Beef Chili Recipe Using Three Types of Chilis

April 7, 2014 3 Comments

Beef Chili Recipe

Have You Discovered Blue Apron Yet?

On Saturday Fed Ex dropped off a couple of large boxes from Blue Apron, “a new concept in grocery delivery, built around incredible cooking experiences.” A friend of ours sent us their once-a-week subscription service because they were out of town and thought we would enjoy the service and we do.

Here’s a brief description of how it works but I’ll write a more detailed review after I’ve tried a few more of their meal selections. Basically, once a week, Blue Apron delivers “all the fresh ingredients you need to make 3 meals, in exactly the right proportions.”

You get to select the type of plan, meat, vegetarian, with or without fish and the number of people you want to feed. You also get to see ahead of time what the 3 meals are going to be and decide yeah or nay. In our first box, we decided to start with the 3 Chili Beef Chili recipe.

Blue Apron Box

Blue Apron Box Inside

Blue Apron Recipes

3-Chile Beef Chili with Red Kiney Beans & Pepper Jack Cheese

As you can imagine, this chili recipe uses three types of chilies – Poblano and Cubanelle, both mild and not too hot along with a Serrano pepper from Mexico that adds a “spicy, complex finish.”

In my opinion, go with the type of chilies that you enjoy most, are available in your local markets and yield the heat you and your family can handle. No use preparing a great chili that’s too hot for your kids to enjoy. There’s always hot sauce you can add to your own serving if needed.

This recipe is for 2 – 3 servings. We received two boxes to serve 4 – 6 servings depending on who’s eating so if you are looking to serve more, just double the recipe but add the chili spice blend and cilantro to taste.

3 Chili Beef Chili Recipe

3 Chili Beef Chili Recipe

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 2 - 3 servings

3 Chili Beef Chili Recipe


1 Cubanelle pepper

1 Poblano pepper

1 Serrano pepper

2 teaspoons olive oil, plus more for drizzling

salt & pepper, to taste

10 ounces ground beef

4 garlic cloves, minced

1 red onion, peeled and minced

2 teaspoons chili spice blend

1 15-ounce can crushed tomatoes

1 15-ounce can kidney beans, drain and rinced

1 lime

1 bunch cilantro, leaves removed, stems discarded and chopped just before adding to pot

1 avocado

2 ounces Pepper Jack cheese, grated

How To Prepare At Home

Getting Ready

Start by preheating your oven to 500°F and getting the rest of ingredients ready to work with. Wash and dry the vegetables. Mince the onion and garlic. Remove the cilantro leaves from the stems.

Remove enough of the peel from the lime to mince enough for 2 teaspoons of lime zest. Cut the remaining lime into quarters. Peel the avocado, remove the pit and cut up into dice size pieces. Add the juice from two of the lime wedges to keep the avocado from browning.

Roasting the Peppers

Coat the peppers with a little olive oil and place them on a sheet pan. Season with salt & pepper and place them into the preheated oven. Roast for about 7 to 9 minutes. When the skin looks browned and starting to blister, they are done and can be removed from the oven. They are hot so wait till they cool off to remove and discard the seeds and stems. Chop up the peppers and reserve.

Preparing the Chili

Heat a large saucepan or soup pot over medium-high heat. When hot, add 2 teaspoons of olive oil and then the ground beef. Season with salt and pepper, cook until the ground beef is browned. This will take just 2 or 3 minutes.

Reduce the head to medium heat and add the garlic and most of the onion but leave a little for garnish at the end. Cook for another 2 to 3 minutes until the onion softens and starts to become translucent.

Add the chili spice mix but only to taste. If you like it spicy, add all of it, but if not, go with less. You can always taste it while it is cooking and add more. Let the chili cook for another minute or two and be sure to keep stirring so nothing burns.

Add the crushed tomatoes, kidney beans, lime zest and reserved chopped peppers plus 1 1/4 cups of water. Stir and bring to a simmer. Cook for 10 - 12 minutes, stirring every once in a while so nothing sticks to the bottom and burns.

Now is a good time to taste and adjust seasonings with salt and pepper.

Remove the pot from the heat and add some of the chopped cilantro. Stir and taste to see if it needs more cilantro. Some people like cilantro more than others so adjust according to tastes.

Plate & Garnish

Serve the chili in bowls and garnish with the reserved avocado, grated Pepper Jack cheese, a little minced onion and remaining cilantro. Add a wedge of lemon to the plate and serve.



Last modified on Tue 10 September 2019 4:08 pm

Comments (3)

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  1. Wendell Smith says:

    Sorry, but I will have to pass on this recipe. I could not get past the kidney bean part. I lived in Texas long enough to learn there is no place in a good “bowl of red” for beans or crushed tomatoes.
    You might want to check out for championship recipes.


    • The Reluctant Gourmet says:

      That’s OK Wendell. I have a bunch of friends from Texas and they say the same thing as you do but I also have lot’s of friends from other states that don’t feel the same way and like beans in their chili. Each their own. I checked out your championship recipes and some of them looked good but many of them used ingredients I don’t typically use like chicken and beef stock in a cube. A little to salty for me but thanks for the source.

  2. I’ve lived in Texas for nearly my entire life and I really don’t care for the only meat type of chili. My family prefers vegetarian chili with at least 2 types of beans, lots of tomatoes and onions and you spice your own bowl with hot sauce! I guess that’s sacrilegious to most people around here…

    This recipe is very similar to one that I normally make, sans ground beef and with the addition of chili beans in sauce (I cheat a bit).


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