Grobe Recipes

Vault-Tec Meaty Chili

• 1 whole fresh poblano pepper, seeds and stem removed
• 1 large yellow bell pepper, halved and seeded
• 1 large red bell pepper, halved and seeded
• 1 medium yellow onion, quartered
• Olive oil for brushing
• 2 tbsp canola oil
• 1 ib ground beef
• 1 lb ground lamb
• 2 tsp kosher salt, plus some for seasoning
• 1 tsp black pepper, plus some for seasoning
• 2-1/2 tbsp ground cumin
• 3 tbsp chili powder
• 1 tbsp brown sugar
• 2 tbsp ground coffee
• 1 tbsp ground fenugreek
• 2 tbsp Worcestershire sauce
• 4 cloves garlic, minced
• 1 jalapeno, diced
• One 15.5 ounce can red kidney beans
• One 28-ounce can diced tomatoes
• 3 bay leaves

1. Preheat the oven to 450F. Place the poblano pepper, bell peppers, and onion on a baking sheet. Brush with olive oil and season with kosher salt and pepper. Bake for 30 to 40 minutes until the peppers have softened and start to blacken. Remove from the oven and wrap in foil. Let rest for 30 minutes or until cool enough to work with. Remove the blackened pepper skin. Dice everything and set aside.
2. Heat the canola oil in a large, deep pot over medium heat. Add the beef and lamb and cook until browned. Add the kosher salt, pepper, cumin, chili powder, brown sugar, ground coffee, fenugreek, and Worcestershire sauce, then mix until well combined. Add the garlic, jalapeno, and roasted vegetables. Stir in the kidney beans and diced tomatoes. Finally, add the bay leaves, cover, and reduce heat to low.
3. Simmer for 4 to 6 hours. The longer it cooks, the more the flavors will infuse. Remove the bay leaves before serving.

I used a 4-quart Dutch oven for consistent heat and to retain mositure.

You can substitute ground turkey for the beef.

As written, the recipe is somewhat mild (depending on the chili powder used and spiciness of the jalapeno). You can spice it up by adding cayenne pepper and replacing the jalapeno with a hotter pepper.