• Roast the poblanos. Using tongs, roast the poblano peppers over a gas flame until charred all over. Alternately, place the peppers on a baking sheet and broil under high heat until blistered. Transfer the peppers to a ziplock bag or heat-safe mixing bowl and cover with plastic wrap. Once the peppers are cool enough to handle, peel them, remove the seeds, and dice them.
• Brown the meat. In a large dutch oven, heat the oil over medium heat. Add the ground beef and use a wooden spoon to break it up as it cooks. Add in the onion, diced poblano, and jalapeno and cook for 2-3 minutes, until the onion is starting to soften. Add in the ancho chile powder, guajillo chile powder, paprika, brown sugar, cumin, garlic powder, onion powder, and cocoa powder and cook for another minute.
• Add the remaining ingredients. Stir in the diced tomatoes, mustard, worcestershire, hot sauce, beans, and broth and bring to a simmer. Stir in a heavy pinch of salt, lower the heat, cover, and simmer for 45 minutes. Then, uncover the chili and stir in the refried beans (if using), and simmer for another 10 minutes. Season to taste with salt and pepper and ladle into bowls. Top with your favorite chili toppings.

Slow Cooker Instructions

• To make this recipe in a slow cooker: Follow the instructions for roasting the poblanos. Brown the meat in a pot and then add the onions and poblanos. Add the meat, onion, and peppers to a slow cooker and add in all the remaining ingredients, except for the refried beans. Cook on low for 6-8 hours, or high for 3-4 hours. Add the refried beans and simmer for another 20 minutes.

Storage Instructions

• Any leftover chili can be stored in the fridge in an airtight container for 5 days. Chili can also be frozen for up to 3 months in a freezer-safe container or ziplock bag.