Ingredients:
- 2 1/2 pounds ground beef or turkey
- 1 large onion, chopped fine
- 2 Poblano chilies, seeded, chopped fine
- 1 jalapeño pepper, seeded, minced
- 1 1/2 tablespoons chipotle chile powder
- 2 tablespoons ground cumin
- 4 large cloves garlic, chopped
- 1 (7-ounce) can fire-roasted, peeled, chopped green chilies, undrained
- 2 (14.5 ounce) cans fire-roasted diced tomatoes, undrained
- 1 (28-ounce) can crushed tomatoes
- 1 pound Camellia Brand Black Beans, rinsed and sorted
- 2 cups beef broth
- Salt to taste
- Assorted toppings: shredded cheese, sour cream, and chopped green onions
Directions:
- Sauté the ground beef or turkey in a very large Dutch oven over medium-high heat until the meat is browned, stirring to break it up as it cooks.
- Drain meat.
- To a large slow cooker, add the meat, onion, Poblano peppers, jalapeño pepper, chipotle chile powder, cumin, garlic, green chilies, diced tomatoes, crushed tomatoes, black beans, and beef broth. Stir to combine.
- Cover and cook on low heat for 6 to 8 hours, or until the beans are tender.
- Season with salt to taste. Serve with assorted toppings.
Note: On a scale of 1-5, the spice level of this chili is a 3. If you prefer less heat, reduce the amount of Poblano chilies and jalapeño pepper used.