We're sorry, there seems to be an issue playing this video. Please refresh the page or try again in a moment.If you continue to have issues, please contact us here.
Char the poblano peppers and 2 large jalapenos over an open flame on stovetop or under a hot broiler with oven door left slightly ajar for 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 into coarse sauce in food processor.
Meanwhile, heat 2 turns of the pan extra-virgin olive oil over medium-high heat in a chili pot. Add the meat and brown well. Add the onions, garlic, salt, pepper, cumin, coriander, paprika, and chile powder. Cook to soften onions a few minutes then stir in tomato paste. After 1 minute, add the beer and cook off another minute or two, stir in the stock and heat through. Stir the peppers into the chili and simmer a few minutes for the flavors to combine. Cool completely and store for make-ahead meal.
To reheat the chili: Place in a covered pot over moderate 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 tortillas. Dot the tortillas with beans and cover the entire layer of tortillas with cheese, place under the broiler until lightly browned and cheese has melted. Thinly slice fresh Fresno pepper. Garnish Nacho Chili with sliced fresh Fresno pepper and drained pickled jalapeno peppers.
Tools You May Need
Recipe courtesy of Rachael Ray
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.