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House O' Fun Chili #1

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“Based on the Chili Con Carne recipe in "Cooking Light", modified to become a tasty composition of smokey, spicy, heavenly ambrosia.”
2hrs 30mins
10 cups

Ingredients Nutrition


  1. Preheat broiler.
  2. Put poblanos on a foil-lined baking sheet; broil 6 minutes one side (or until charred), turn over and broil 4 minutes other side (or until charred). Place poblanos in a zip-top plasic bag; seal. Let stand 15 minutes. Peel and cut chilis into 1-inch pieces. While poblanos are in the bag you have a handy place (foil lined cookie sheet) to work with on the next steps.
  3. Cook enough bacon in chili pot to create 2 tablespoons bacon drippings. Remove bacon and drain drippings from pot, reserving 2 tablespoons of drippings.
  4. Heavily sprinkle beef cubes with salt and pepper; dredge in flour.
  5. Heat 1 tablespoon reserved bacon drippings, add half beef to pan; saute for 5 minutes, turning to brown all sides. Remove meat from pan. Repeat this step with remaining 1 tablespoon bacon drippings and meat.
  6. Reduce heat to medium. Add onion to pan; cook 12 minutes, stirring occasionally. Add garlic; cook 3 minutes, stirring frequently. Return beef to pot.
  7. Add roughly torn whole peeled tomatoes and juice from can to pot. Stir in tomato, oregano, cumin, and chili powder; bring to a simmer. Cover and cook 1 hour, stirring occasionally.
  8. Stir in poblanos, simmer for 45 minutes or until beef is tender, stirring occasionally.
  9. Stir in chipotles, adobo sauce, and cilantro. Sprinkle with cheese. Serve.

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