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1
Char the poblano peppers and 2 large jalapenos over an open flame on stovetop or under a hot broiler with oven door left slightly ajar for steam to escape.
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2
Place the charred peppers in a bowl and cover with plastic wrap until cool enough to handle.
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3
Peel the peppers and seed them.
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4
Chop and puree into coarse sauce in food processor.
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5
Meanwhile, heat 2 turns of the pan extra-virgin olive oil over medium-high heat in a chili pot.
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6
Add the meat and brown well.
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7
Add the onions, garlic, salt, pepper, cumin, coriander, paprika, and chile powder.
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8
Cook to soften onions a few minutes then stir in tomato paste.
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9
After 1 minute, add the beer and cook off another minute or two, stir in the stock and heat through.
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10
Stir the peppers into the chili and simmer a few minutes for the flavors to combine.
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11
Cool completely and store for make-ahead meal.
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12
To reheat the chili: Place in a covered pot over moderate heat until heated through, stirring occasionally.
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13
Meanwhile, thin the refried beans with a splash of water and heat in a small pan over medium heat.
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14
Turn on the broiler and place the rack in the middle of the oven.
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15
When the chili is hot, uncover and top with tortillas.
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16
Dot the tortillas with beans and cover the entire layer of tortillas with cheese, place under the broiler until lightly browned and cheese has melted.
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17
Thinly slice fresh Fresno pepper.
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18
Garnish Nacho Chili with sliced fresh Fresno pepper and drained pickled jalapeno peppers.
