Chili-Stuffed Jalapeño Poppers
These chili-stuffed jalapeño poppers are a game day must! Spicy jalapeños packed with flavourful beef chili, wrapped in warm or charred tortillas (if you are feeling extra), and topped with cheese and cilantro. The ultimate comfort food, packed with spicy, bold flavours. Your friends will definitely be asking for more!
Equipment
- 1-2 Jalapeño Popper Tray(s)
Ingredients
- 16-32 jalapeños the chili makes enough for 32 peppers. We made 16 and enjoyed the remaining chili on its own.
For the Chili
- 1 tablespoon olive oil
- ½ pound ground beef
- ⅓ cup onion chopped (approximately ½ medium onion)
- 2 cloves garlic minced
- ½ tablespoon chili powder
- 2 teaspoon Aleppo pepper
- 1 teaspoon cayenne
- ½ teaspoon salt
- ½ teaspoon pepper
- ⅓ cup tomato paste
- ½ tablespoon Worcestershire
- ¾ cup beef broth
- 15 ounces fire roasted diced tomatoes with juice
- 1 cup kidney beans no salt added drained and rinsed
For Serving
- 2 cups shredded cheddar cheese
- 16-32 street taco sized tortillas
- Chopped cilantro
- Sour cream optional
Instructions
For the Chili
- Heat oil in a pan over medium heat and add in ground beef and onion, cook until meat is almost cooked through and the onion is soft.
- Add the garlic, Aleppo pepper, cayenne, salt & pepper and cook for 1 -2 minutes more.
- Add tomato paste, Worcestershire sauce, beef broth, diced tomatoes (with juice) and the rinsed beans.
- Bring to a low boil, then reduce heat, and simmer uncovered for 20 minutes. Stirring occasionally.
Prepare the Poppers
- While the chili simmers, preheat your oven to 350°F
- Cut the tops from the jalapeños off and set them aside, they will be placed back on after they are stuffed. Core each jalapeño to remove the seeds and membranes, leaving them whole to be stuffed.
- Once the chili is ready, use a small spoon to fill each jalapeño with the chili mixture. Place into popper tray.
- Top each jalapeño with shredded cheddar cheese and place the jalapeño top back on.
- Place the popper tray on sheet pan and bake in the oven for 25-35 minutes, or until the cheese is melted and the jalapeños are softened to your liking.
Serve & Enjoy
- If you are using the tortillas, wrap each stuffed jalapeño with a warmed or charred tortilla optional, (secure with toothpicks if needed) and place them upright in the popper rack.
- Sprinkle with chopped cilantro and serve hot with sour cream if desired.
Rate this Recipe
- If you make this, please leave a review letting us know how it was! Each review helps so much! Thank you!
Video
Notes
Choose Your Jalapeños Wisely: Look for medium to large jalapeños with straight sides. They’ll be easier to stuff and won’t tip over as easily.
Use a Jalapeño Popper Tray: Invest in a tray designed for grilling or baking poppers. Make sure the holes are large enough to support the jalapeños upright, but not so big that they fall through. Our homegrown jalapeños were a bit large for this tray, ideally the holes should have been larger so they wouldn't be tippy!
Prep the Peppers: Slice the tops off and use a small spoon or corer to remove the seeds and membranes, leaving the pepper intact to hold the chili filling.
Tried this recipe?Let us know how it was!