Roast Pepper Chili

Sooo good! And good for you :)
You will need:
1 pound ground sirloin
1 purple onion (chopped)
2 poblano peppers
1 red, yellow, & green pepper
2 tbsp freshly minced garlic
28 oz. can crushed tomatoes
14 oz. petite diced tomatoes
14 oz. black beans (drained but not rinsed)
14 oz. kidney beans (drained but not rinsed)
1 12 oz. beer
2 cups chicken stock
2 tbsp extra virgin olive oil
1.5 tbsp: garlic powder, onion flake, paprika, salt, black pepper
1 tbsp cumin, ancho-chili powder, cayenne pepper
2 packages chili seasoning

Wash and dry the peppers, put the onion in the freezer. Put the peppers on a preheated grill or grill pan,  high heat, cooking until the skin is slightly charred and looks wrinkled and pulls away from the meat of the pepper. Rotate the pepper to ensure even, all-around cooking. Make sure to cook the bottom and the top as well. Cooking time will vary depending on the size of the pepper.

When the peppers are nice and charred put them in a baking dish and cover with plastic wrap to cool. The plastic wrap allows condensation to form and the peppers stay moist. This allows to the skin to peel more easily.

Preheat a large stock pot or dutch oven to medium high heat. Add olive oil. Take the onion out of the freezer, chop, and add to the pot. Turn the heat to medium and cook until soft, about 5-7 minutes. Add sirloin. While the meat is cooking peel and seed peppers. Dice the peppers and add them to the onions and sirloin. Add all your spices and seasoning. Mix well. Add the beer and cook until almost completely evaporated. Add the beans, tomatoes, and stock. Stir to mix everything together and bring to a boil. Reduce to a simmer and cover. Let simmer for at least an hour.