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!)
ingredients
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!)
ingredients
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
directions
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.
add jalapeños, onion, poblano, and garlic;
sauté 10 minutes or until onion is tender.
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.
happy friday! :)
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