2 poblano peppers, seeded and cut in half
1 lb lean ground beef (93/7)
1 yellow onion, chopped
3 cloves garlic, minced
2 - 15 oz cans tomato sauce
1 - 15 oz can Hunt's seasoned diced tomato sauce for chili
1 - 15 oz can petite diced tomatoes
1 - 16 oz can Bush's dark kidney beans
1 - 16 oz can Bush's pinto beans
2 T chili powder
2 tsp smoked paprika
1 tsp sugar
1 1/2 tsp cumin
1/2 tsp garlic powder
1/4 tsp cayenne pepper
kosher salt, to taste
black pepper, to taste
Preheat oven to 375 degrees. Line a baking sheet with foil. Prepare the poblano peppers by cutting the top off, cut in half lengthwise, and removing the seeds. Place on baking sheet and drizzle with olive oil, salt, and cumin. Bake for 20 minutes, or until tender and darker in color.
While the poblanos are roasting, you can make the Chili. In a large soup pot over medium high heat, add the ground beef and cook until no longer pink. Add the onion and cook until translucent. Add the garlic and cook another minute. Add the remaining ingredients and stir well. Bring to a boil, reduce heat to medium low, and simmer for 30-45, stirring occasionally.
When the poblanos are finished roasting, chop into large dice and add to the chili so they can finish simmering in the sauce.
The chili will be really thick when it's ready. Serve up and add your favorite toppings. We used chopped onion and shredded cheddar cheese. Serve with cornbread or crackers. Enjoy!