Name: Bold Cal-Mex Fusion Chili with Charred Chiles & Avocado Crema
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 lb ground beef (80/20); 1 large yellow onion, diced; 3 cloves garlic, minced; 1 poblano pepper; 1 jalapeño pepper; 1 tbsp vegetable oil; 1 tbsp chili powder; 2 tsp smoked paprika; 1 tsp ground cumin; 1/2 tsp dried oregano; 1/2 tsp ground coriander; 1 (15 oz) can fire-roasted diced tomatoes; 1 (15 oz) can black beans, drained and rinsed; 1 (15 oz) can kidney beans, drained and rinsed; 1 cup beef broth; 1 tbsp tomato paste; 1 tsp kosher salt, plus more to taste; 1/2 tsp black pepper; 1 ripe avocado; 1/2 cup sour cream; 1 lime, zested and juiced; 1/4 cup chopped fresh cilantro, plus more for garnish; 2 oz shredded sharp cheddar cheese; 1/2 small red onion, finely diced (for garnish); Tortilla chips (optional, for serving)

Bold Cal-Mex Fusion Chili with Charred Chiles & Avocado Crema

FrozenPretzel0963

This Cal-Mex inspired chili is a celebration of bold flavors and vibrant textures, perfect for a Minnesota evening with a hint of smoke in the air. Charred poblano and jalapeño lend smoky depth, while a rich blend of spices and fire-roasted tomatoes create a hearty base. Topped with a zesty avocado crema, sharp cheddar, and crunchy red onion, this chili is both comforting and festive, blending American heartiness with Mexican flair. Serve with tortilla chips for an irresistible, scoopable dinner that’s perfect for sharing.

Ingredients

Instructions

Char the poblano and jalapeño peppers directly over a gas flame or under a broiler, turning until blackened all over, 6-8 minutes. Place in a bowl and cover with plastic wrap for 5 minutes. Peel, seed, and dice the peppers.
In a large Dutch oven or heavy-bottomed pot, heat vegetable oil over medium-high. Add ground beef and cook, breaking up, until browned and crispy in spots, 6-8 minutes. Remove with slotted spoon and set aside.
Lower heat to medium. Add diced yellow onion and cook until softened and golden, 4-5 minutes. Stir in garlic and cook until fragrant, 1 minute.
Add tomato paste, chili powder, smoked paprika, cumin, oregano, and coriander. Toast spices and paste for 1-2 minutes until aromatic.
Return beef to pot. Add charred and diced peppers, fire-roasted tomatoes, both beans, and beef broth. Bring to a boil, then reduce to a simmer. Cook uncovered for 25-30 minutes, stirring occasionally, until thickened. Season with salt and pepper.
Meanwhile, mash avocado in a bowl with sour cream, lime zest, lime juice, and chopped cilantro. Season with a pinch of salt for a bright, creamy crema.
Taste chili and adjust seasoning as needed. Ladle into bowls. Swirl avocado crema on top, sprinkle with shredded cheddar, diced red onion, extra cilantro, and serve with tortilla chips if desired.