Prep 5 mins
Cook 20 mins
I call this a chili simply because of the addition of pinto beans, otherwise it would be more of a Mexican inspired soup. I'm not a measuring type of gal when I cook, so all spices need to be added to the taste of the preparer. Hope you enjoy. Also, I prefer fresh tomatillos when I make this, but on the rare occasion I can't find any at the store I find that stuffing some canned in the food processor does work as well. Which also reduces the amount of liquid that I add simply because I just use the reserved juices from the can.
- 1 lb ground beef
- 1 small onion, chopped
- 4 garlic cloves, minced
- 6 -8 poblano peppers, broiled and skins removed
- 2 jalapenos, seeded and diced
- 8 tomatillos, chopped or 1 (28 ounce) canwhole tomatillos
- 1 (30 ounce) can pinto beans, undrained
- 2 teaspoons cumin
- Place poblano peppers on sheet pan and broil under high heat 10 minutes per side, or until skin has popped and begins to brown. Once done, remove and carefully remove skin from peppers, de-seed and chop.
- In the mean time, add onion, garlic, jalapeno peppers, fresh tomatillos (if using) and beef to large soup pot and cook all ingredients together until beef has browned. Drain of grease.
- If using canned tomatillos, add puree to the beef along with the chopped chilis and stir inches.
- Add entire can of pintos and juice as well as reserved tomatillo liquid. If using fresh tomatillos, add water as needed until indgredients are just covered.
- Season with salt, pepper, and cumin to taste. I use about 2 teaspoons cumin, but this can be omitted, or increased to desired taste.
- Bring entire pot to a boil, then decrease heat and simmer 10 minutes.