Please note: all amounts given are approximate -- I don't actually measure much, here -- and should be considered a jumping-off point for your own tastes.
If you have an electric coil stovetop, the poblano can easily be roasted by turning an element on 'high' and placing the pepper straight on. Turn as soon as one side starts to smoke. If you have any other kind of stovetop: a cast iron skillet should be placed on the element, and the pepper roasted in it.
Place the peeled onion, peeled garlic, and roasted pepper in the bowl of your food processor with chopping blade. Pulse a few times until desired size.
In a large, deep cast iron skillet heat oil until it begins to smoke. Saute chopped veggies in hot oil until onion is translucent, and pepper is limp. Add meat, cook until browned. Drain meat. Season meat mixture with salt, pepper, chili powder and cumin. Transfer to slow cooker. (Note: In the absence of a slow cooker, cook it all in a 14 in cast iron Dutch oven. In fact, the chili is excellent cooked outdoors in a Dutch oven, over coals.)
To meat mixture, add beans, tomatoes and tomato sauce. Cook on 'high' for 20 minutes.
Stir. Taste. Add more seasonings, as desired. Reduce heat to simmer. Simmer as long as you like, it's basically done now, but time will only improve the flavor.
Serve with grated sharp cheddar, chopped scallions, or sour cream. Wonderful with cornbread, and iced Dr. Pepper. If you see someone eating this with crackers, and red wine -- know that that person is a Yankee. Serve him/her an extra bowl of chili with your pretty smile – he got here as fast as he could.