Ingredients

Ingredients:

  • 3 Tbsp canola oil
  • 1 medium sweet onion, small dice
  • 1 medium green bell pepper, small dice
  • 1 garlic clove, minced
  • 1 poblano pepper, small dice
  • 1 serrano pepper, small dice
  • 14.5-oz can diced fire-roasted garlic tomatoes
  • ¼ cup Chile Spice Blend
  • 8 oz can pinto beans, undrained
  • 8 oz can black beans, undrained
  • 8 oz dark red kidney beans
  • 16 oz chili beans
  • 2 lbs Smithfield® Fully Cooked Beef Barbacoa
  • 1 Roma tomato, medium dice
  • 2 oz parsley, chopped
  • ¼ cup bias-cut green onions, divided

  • Salt and pepper, to taste

Garnish:

  • 1 cup crumbled Cotija cheese
  • 1 cup crema
  • 1 bunch cilantro, chopped
  • 1 fresh jalapeño, thinly sliced
  • 1 pickled poblano pepper
  • 1 cup roasted corn

Details

Product:

Barbacoa

Meal Course:

Dinner

Dish Type:

Entrée

Preparation

  1. Heat large cast iron skillet or Dutch oven (5 qt) over medium to high heat. Once pan is hot, add canola oil.
  2. Layer onions, bell peppers and garlic, and cook over medium heat for 5-6 minutes or until peppers are tender and onions are translucent.
  3. Add poblano peppers, and cook for 1-2 minutes.
  4. Add serrano peppers, and cook for 1-2 minutes.
  5. Add diced fire-roasted garlic tomatoes and Chile Blend; allow to simmer for 3-5 minutes.
  6. Add all beans, barbacoa and diced Roma tomatoes and fresh aromatics (parsley and ½ the green onions).
  7. Allow chili to simmer for 45 minutes on low heat. Stir occasionally.
  8. Serve in shallow bowl or soup bowl and garnish with toppings.