- 4 poblano peppers
- 2 large jalapeño peppers
- 2 tablespoons extra virgin olive oil (EVOO)
- 2 pounds ground sirloin
- 1 large onion, finely chopped
- 4 cloves garlic, finely chopped
- Salt and freshly cracked black pepper
- 1 tablespoon cumin (a palmful)
- 1 tablespoon coriander (a palmful)
- 1 tablespoon smoked sweet paprika
- 2 tablespoons chili powder, such as Gebhardt's brand
- 1/4 cup tomato paste
- 1 bottle beer (12 ounces), such as Negra Modelo
- 2 cups beef stock
- 1 can vegetarian spicy refried beans (16 ounces)
- 1 bag good quality corn tortilla chips, such as Xochitl brand
- 2 cups shredded soft Mexican melting cheese or Monterey Jack or yellow cheddar cheese or a combo of any of the above
- 1 Fresno red chili pepper
- 1 small can or jar pickled jalapeños, drained
Char the poblano and large jalapeño peppers over an open flame on the stovetop or under a hot broiler with oven door left slightly ajar to allow the steam to escape. Place the charred peppers in a bowl and cover with plastic wrap until cool enough to handle. Peel the peppers and seed them. Chop and puree the peppers into a coarse sauce in a food processor.
Meanwhile, heat 2 tablespoons EVOO, two turns of the pan, over medium-high heat in a chili pot. Add the meat and brown well. Add the onion, garlic, salt, pepper, cumin, coriander, paprika and chili powder. Cook to soften the onions for a few minutes, then stir in the tomato paste. After 1 minute, add the beer and cook off for another minute or two; stir in the stock and heat through. Stir the peppers into the chili and simmer for a few minutes to allow the flavors to combine. Cool completely and store for make-ahead meal.
To reheat the chili: Place in a covered pot over medium heat until heated through, stirring occasionally. Meanwhile, thin the refried beans with a splash of water and heat in a small pan over medium heat. Turn on the broiler and place the rack in the middle of the oven. When the chili is hot, uncover and top with tortilla chips. Dot the tortilla chips with the beans and cover the entire layer of chips with cheese. Place the chili under the broiler until lightly browned and cheese has melted. Thinly slice the fresh Fresno pepper.
Garnish the chili with the sliced Fresno pepper and the drained pickled jalapeños.