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!)

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.

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! :)