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  • Ground beef
  • Poblano peppers, roasted and chopped
  • Jalapeño peppers, roasted and chopped
  • Onions, roasted and diced
  • Chili powder
  • Ground cumin
  • Garlic powder
  • Mixed beans (chili beans and red kidney beans)
  • Beer (a bottle of Miller High Life or similar)
  • Tomato sauce
  • Canned tomatoes, diced
  • Carroll Shelby’s Chili Kit
  • Salt and pepper to taste


  1. Roast the Vegetables: Roast the poblano peppers, jalapeños, and onions in the oven or over an open flame until charred. Peel (for the peppers), then chop and set aside.
  2. Brown the Meat: In a large pot, brown the ground beef over medium-high heat until fully cooked. Drain excess fat if necessary.
  3. Add the Roasted Vegetables: To the pot with the beef, add the roasted poblanos, jalapeños, and onions. Stir to combine.
  4. Season: Sprinkle in the masa harina, additional chili powder, ground cumin, and garlic powder. Mix well to evenly coat the meat and vegetables with the spices.
  5. Deglaze with Beer: Pour in the beer to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
  6. Add the Tomatoes and Beans: Stir in the tomato sauce and canned tomatoes. Rinse the beans and add them to the pot.
  7. Use the Chili Kit: Incorporate the contents of the Carroll Shelby’s Chili Kit according to the package instructions, adjusting for extra spice if desired.
  8. Simmer: Reduce the heat to low and let the chili simmer for at least 1 hour, stirring occasionally. If the chili is too thick, you can add water or more beer to adjust the consistency.
  9. Adjust Seasoning: Taste and adjust the seasoning with salt and pepper or more chili powder and cumin as needed.
  10. Serve: Serve the chili hot with your choice of toppings such as shredded cheese, sour cream, chopped green onions, or cilantro.
  • Author: Lucas Krammes
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