Fresh poblano, toasty ancho chile powder, oregano, and beer come together to make a flavorful bowl of chili perfect for game day with friends.

Ingreadient

• 2 tablespoons olive oil
• 2 cups chopped yellow onion (from 1 large onion)
• 1 cup chopped poblano chile (from 1 chile)
• 8 garlic cloves, minced
• 3 pounds 90/10 lean ground chuck
• 1 (6-ounce) can tomato paste
• 1/3 cup ancho chile powder
• 2 tablespoons ground cumin
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon fresh thyme leaves
• 1 teaspoon chopped fresh oregano
• 2 (15-ounce) cans dark red kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (28-ounce) can crushed tomatoes
• 2 cups lower-sodium chicken broth
• 1 (12-ounce) bottle of beer
• Shredded cheddar cheese, for serving
• Sliced jalapeño chiles, for serving
• Sliced radishes, for serving
• Sour cream, for serving

Direction

1. Gather the ingredients.
2. Heat oil in a large Dutch oven over medium-high. Add onion, poblano, and garlic and cook, stirring often, until tender, about 5 minutes.
3. Add ground chuck and cook, stirring occasionally, until beef crumbles and is no longer pink, 8 to 10 minutes.
4. Drain beef mixture well and return to Dutch oven over medium-high.
5. Add tomato paste, ancho chile powder, cumin, salt, pepper, thyme, and oregano, and cook, stirring often, 2 minutes.
6. Increase heat to high. Stir in beans, tomatoes, chicken broth, and beer, and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until heated through, about 30 minutes.
7. Serve chili with desired toppings.

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