Poblano-Jalapeño Chili

Name: Poblano-Jalapeño Chili
Prep time: 1 h 4 min
Cook time: 1 h 4 min
Total time: 1 h 4 min
Yield: 8
Cuisine: American
Ingredients: 340 grams Mexican beer (such as Corona); 411 grams diced fire-roasted tomatoes, undrained; 1 Tbsp canola oil; 1 Tbsp chili powder; 59 milliliters fresh cilantro leaves; 8 garlic cloves, minced; 2 teaspoons ground cumin; 680 grams ground sirloin; 2 jalapeno peppers; 850 grams no-salt-added kidney beans, rinsed and drained; 1 teaspoons kosher salt; 237 milliliters fat-free, lower-sodium chicken broth; 591 milliliters lower-sodium marinara sauce (such as McCutcheons); 710 milliliters chopped onion (about 1 large); 237 milliliters chopped seeded poblano chile (about 2 large); 85 grams sharp cheddar cheese, shredded (about 3/4 cup, packed); 118 milliliters light sour cream

Poblano-Jalapeño Chili might be just the main course you are searching for. This recipe serves 8. Watching your figure? This gluten free recipe has 514 calories, 35g of protein, and 22g of fat per serving. It can be enjoyed any time, but it is especially good for The Super Bowl. A mixture of no-salt-added kidney beans, kosher salt, canolan oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes roughly 1 hour and 4 minutes.

Instructions

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray.

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Cooking Spray

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Dutch Oven

Frying Pan

Add beef; cook 10 minutes or until browned, stirring to crumble.

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Beef

Remove beef from pan; drain. Wipe pan clean.

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Beef

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Frying Pan

Remove and discard seeds and membranes from 1 jalapeo; finely chop both jalapeos.

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Seeds

Heat pan over medium-high heat.

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Frying Pan

Add oil; swirl to coat.

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Cooking Oil

Add jalapeos, onion, poblano, and garlic; saut 10 minutes or until onion is tender.

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Poblano Pepper

Garlic

Onion

Add beer; scrape pan to loosen browned bits. Cook 12 minutes or until half of liquid evaporates.

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Beer

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Frying Pan

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.

Ingredients you will need

Chili Powder

Sour Cream

Cilantro

Tomato

Cheese

Beans

Broth

Chili Pepper

Cumin

Beef

Salt

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Bowl

Ladle

Equipment

Ingredients

Servings:

340grams

Mexican beer (such as Corona)411grams

diced fire-roasted tomatoes, undrained 1Tbsp

canola oil 1Tbsp

chili powder 59milliliters

fresh cilantro leaves 8

garlic cloves, minced 2teaspoons

ground cumin 680grams

ground sirloin 2

jalapeno peppers 850grams

no-salt-added kidney beans, rinsed and drained 1teaspoons

kosher salt 237milliliters

fat-free, lower-sodium chicken broth 591milliliters

lower-sodium marinara sauce (such as McCutcheon's)710milliliters

chopped onion (about 1 large)237milliliters

chopped seeded poblano chile (about 2 large)85grams

sharp cheddar cheese, shredded (about 3/4 cup, packed)118milliliters

light sour cream

Recommended wine: Cava, Grenache, Shiraz

Chili on the menu? Try pairing with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Juve Y Camps Reserva de la Familia 40th Anniversary Cuvee Cava with a 4.6 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.