by David Goodman
As demonstrated at the 10/5/25 Gourmet Club Meeting.
Makes: 8 portions. Preparation time: 1 hour, 45 minutes or slow cook.
- 4 lbs. Ground Beef
- 1 Large Sweet Onion (Chopped)
- 2 Medium Poblano Peppers (Chopped)
- 3 T. Chili Powder
- 1 t. Chipotle Chili Powder
- 1 t. Ancho Chili Powder
- 1½ t. Ground Cumin
- 2 (14 oz.) Cans Tomato Sauce
- 3 (14 oz.) Cans Fire-Roasted Diced Tomatoes (Do not drain)
- Kosher Salt and Fresh Ground Pepper (Season to taste)
- Sour Cream, Shredded Cheese, Chopped Green Onions, Diced Poblano or Jalapeño Peppers (Optional Toppings)
- To taste: Matanzas Chili Powder, Garlic, Oregano, Worcestershire Sauce, Liquid Smoke
STOVE-TOP VERSION:
In a large pot or Dutch oven, cook the ground beef until almost no pink color remains. Drain off the fat. Add the Chopped Onions and Chopped Peppers, cook another 2-3 minutes. Add the 3 Chili Powders and Ground Cumin, cook another 2 minutes, stirring occasionally. Add the Tomato Sauce and Diced Tomatoes (with liquid), stir well. Bring this to a boil, then reduce the heat and simmer, covered, for 1 hour. Stir in Salt and Pepper and other additions to taste, until the flavors "pop"! Serve in individual bowls topped with your choice of Toppings.
SLOW COOKER VERSION:
First cook the Ground Beef in a large skillet over medium-high heat until browned. Drain off the fat and transfer the Beef to a crock pot or slow cooker. Add the Chopped Onions, Chopped Peppers, 3 Chili Powders, Ground Cumin, Tomato Sauce and Diced Tomatoes (with liquid), stir well. Cook, covered, on low heat for 8 hours or on high heat for 5 hours. Stir in Salt and Pepper and other additions to taste, until the flavors "pop"! Serve in individual bowls topped with your choice of Toppings.
”Poblano Pepper” - This mild [Scoville Scale: 1,000-1,500 units] Chili Pepper originated in Puebla, Mexico, 65 miles SE of Mexico City. As it ripens to a red color, the heat flavor increases. When dried it's called Chile Ancho. Stuffed fresh, then roasted, it is a popular dish called Chiles Rellenos Poblanos. For comparison, Jalapeño Peppers are medium heat [Scoville Scale: 4,000-8,500 units].
