Recipe found on holajalapeno.com
Makes 8 – 10 servings
- 1/4 cup olive oil
- 1 large white onion, diced
- 3 cloves garlic, minced
- 2 poblano peppers, seeded and diced
- 2 jalapeños, seeded and diced (leave seeds in if for a spicier flavor)
- 1 pound ground beef
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons smoked paprika
- 2 teaspoons ground coriander
- 1 pound dry pinto beans, soaked overnight, drained and rinsed
- 3 large green tomatoes, diced or 12 ounces tomatillos, husks removed and diced
- 6 cups chicken broth, stock or water
- 1 tablespoon kosher salt
- 1 bunch cilantro, leaves and tender stems chopped
For the Garnish:
- Sliced avocado
- Grated sharp white cheddar cheese
- Thinly sliced scallions
To Sauté The Vegetables: Heat oil in a large stock pot with a tight-fitting lid over medium-high heat. Add onion and cook, stirring occasionally, until translucent. Add garlic, poblano peppers, and jalapeños and continue cooking until browned, about 10 minutes.
Add ground beef, chili powder, cumin, oregano, smoked paprika, and coriander and stir, breaking meat up with the back of your spoon. Cook until beef is browned, about 5 minutes more.
To Cook The Beans: Add beans, tomatoes or tomatillos, and broth and bring to a boil. Reduce heat to low and simmer, covered until beans are tender, about 2 hours. Add salt and cook another hour. Taste and add more salt as needed; stir in cilantro right before serving.
To Serve: Ladle chili into bowls and pass garnishes like grated cheese, sliced scallions, and avocado at the table for everyone to garnish their own bowl.