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Poblano-jalapeño chili

PoblanoJalapenoChili
Dinner tonight, November 24, 2015
Dinner tonight, October 22, 2013
Heartwarming , hot chili, great for cold winter days.
8 Servings

  • Cooking spray
  • 1 ½ lbs. ground sirloin
  • 2 jalapeno peppers
  • 1 tablespoon canola oil
  • 3 cups chopped onion (about 1 large)
  • 1 cup chopped seeded poblano chile (about 2 large)
  • 8 garlic cloves, minced
  • 1 12-ounce Mexican beer (such as Corona), 1 beer
  • 1 tablespoon chili powder
  • 1 ½ teaspoons ground cumin
  • ¾ teaspoon kosher salt
  • 2 ½ cups lower-sodium marinara sauce (such as McCutcheon's)
  • 1 cup fat-free, lower-sodium chicken broth
  • 2 (15-ounce) cans no-salt-added kidney beans, rinsed and drained
  • 1 (14.5-ounce) can diced fire-roasted tomatoes, undrained
  • 3 ounces sharp cheddar cheese, shredded (about 3/4 cup, packed)
  • ½ cup light sour cream
  • ¼ cup fresh cilantro leaves

1) Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef; cook 10 minutes or until browned, stirring to crumble. Remove beef from pan; drain. Wipe pan clean.

2)
Remove and discard seeds and membranes from 1 jalapeño; finely chop both jalapeños. Heat pan over medium-high heat. Add oil; swirl to coat. Add jalapeños, onion, poblano, and garlic; sauté 10 minutes or until onion is tender. Add beer; scrape pan to loosen browned bits. Cook 12 minutes or until half of liquid evaporates. Add chili powder, cumin, and salt; cook for 1 minute, stirring frequently. Stir in beef, marinara, broth, beans, and tomatoes; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until slightly thickened. Ladle about 1 1/2 cups chili into each of 8 bowls; top each serving with 1 1/2 tablespoons cheese, 1 tablespoon sour cream, and 1 1/2 teaspoons cilantro.

Nutritional notes:
Calories per servings 349

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