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“I've been playing with this recipe for a couple years. Chunky meat, not too spicy or hot.”
10hrs 45mins

Ingredients Nutrition


  1. Set oven to broil at 500 degrees.
  2. Roast poblano pepper in oven, turn often until the pepper is charred black.
  3. Remove pepper from oven and place in brown paper bag to sweat.
  4. Turn crockpot on low.
  5. Put first 16 ingredients in crock pot and mix well.
  6. Heat some olive oil in a large skillet at medium heat.
  7. Sauté garlic, onions, and green bell pepper for 4-5 minutes.
  8. Add sautéed vegetables to the crock pot.
  9. Remove poblano chili from brown paper bag, remove the charred skin, chop, and add to the crock pot.
  10. Dredge the beef in flour and brown in skillet. Add more oil if necessary.
  11. Add meat to the crock pot.
  12. Brown the Italian sausage. Add sausage to the crock pot.
  13. Cook 8-10 hours.
  14. Let the crockpot cool and place in the refrigerator over night.
  15. 2 hours before serving, remove the crockpot from the refrigerator, turn crockpot on low, and heat the chili until hot.

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