Ingredients
- 1-1/2 pounds County Line Meats ground beef
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 poblano peppers
- 1 small onion diced
- 4 cloves garlic minced
- 6 ounces tomato paste
- 1 tablespoon cumin
- 3 tablespoons chili powder
- 3 tablespoons unsweetened cocoa powder
- 3 tablespoons brown sugar
- 4 cups beef stock
- 1 dark beer
- 1 (28 oz) can diced tomatoes, drained
- 2 (28 oz) cans pinto beans, drained
- 1/4 cup Masa Harina
- 1/2 cup water
Instructions
- Set oven to broil.
- Place poblano peppers on baking sheet and broil for 5 minutes, flipping as needed to char all sides. (Might take more than 5 minutes.)
- Place poblano peppers in a large bowl and cover with plastic wrap, let set 10 minutes. Remove the seeds and stem from the peppers and scrape off the black char with a sharp knife (it's okay if you don't get it all off). Slice and dice the peppers and set aside.
- Heat a cast iron pot or heavy bottom pot on medium high heat. Add ground beef, season with salt and pepper and cook 5 minutes or until browned. Drain fat and add in onions, peppers and garlic and cook a couple minutes. Next add in tomato paste, cumin, chili powder, cocoa, brown sugar, and stir cook for about 30 seconds.
- Pour in the beef stock and beer, beans and tomatoes.
- In a small bowl mix Masa and water until combined. Pour into chili and stir.
- Bring to a low boil. Reduce heat to low and simmer uncovered for 1 hour.
- Serve and top with your favorite toppings! We like cheese, sour cream, fresh cilantro and crumbled crackers.