Prep 5 mins
Cook 30 mins
This is a versatile quick and easy chili with a bit of kick that can be changed to suit a family's taste. The best part is it can use up leftover meats and homegrown poblanos so they don't go to waste. This ends up being a tad sweet from the tomato sauce, but not overpowering sugary sweet if that makes sense. The touch of sweetness sets off the mild heat of poblano nicely.
- 1 lb ground beef (or leftover pulled pork, shredded or chopped leftover roast or chicken)
- 1 tablespoon vegetable oil (optional)
- 1 small onion, diced
- 1 garlic clove, minced
- 1 large poblano pepper, seeded and chopped (or 2-3 small poblano peppers)
- 1 (15 ounce) can black beans (optional and rinsed)
- 1 (15 ounce) can tomato sauce
- 1 (14 1/2 ounce) can diced tomatoes, chili seasoned
- 1 tablespoon chili powder
- salt and pepper
- 1. If using ground beef (or pork, turkey, or chicken), brown in deep pot along with onion, poblano, and garlic. Oil is not needed. Drain (optional). If using already cooked meat, saute vegetables in 1 tablespoons vegetable oil first and then add meat to pot.
- 2. Add tomato, sauce, beans, and seasonings.
- 3. Simmer for 30 minutes and serve or set overnight in the fridge which will blend the flavors even more.