INGREDIENTS:
- 1 whole fresh poblano pepper, seeds and stem removed
- 1 large yellow bell pepper, halved and seeded
- 2½ tablespoons ground cumin
- 3 tablespoons chili powder
- 1 tablespoon brown sugar
- 2 tablespoons ground coffee
- 1 large red bell pepper, halved and seeded
- 1 medium yellow onion, quartered
- 1 tablespoon ground fenugreek
- 2 teaspoons Worcestershire sauce
- Olive oil for brushing
- 4 garlic cloves, minced
- 2 tablespoons canola oil
- 1 pound ground beef
- 1 jalapeno, seeded and diced
- One 15.5-ounce can red kidney beans
- 1 pound ground lamb
- One 28-ounce can diced tomatoes
- 2 teaspoons salt, plus more for seasoning
- 3 bay leaves
- 1 teaspoon pepper, plus more for seasoning
INSTRUCTIONS:
- Preheat the oven to 450 ° F. Place the poblano pepper, bell peppers, and onion on a baking sheet. Brush with olive oil and season with salt and pepper. Bake for 30 to 40 minutes, until the peppers have softened and start to blacken. Remove from the oven and wrap in foil. Let rest for 30 minutes or until cool enough to work with. Remove the blackened pepper skin. Dice everything and set aside.
- Heat the canola oil in a large, deep pot over medium heat. Add the beef and lamb and cook until browned. Add the salt, pepper, cumin, chili powder, brown sugar, ground coffee, fenugreek, and Worcestershire sauce, then mix until well combined. Add the garlic, jalapeno, and roasted vegetables. Stir in the kidney beans and diced tomatoes. Finally, add the bay leaves, cover, and reduce the heat to low.
- Simmer for 4 to 6 hours. The longer you let it cook, the more the flavors will infuse. Remove the bay leaves before serving.
Here are a few variations you can try to put a unique twist on this recipe:
- Vegetarian Chili: Skip the ground beef and lamb, and double up on the beans. Use a variety of beans like black beans, pinto beans, and kidney beans. You can also add more vegetables like zucchini, corn, and bell peppers for extra flavor and texture.
- Spicy Chipotle Version: Add some diced chipotle peppers in adobo sauce to the chili for a smoky and spicy kick. Adjust the amount to your desired level of heat.
- Tex-Mex Style: To give the chili a Tex-Mex twist, add a packet of taco seasoning along with the other spices. Consider adding some chopped green chilies, and serve the chili with shredded cheddar cheese, sour cream, and tortilla chips.
- Slow Cooker Option: Instead of simmering on the stovetop, you can adapt this recipe for a slow cooker. Brown the meat, sauté the vegetables, and then transfer everything to the slow cooker along with the rest of the ingredients. Cook on low for 6-8 hours or until flavors meld.
- Indian-Inspired Version: Enhance the flavors with Indian spices. Add a tablespoon of curry powder, some turmeric, and a pinch of garam masala. Consider using lamb for a more traditional Indian taste.
- Beer and Beef Stew: Instead of ground meat, use cubed beef stew meat. Add a bottle of your favorite beer to the pot for extra depth of flavor. This gives it a hearty and rich taste.
- White Bean Chicken Chili: Swap out the red meat for diced chicken. Use white beans, like cannellini or Great Northern beans, instead of kidney beans. Add some chicken broth and a bit of ground cumin for a milder and lighter chili.
