Ingredients
Scale
- 2 lbs. ground beef
- 20 oz. Rotel (diced tomatoes with green chiles), (two 10-oz. cans)
- 6 oz. tomato paste
- 1 cup diced poblano peppers (about 2 poblano peppers)
- 15 oz. can pinto beans, drained and rinsed
- 15 oz. can kidney beans, drained and rinsed
- 15 oz. can white beans (such as Great Northern or cannellini), drained and rinsed
- 1 large sweet yellow onion, diced
- 1 oz. packet taco seasoning
- 1.25 oz. packet chili seasoning mix
- 2 Tbsp. Worcestershire sauce
- 1 cup beer, pilsner or light beer works great
- 1½ cups water
Instructions
- Brown the ground beef in a large skillet over medium-high heat.
- Drain excess grease and transfer the beef to a crockpot.
- Add Rotel, tomato paste, water, beer, diced poblanos, beans, onion, taco seasoning, chili seasoning mix, and Worcestershire sauce to the crockpot.
- Mix all ingredients thoroughly.
- Cover and cook on LOW for 6 to 8 hours or HIGH for 4 hours.
- Stir well before serving, ladle into bowls, and garnish with your favorite toppings.
Notes
Feel free to adjust the spice level by adding more or fewer poblano peppers.
This chili tastes even better the next day as the flavors meld together.
Pair with cornbread for a satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 4-8 hours
- Category: Entrees
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg