Slow Cooker Roasted Poblano Pepper Chili

Oh gosh, it’s that time of year again, isn’t it?
The time of year when my Facebook feed fills with the catty banter of, “my team is better than yours therefore you suck”, 
when every server in every restaurant on Sunday dons their favorite teams’ jersey, 
& when you can find me planted firmly on my couch any given Sunday…& Thursday…& Monday 
(wow, that sounds like I have a problem).
It’s Football Season!
And I’m hungry.
There’s just something about watching the game with cold beer makes me enter crave chili.
Hot, delicious, spicy, meaty, saucy, chili.
It’s kind of sad to admit but I actually use it like a topping…on see url everything…
Hamburgers, hot dogs, crackers, biscuits, 
rice, cornbread, zucchini (yes, I said zucchini. Don’t knock it until you try it!)…
Nothing is safe in my kitchen from getting chili-fied! 
The problem is that making good chili, I mean really great chili, takes allllll daaaayyyy.
And I don’t know about you, but I just don’t have the time for that…so I cheat…kinda.
I usually make it halfway then throw it in the slow cooker so that I can go about my day & not have to worry about my stove being on if I leave the house.
A little bonus is that slow cooking your chili also gives the flavors a chance to really develop & meld together leaving you with one delicious ol’ bowl of goodness!
The chili I am sharing with you today has to be one of my absolute FAVORITES!!
(and not just because I make it).  
But be forewarned: It is Proscalpin 1mg tablets express shipping not for the faint of heart.
I use roasted poblano chiles, jalapeños  cayenne pepper, chili powder, & ground chipotle peppers to really layer the spicy flavors.  Sounds downright ulcerative, right?
But I find that by adding all the different chiles to it, you don’t just get a mean burn on your tongue when you taste it.  You actually get a smoky, roasted spiciness that lingers on your tastebuds just long enough for you to enjoy it.
That being said: 
I cannot stress enough that this WILL be spicy.  
You may NOT be able to handle it.
You may need something to DRINK.
To this I say : 
Grab a beer. 
Put on the game. 
& eat some damn chili.

How to Roast A Pepper:
I used my gas stovetop but you can use any grill to achieve this!  I simply use heat safe tongs to hold the pepper & place it directly over the open flame until the skin starts to “blister” & almost look burned.  I turn my stove up to HIGH, place the pepper directly on the grate & turn it occasionally using the tongs to get an even blister all over the pepper.  I even stand it up on it’s stem to blister the top!
Then I place the blistered peppers in an air tight ziplock bag to allow them to “steam” for about 10 minutes as I prepare the rest of the veggies.  This will allow the blistered skin time to get soft & become easy to “peel” off from the rest of the pepper.  
Once the pepper is ready, I remove it from the bag, hold it by the stem & rub off the burnt skin with my other hand if I am using gloves or you can use a paper towel.  It is messy so do it over a bowl or your sink!  After it is clean, I split open the pepper & remove the stem & seeds.  You should end up with a pepper that looks like this:
Now on to the rest of the recipe!  
I like to measure out all of my spices first so that when the time comes to add them, I’m not fumbling with the measuring spoons & overcooking my meat.  The best part of this chili is that you don’t have to add seasonings separately, you can just put them all in a bowl & add them together!
Chop/dice/mince the garlic, bell peppers, jalapeños  red onion & poblanos.  Separate the garlic because it goes in after the veggies are soft. Place these veggies in a heavy pot or pan & cook until soft.  Add garlic & cook for 1 additional minute.
If you are a cook you know you have that one torn up spoon you love to use. 
This is mine. His name is Stirrup 🙂
Now add the meat! I used ground beef & pork sausage but you can use ground chuck, turkey, or ground pork.  I like the flavor that the beef/sausage combo gives this dish but if you are watching calories or are a vegetarian, feel free to experiment!
Once the meat has no more pink left in it, add the seasonings & continue to cook until it starts to smell delicious (about 4 minutes).  
Once the meat mixture is done, set aside & prepare your slow cooker.  
I add my beans, tomato sauce, tomato paste & chicken stock to the slow cooker, stir it all together & BAM. Done. Easy, right?
Add the meat mixture to the slow cooker, stir all the ingredients together, cover, set to HIGH (if cooking for 2-4 hours) or LOW (if cooking for 6-8 hours). 
Walk away & prepare yourself for some good ass chili.
This is before the slow cook:
And this after the goodness has set in! Yum!
Slow Cooker Roasted Poblano Pepper Chili

