Friday, March 9, 2012

poblano jalapeno chili

i loved the flavors of this chili.
it wasn't too spicy, but had the deep rich flavors of
poblano & jalepeno peppers & lots of garlic.
mmmm :)

honestly my fave chili recipe i've ever made!

(couresty of cooking light!)

cooking spray
1 1/2 pounds 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 tablespoon chili powder
1 1/2 teaspoons ground cumin
3/4 teaspoon kosher salt
2 1/2 cups lower-sodium marinara sauce
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
1/2 cup light sour cream

1. heat a large pot oven over medium-high heat, coated 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.

3. 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.

(my poblanos)

(yes, 8 cloves of garlic!)


4. add beer; scrape pan to loosen browned bits.
cook 12 minutes or until half of liquid evaporates.

5. add chili powder, cumin, and salt; cook for 1 minute, stirring frequently.

6. stir in beef, marinara, broth, beans, and tomatoes; bring to a boil.
reduce heat; simmer, uncovered, for 30 minutes or until slightly thickened.

7. serve topped with cheese & sour cream.

 happy friday! :)

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