1-First Step: Prepare all ingredients by charring the 1 medium poblano pepper under the oven broiler for about 3-5 minutes per side until the skin is black and blistered. After cooling, chop it, including seeds, or remove the skin and seeds if you prefer less heat.

2-Second Step: Heat 2 tablespoons extra virgin olive oil in a Dutch oven or large stockpot over medium-high heat. Add 1 medium yellow onion (diced) and 1 red bell pepper (seeded and diced), and sauté for 3-5 minutes until softened. Then, add 3 cloves garlic (minced) and cook for about one minute until fragrant.

3-Third Step: Add 1 lb ground beef (or substitute) and cook until almost done, about 3-5 minutes. Season with salt, cracked black pepper, 1-2 tablespoons chili powder, 2 teaspoons cumin, 2 teaspoons paprika, 1 teaspoon garlic powder, ½ teaspoon chipotle pepper powder, and ¼ teaspoon ground mustard if using. Stir to combine everything well.

4-Fourth Step: Add 2 tablespoons tomato paste and cook while stirring for 2-3 minutes. Then, mix in 28 oz can crushed tomatoes, 14.5 oz can diced fire roasted tomatoes with liquid, the chopped poblano pepper, 1-2 tablespoons brown sugar, 1 teaspoon espresso powder, and 1 tablespoon balsamic vinegar. If using, add ½ to 1 cup vegetable or beef broth for your desired consistency. Reduce heat and simmer uncovered for 15-20 minutes, stirring occasionally, and adjust salt and pepper to taste.

5-Fifth Step: Add 15 oz can dark red kidney beans (drained and rinsed) and 15 oz can pinto beans (drained and rinsed), then combine. Continue simmering for 10-15 more minutes to let the flavors meld.

6-Sixth Step: Serve immediately with toppings like shredded cheddar cheese, chopped jalapenos, and sliced green onions. For the best results, pair it with rice or cornbread to round out the meal.