1 Tbsp Hot Chili Powder
1 Tbsp Normal Chili Powder
1 Tsp cumin
1 Tsp pepper
1 Tbsp Salt
1 Tbsp Flour
2 sweet onions
1 stalk celery
1 roasted poblano pepper
1½ lbs ground beef
2 tsp minced garlic
1 can fire roasted tomatoes
1 can black beans w/liquid
1 can kidney beans w/liquid
1 can tomato sauce

1. Roast poblano pepper under broiler or over indoor grill until skin is blackened, rotating pepper to char all sides.  Place in a paper bag and close, or in a bowl covered with plastic wrap.
2. While the pepper is roasting, heat up 1 tbsp of oil in a rather large pot and dice up the onions and celery.  Add the vegetables to the pot and saute until the onions are translucent, then add the garlic and saute for a few more minutes.
3. peel the charred skin from the poblano pepper, slice in half and remove the rib and seeds.  finely chop the pepper and add to the pot and simmer for a few minutes.
4. Add the ground beef, stir to mix everything and cook until browned.
5. Add the spices and stir to incorporate.
6. Add the tomatoes, tomato sauce and beans, stir and bring to a boil, then reduce the heat to medium and simmer for 30-45 minutes.

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