Description
A hearty traditional beef chili elevated with a quick-to-prepare smoky Gouda and roasted poblano cream topping. This recipe delivers rich flavor and satisfying comfort, perfect for a cozy weeknight or game day gathering.
Ingredients
- Chili Base:
- 2 tbsp olive oil
- 1.5 lbs lean ground beef
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 0.5 tsp smoked paprika
- 1 tbsp tomato paste
- 14.5 oz can diced tomatoes, undrained
- 1.75 cups beef broth
- 15 oz can kidney beans, rinsed and drained
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp cayenne pepper (optional)
- Smoky Gouda Cream:
- 2 medium poblano peppers, roasted and diced
- 0.5 cup full-fat milk
- 0.25 cup softened cream cheese
- 1.5 cups shredded smoked Gouda cheese
- 0.25 tsp smoked paprika
- Pinch of salt
- Garnish:
- Fresh cilantro leaves
Instructions
- Roast Poblanos: Broil poblano peppers for 5–7 minutes until charred. Transfer to a bowl, cover tightly, and steam for 10 minutes. Peel, core, deseed, and finely dice the peppers; reserve a small amount for garnish.
- Brown Beef: Heat olive oil in a large pot over medium-high heat. Add ground beef and cook for 8–10 minutes, breaking it up and browning until caramelized. Drain excess fat.
- Sauté Aromatics: Add diced onion and green bell pepper; cook for 5–7 minutes until soft. Stir in minced garlic and cook for 1 minute until fragrant.
- Toast Spices: Stir in chili powder, cumin, oregano, smoked paprika, and cayenne pepper (if using). Cook for 1 minute until fragrant. Add tomato paste and cook for another minute.
- Simmer Chili: Pour in diced tomatoes and beef broth. Add kidney beans. Bring to a simmer, then reduce heat, cover, and cook for 30–60 minutes to meld flavors. Adjust seasoning with salt and pepper.
- Prepare Cream Topping: While chili simmers, combine milk, cream cheese, diced poblano, smoked Gouda, paprika, and salt in a small saucepan. Heat over low heat, stirring constantly until smooth. Keep warm.
- Serve: Ladle hot chili into bowls. Spoon a dollop of warm Gouda cream over each serving and garnish with fresh cilantro and reserved poblano.
Notes
Chili flavors deepen overnight; it is an ideal make-ahead meal. The Gouda cream topping is best prepared fresh just before serving to maintain its smooth texture and avoid separation. Adjust cayenne pepper to control spice level.
- Prep Time: 35 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 100 mg