Prep Time: 30 minutes

Cook Time: 2 hours

Yield: 4-6 servings

Slow Cooker Roasted Poblano Pepper Chili


  • 2 Tbsp. olive oil
  • 2 Poblano chiles, roasted, peeled, & diced
  • 2 jalapeño peppers, seeds removed & diced
  • 5 garlic cloves, minced
  • 1 medium red onion, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 lb. ground beef
  • 1/2 lb pork sausage (plain, italian, or hot all work well!)
  • 2 Tbsp. chili powder
  • 1/2 Tbsp. ground cayenne pepper
  • 1 tsp. ground adobo pepper (Knorr makes little cubes of this stuff that's delicious!!)
  • 1 Tbsp. ground cumin
  • 1 Tbsp. granulated garlic
  • 1 Tbsp. onion salt
  • 1 Tbsp. smoked paprika
  • 1 Tbsp. ground pepper
  • 2 tsp. kosher salt
  • 1/2 cup tomato paste
  • 1 1/2 cups chicken stock
  • 1 8oz can tomato sauce
  • 1 15oz can dark kidney beans, drained & rinsed)
  • 1 15 oz can tri-bean medley (pinto, black & kidney beans), drained & rinsed
  • Optional Toppings:
  • crumbled Cotija cheese or Monterrey Jack cheese
  • scallions, thinly sliced
  • tortilla strips
  • sour cream (or Fage 0% Greek Yogurt- it tastes just like sour cream only healthier!)


  1. Place peppers directly over open flame. This can be your gas stove top, gas or charcoal barbecue grill, or in your oven's broiler if you don't have any of the other choices at hand.
  2. Allow the pepper to blister & turn black. Don't worry, you won't be eating this, it will get peeled off.
  3. Once the peppers are blistered evenly all over, immediately place in a zip lock bag & allow to steam for about 10 minutes while you chop your other vegetables.
  4. Once the peppers have steamed & cooled to to the touch, remove from ziplock bag. Holding pepper by the stem in one hand, use your other hand to "peel" off the blackened skin. I do this by wrapping my hand around the top & pulling down. Usually most of the blistered skin will come right off in 1 or 2 tries.
  5. Once the peppers have been peeled, open them to remove the stem & seeds. Chop cleaned peppers & add to your other veggies.
  7. Dice bell peppers, jalapeño & prepared poblano peppers & onions. Set aside. Mince garlic separately. It will be added separate from veggies.
  8. Measure out & combine all of the spices into a bowl & set aside. This will help cut down on measuring time once the meat is ready to be seasoned.
  9. Heat olive oil to heavy bottomed stockpot over high heat. Add chiles, onion & peppers cooking until soft for about 4-5 minutes.
  10. Add garlic & continue to cook over high heat for 1 additional minute.
  11. Add ground beef & pork & cook until no longer pink & meat begins to brown. Add spices & continue to cook for about another 4 minutes or until it becomes really delicious smelling.
  12. In a crockpot, add rinsed kidney & 3-bean medley, tomato paste, tomato sauce & chicken stock. Stir to combine.
  13. Add meat & veggie mixture to slow cooker. Cover & turn on HIGH for 2-4 hours. The longer it cooks, the better the flavor!


  1. Aimee says:

    This recipe ROCKS!! I did a seach this morning for a chili with roasted poblano peppers and this one came right up. I like a bit more tomatoes so I added 28 ounces of diced tomatoes, reduced stock to just 1 cup and added a heaping tablespoon of cocoa powder, it is AWESOME!!! 🙂

  2. Anonymous says:

    Wow! I made a vegetarian version, using simulated beef and it has a wonderful depth of flavour. i dare say it is the best chili I have ever made. Thank you Patricia!! I skipped the adobo pepper (didn’t have it), reduced the onion/garlic/salt/cumin/cayenne/pepper and it is still spicy enough for me. I’m married to a Pakistani and have been eating hot, authentic India food for 25 years now and this is spicy enough with my adjustments. So, like Patricia says, this is not for the faint of heart (if you follow her recipe that is).

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