Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Total Time
2 Hours 10 Mins
10 servings (serving size: about 1 cup chili and about 2 teaspoons cheese)

A traditional Texas-style chili, this stew packs a smoky punch from mildly spicy poblanos and a hot chipotle chile. Rinsing the chipotle mellows the heat; skip that step for more fire.

How to Make It

Step 1

Preheat broiler.

Step 2

Place poblanos on a foil-lined baking sheet; broil 8 minutes or until charred, turning after 6 minutes. Place poblanos in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut chiles into 1-inch pieces.

Step 3

Sprinkle beef with salt and black pepper; dredge in flour. Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add half of beef to pan; sauté for 5 minutes, turning to brown on all sides. Remove from pan. Repeat procedure with remaining oil and beef.

Step 4

Reduce heat to medium. Add onion to pan; cook 12 minutes, stirring occasionally. Add garlic; cook 3 minutes, stirring frequently. Return beef to pan. Stir in tomato, oregano, and cumin; bring to a simmer. Cover and cook 1 hour, stirring occasionally. Stir in poblanos; simmer for 45 minutes or until beef is tender, stirring occasionally. Rinse, seed, and chop chipotle. Stir in chipotle and cilantro. Sprinkle with cheese.

Ratings & Reviews


March 30, 2016
While this was an ok dish, I wouldn't consider it a chili, it was more like a stew.

smiths37's Review

September 04, 2013
I cut this in half and it's not a ton of food for 4 people... It is also a lot of work. I wasn't sure what exactly would be coming to a simmer once you saute the onions and add the rest of the ingredients. I added 2 cups of water and a beef bouillon cube to mine. After about 50 minutes, mine was starting to dry out so I added another 1 1/2 cups of water and then the poblanos and simmered for another 30 minutes. I also stirred in my chipotle (not seeded or rinsed) at that time too. I am not sure why the other reviewers say that it was so bland because mine was really spicy, even after adding sour cream and cheese. Definitely not complaining about the spice though! The meat turned out really tender. I do agree though that it's more like a spicy beef stew than a chili.

hacktrose's Review

June 05, 2013
Lots of work, wasn't too impressed with the result. It's more like a spicy beef stew than a chili. Cooking Light has much better chili recipes than this.

astadem's Review

January 25, 2013
I have made this recipe several times now. The only thing that I change is that I do not rinse or seed the chipotle pepper. It is delicious! This is what we make when Minnesota winters start to get us down. I see a few others added broth or water. The tomatoes release their juices and this isn't necessary. This is a very thick stew but I would not change a thing. It works great with tortilla chips. Yummy!

JackHunt3801's Review

February 06, 2012
I agree with most other reveiwers that this is solid recipe, but needs a few adjustments. Like another reviewer I used a 28 oz can of Italian style plum tomatoes with puree plus enough water to empty the can. I also added extra cumin and some chili powder and would consider next time replacing the 1 tbl dried oregano with 1 tbl chili powder. With the unrinsed chipotle pepper, the heat was about right. I did not add any extra salt because I used processed ingredients which contain salt. I served it with my wife's corn bread and pinto beans at our Super Bowl dinner party.

lynnmarlyn's Review

June 15, 2011
Very delicious. I added a can of black beans

mahgni's Review

February 22, 2011
I made this recipe substituting bison for the beef. The whole family loved it!

KriArg's Review

February 15, 2011
I made this dish for the first time last night for dinner. My family found it to be very delicious! I did however modify the recipe a bit. I added two cups of water, and a chicken tomato bullion cube (ratio is 2 cups water to one cube). I also served it with both corn bread and tortillas. I will definitely make this recipe again.

carolfitz's Review

January 24, 2011
We held onto the Jan/Feb 2010 article on chilis and pulled it out this weekend. Usually we'll follow directions the first time around, and that was pretty much the case with this recipe. We used the "fresh" plum tomatoes you can get in January and this seemed a big waste of time & effort. And we really needed to add about 1.5cups of beef broth. Disappointing results.

aicali's Review

March 24, 2010
I bought a 3.5lb roast and used 2/3 for the beef and guinness stew for a St. Patty's potluck (which was delicious by the way). So the other third went to making half of this recipe. After reading the other reviews and the article itself, it did seem like there was some liquid missing. I added 1 can of beef broth and half of a guinness for my half recipe and added them after cooking the onions. It was delicious. Instead of using a spoon I used tostitoes scoops. This could easily be served as an appetizer for a game potluck. Yum!!!!