Beef, Black Bean, and Poblano Chili

Beef, Black Bean, and Poblano Chili

Now that winter is officially here in Australia, it’s the perfect time to share a super tasty chili recipe. I have a few favourite chili recipes, including this one, which I shared last winter. I’m always looking for new recipes, of course. A couple of weeks ago, I saw that my grocery store suddenly had a huge range of chilis. They normally only have about two to three chili types available, so I was pretty excited to see that chili season had arrived here. I like spicy food, but not extremely spicy food. I knew I wanted to try a different chili, while they’re available, and I wanted to use one that was fairly mild. I started searching for recipes using poblano chilis, since they’re known to be very flavourful but not too hot.

Beef, Black Bean, and Poblano Chili

I found a few great-looking recipes using poblanos. This beef chili was one of them. Of course, I just had to make a few changes to the recipe, to suit my family’s tastes and my cooking methods. I added black beans, omitted the beer (I’d rather drink beer than cook with it, especially since I’ve got a little one), and adjusted the level of heat. Cooking would be so boring if we just stuck to the recipe, right?

Beef, Black Bean, and Poblano Chili

I made this chili for my family, and they absolutely loved it! Hearty beef and beans and those incredible poblano chilis were so good together. The chili was perfectly flavoured, with just the right seasonings and heat level for us (ok, for most of us–I could have kicked the heat level up a notch, personally, but I aim to please everyone). You could easily adjust the seasonings and heat level to your taste. I served this delicious chili with a few tasty toppings and a big bowl of corn tortilla chips.

Beef, Black Bean, and Poblano Chili

I will definitely be making this amazing chili again very soon. My favourite cornbread muffins may have to make an appearance, as well. There’s nothing better on a cold winter evening than a hot bowl of chili with all the fixins, right? (I just had to throw in the word “fixins” there.) I hope you will love this recipe as much as I do, and it will become one of your favourites!

Beef, Black Bean, and Poblano Chili

Enjoy the recipe…

Beef, Black Bean, and Poblano Chili

Hearty beef and black beans and incredibly flavourful poblano chilis are so good together. This chili has the perfect balance of seasonings and heat level, and can easily be adjusted to suit your taste. Serve the chili with lots of toppings and a big bowl of corn chips. There's nothing better on a cold winter evening.

This recipe was adapted from Smoky Beef and Poblano Chili by The Chunky Chef.



  • 1 lb./ 500g lean ground beef/ beef mince (10% fat)
  • 1 medium or large brown onion, diced
  • 1-2 poblano chilis, deseeded and diced
  • 4 cloves of garlic, minced
  • 1 tsp. chili powder (or to taste)
  • 1/2 Tbsp. ground cumin
  • 1/2 tsp kosher salt
  • 2 Tbsp. tomato paste (good quality)
  • 3 cups low sodium beef stock/ broth
  • 1 1/4 Tbsp. all-purpose flour
  • 1 can black beans, drained and rinsed under cold running water
  • 1 28 oz/ 800g can diced or crushed tomatoes
  • A few dashes of dry oregano leaves


  • diced avocado (Hass)
  • sliced jalapeños
  • sour cream
  • shredded sharp or vintage cheddar cheese
  • minced fresh cilantro/ coriander leaves

Serve with:

  • corn tortilla chips or cornbread
  • lime wedges


  1. Pour 2 Tbsp of olive oil into a large pot and heat on low. Once the oil is sizzling, add onion and poblano chilis to pan and saute, stirring occasionally, about 10-15 minutes, until soft.  Add garlic and cook for another 20-30 seconds.
  2. Add beef to pan, breaking up with the back of a spatula. Cook, stirring occasionally, until beef is browned. Add spices (chili powder, cumin, and salt), stirring to combine.  Cook for about 1 minute, until fragrant.
  3. While beef mixture is cooking, heat beef stock (I use beef stock cubes in a large Pyrex measuring cup). Whisk all-purpose flour into beef stock, to incorporate completely. Whisk in oregano and tomatoes.
  4. Stir tomato paste into the meat mixture. Pour in thickened beef stock. Add black beans. Raise heat level and bring chili just to the boil.
  5. Reduce heat to low or med-low (depending on your stove), cover with lid almost all the way (I leave mine on, because it has a hole for air to escape). Simmer chili for about 35-45 minutes, stirring occasionally, to allow the flavours to develop.
  6. Serve bowls of chili. Arrange topping options and sides as a DIY chili bar, or in the centre of the table, if you like.


  1.  Recipe makes approximately 6 cups of chili.
  2. Chili may be frozen for up to 3 months.

This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kim Sequoia 2018 for a delicious moment.

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