This Hairy Bikers’ Chunky Chilli is a hearty and deeply flavorful recipe, which is made with charred poblano peppers and a hint of espresso powder for incredible depth. It’s a classic comfort food, ready in about 1 hour.
Hairy Bikers Chunky Chilli Recipe Ingredients
- 1 medium poblano pepper
- 2 tablespoons olive oil (extra virgin)
- 1 medium yellow onion, diced
- 1 red bell pepper, seeded and diced
- 3 cloves garlic, minced
- 1 lb ground beef (or ground turkey, chicken, or plant-based protein)
- Salt and cracked black pepper to taste
- 1-2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 1 teaspoon ground mustard
- ½ teaspoon chipotle pepper powder
- ¼ teaspoon cayenne pepper (optional)
- 2 tablespoons tomato paste
- 28 oz can crushed tomatoes
- 14.5 oz can diced fire-roasted tomatoes, with liquid
- ½ – 1 cup vegetable or beef broth (optional)
- 1-2 tablespoons dark brown sugar
- 1 tablespoon balsamic vinegar
- 1 teaspoon espresso powder
- 15 oz can dark red kidney beans, drained and rinsed
- 15 oz can pinto beans, drained and rinsed
- Shredded cheddar cheese, chopped jalapenos, and sliced green onions, for topping
How To Make Hairy Bikers Chunky Chilli Recipe
- Char the Poblano Pepper: Place the poblano pepper under your oven’s broiler for 3-4 minutes per side, until the skin is black and blistered. Once it’s cool enough to handle, chop the entire pepper (including seeds for more heat) and set it aside.
- Sauté the Vegetables: Heat the olive oil in a large Dutch oven or stock pot over medium-high heat. Add the onion and bell pepper and cook for 3-5 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.
- Brown the Meat and Add Spices: Add the ground meat to the pot and cook for 3-5 minutes, breaking it up, until almost cooked through. Season with salt, black pepper, and all the dried spices (chili powder, paprika, cumin, etc.). Stir well to combine.
- Build the Chilli Base: Stir in the tomato paste and cook for 2-3 minutes. Add the crushed tomatoes, diced tomatoes, chopped poblano pepper, brown sugar, espresso powder, and balsamic vinegar. If using, add the broth at this time.
- Simmer to Develop Flavor: Reduce the heat and let the chilli simmer, uncovered, for 15-20 minutes, stirring occasionally. Taste and add more salt and pepper if needed.
- Add Beans and Finish: Stir in the drained and rinsed beans. Continue to simmer for an additional 10-15 minutes to allow the flavors to meld.
- Serve: Serve the chilli immediately, topped with shredded cheddar cheese, chopped jalapenos, and sliced green onions if desired.
Recipe Tips
- How do you get the smoky flavor? Charring the poblano pepper under the broiler is the key. This step adds a deep, smoky complexity that you can’t get from just dicing the pepper.
- How can I control the heat level? For less heat, remove the skin and seeds from the charred poblano pepper before chopping it. You can also reduce or omit the cayenne pepper.
- Why let the chilli simmer? The simmering time is crucial for a great chilli. It allows all the different spices and ingredients to meld together, creating a rich, deep, and cohesive flavor.
- What’s the purpose of the espresso powder? Like in the vegetarian version, the espresso powder (and balsamic vinegar) adds a deep, savory, and slightly bitter note that enhances the richness of the tomatoes and meat without making it taste like coffee.
What To Serve With Chunky Chilli
This hearty chilli is a meal in itself, but it’s fantastic with a variety of classic accompaniments:
- A dollop of sour cream or Greek yogurt
- Fluffy white rice or cornbread
- Tortilla chips for scooping
- A simple, crisp green salad with a lime vinaigrette
How To Store Chunky Chilli
- Refrigerate: Store the chilli in an airtight container in the refrigerator for up to 5 days. The flavors will continue to develop and are often even better the next day.
- Freeze: Cool the chilli completely and freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Chunky Chilli Nutrition Facts
- Calories: 397kcal
- Carbohydrates: 45.6g
- Protein: 33g
- Fat: 12g
- Saturated Fat: 3.4g
- Fiber: 12.6g
- Sugar: 7.8g
- Iron: 9mg
Nutrition information is per serving.
FAQs
Can I use a different kind of meat?
Yes, this recipe is very versatile. You can substitute the ground beef with ground turkey, chicken, or even a plant-based ground protein for a vegetarian version.
Do I have to use two types of beans?
No, you can use all kidney beans or all pinto beans if you prefer. Black beans would also be a delicious addition or substitution.
Can I make this in a slow cooker?
Yes. Follow the steps for charring the pepper and browning the meat and vegetables on the stovetop first. Then, transfer everything to a slow cooker and cook on low for 6-8 hours.
Try More Recipes:
Hairy Bikers Chunky Chilli Recipe
Description
A hearty and deeply flavorful chilli loaded with chunky vegetables, two types of beans, and a rich, smoky flavor from charred poblano peppers and espresso powder.
Ingredients
Instructions
- Char the poblano pepper under the broiler until the skin is blistered. Cool and chop.
- In a large pot, sauté the onion and bell pepper in olive oil until soft. Add garlic.
- Add the ground beef and cook until browned. Stir in all the spices.
- Stir in the tomato paste, followed by the crushed and diced tomatoes, chopped poblano, brown sugar, espresso powder, and balsamic vinegar. Simmer uncovered for 15-20 minutes.
- Add the drained beans and continue to simmer for another 10-15 minutes.
- Serve hot with your favorite toppings like cheese, jalapenos, and green onions.
Notes
- Charring the poblano pepper is key to the deep, smoky flavor of this chilli.
- Letting the chilli simmer allows the flavors to meld and the sauce to thicken.
- This chilli tastes even better the next day, making it a great make-ahead meal.
- Adjust the heat by removing the seeds from the poblano and adjusting the amount of cayenne.
