Roasted Four-Pepper Chili

Roasted Four-Pepper Chili

Great chili doesn’t have to get all of its flavor from meat—or all of its heat from one pepper. This Roasted Four-Pepper Chili builds its flavor with poblano, Anaheim, red bell pepper and Texas Sweet & Hot Jalapeños, giving every bowl a combination of earthy, sweet, smoky and gently spicy chile flavor.

Roasting the fresh peppers first adds another layer of depth, while red beans and sweet potato make the chili hearty enough to stand on its own. Peppers of Key West Macho Beefy Steak Seasoning brings in garlic, onion, paprika, coffee and hickory smoke for an even richer finish.

Keep it comfortably warm as written, turn up the heat with a little Scorpion Pepper Powder, or add ground beef or turkey if you’d prefer a meatier bowl.

Ingredients

2 poblano peppers
1 Anaheim pepper
1 red bell pepper
1/2 cup Texas Sweet & Hot Jalapeños
2 teaspoons olive oil
1 yellow onion, diced
1 small sweet potato, peeled and diced into 1 cm chunks
2 cans small red beans, rinsed and drained
2 cans fire-roasted diced tomatoes
2 cups vegetable or beef broth
2 tablespoons Peppers of Key West Macho Beefy Steak Seasoning
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1 teaspoon dried oregano
2 tablespoons tomato paste

Instructions

1. Place the poblano, Anaheim, and red bell peppers on a baking sheet under a hot broiler. Broil for about 6–8 minutes, or until the skins are well blistered and blackened in spots. Turn the peppers with tongs and continue broiling until the other sides are similarly charred.
2. Remove the peppers from the oven and cover them with a damp kitchen towel for about 10 minutes. This allows the peppers to steam as they cool, making the skins easier to remove.
3. Once cool enough to handle, peel away the loose skins. Remove the stems, seeds, and pith, then roughly chop the roasted peppers.
4. Mince the Texas Sweet & Hot Jalapeños and set them aside with the roasted peppers.
5. While the peppers are roasting, heat the olive oil in a large soup pot over medium-high heat. Add the onion and sweet potato and cook for 6–7 minutes, stirring occasionally, until the onion begins to brown and the sweet potato starts to soften.
6. Add the beans, fire-roasted tomatoes, broth, roasted peppers, and minced Texas Sweet & Hot Jalapeños. Stir in the Macho Beefy Steak Seasoning, cumin, coriander, oregano, and tomato paste.
7. Bring the chili just to a boil, then reduce the heat and simmer uncovered for 20–30 minutes, stirring occasionally, until the sweet potatoes are tender and the chili has thickened to your liking. If it becomes too thick, add a little additional broth.

Want It Hotter?

Add a very small amount of Scorpion Pepper Powder along with the seasonings, starting conservatively. You can always add more heat, but you can’t take it back out.

Want to Add Meat?

Brown 1 pound of ground beef or ground turkey in the pot before cooking the onion and sweet potato. Drain any excess fat, then continue with the recipe as written.