Ingredients
- 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
Instructions
- 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.
- Brown the Meat: In a large pot, brown the ground beef over medium-high heat until fully cooked. Drain excess fat if necessary.
- Add the Roasted Vegetables: To the pot with the beef, add the roasted poblanos, jalapeños, and onions. Stir to combine.
- 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.
- Deglaze with Beer: Pour in the beer to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
- Add the Tomatoes and Beans: Stir in the tomato sauce and canned tomatoes. Rinse the beans and add them to the pot.
- 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.
- 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.
- Adjust Seasoning: Taste and adjust the seasoning with salt and pepper or more chili powder and cumin as needed.
- Serve: Serve the chili hot with your choice of toppings such as shredded cheese, sour cream, chopped green onions, or cilantro.
