastes it will be left baffled about what makes it taste so delicious!
Brown sugar and a big can of crushed tomatoes get mixed in and just let this simmer for about 30 minutes.
Taste for seasoning and add more chili powder, kosher salt, and pepper if needed.
Also, based on your taste you may want to add more cumin or paprika, or maybe more brown sugar.
Taste and season Poblano Chicken Chili as many times as needed, no one ever gets it perfect the first time 🙂
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Other must try recipes with poblano peppers…
Grilled Chicken Tacos with Poblano Corn Salsa
Poblano Corn and Zucchini Chowder
and Turkey Sausage and Poblano Breakfast Enchiladas
Slow Cooker Chicken Fajita Soup
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Poblano Chicken Chili
My family's favorite chili recipe that I've been making for over 20 years!
Ingredients
- 2 onions
- 2 poblano peppers
- 2 jalapeno peppers
- 1 red bell pepper
- 5 cloves garlic
- 2 pounds ground chicken
- 4-5 Tbsps chili powder
- 1 Tbsp cumin
- 1 Tbsp paprika
- olive oil, kosher salt, pepper, season salt
- 1 cup beer
- 1 Tbsp already brewed coffee grounds
- 1/4 cup brewed coffee
- 1 Tbsp brown sugar
- 1 28 oz can crushed tomatoes
- Optional: sour cream, cheese, green onions
Instructions
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Dice the onions, poblanos, jalapenos, and red peppers (seeds and stems removed on all peppers), and garlic with either a knife or pulse in small batches in a food processor.
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In a large soup pot over medium heat add olive oil, onions, poblanos, jalapenos, and red peppers. Cook, stirring occasionally for 10 minutes.
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Add garlic, ground chicken, 4 Tbsps of the chili powder, cumin, paprika, kosher salt, and pepper. Cook, stirring occasionally for 10 minutes.
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Add beer, coffee grounds, coffee, and brown sugar. Cook, stirring occasionally for 5 minutes.
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Stir in the tomatoes, bring to a boil, and then reduce heat to medium low and simmer for 30 minutes.
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Taste for seasoning and add the additional Tbsp of chili powder, kosher salt, and pepper. Taste and adjust seasonings to meet your taste, add additional cumin, paprika, or brown sugar if needed.
Note: If you prefer your chili not as chunky, pulse with an immersion blender a few times or transfer 1 or 2 cups of chili to a food processor or blender and pulse a few times (chili must be cooled a bit, hot chili will cause the lid to blow off) and return to pot.
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Serve with sour cream, cheese, green onions on top if desired.
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