Ingredients

· 2 tablespoons olive oil

· 2 cups chopped yellow onion

· 1 cup chopped poblano chile

· 8 garlic cloves, minced

· 1 kg lean ground chuck

· 1 can tomato paste

· ½ cup ancho chile powder

· 2 tablespoons ground cumin

· Salt and pepper to taste

· 1 teaspoon thyme leaves

· 1 teaspoon oregano

· 2 cans red kidney beans, rinsed

· 1 can black beans, rinsed

· 1 can crushed tomatoes

· 2 cups chicken broth

Method

Heat oil in a Dutch oven over medium-high. Add onion, poblano chile, and garlic and cook until tender. Add ground chuck and cook, stirring, until beef crumbles and is no longer pink, for 10 minutes. Drain the beef mixture and return to oven over medium-high. Add tomato paste, ancho chile powder, cumin, salt, pepper, thyme, and oregano and cook for two minutes. Increase heat to high. Stir in beans, tomatoes, chicken broth and bring to boil. Reduce heat to medium-low and simmer, until heated through, about 30 minutes. Serve with shredded cheddar cheese, sliced jalapeño chiles and sour cream.