What's for Dinner: Poblano-Jalapeno Chili


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Poblano-Jalapeno Chili

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It's not yet officially cold enough to turn on the heat, but the nights are definitely getting cooler. That means pulling out the sweaters and warming our bellies with a good bowl of chili. This recipe from the editors of Cooking Light is only moderately spicy but still quite delicious. I substituted pumpkin beer because that's what I drink this time of year, and used only 1 can of beans so there'd be less for my daughters to pick out. For extra crunch, top with thinly sliced radishes. Serve with hot buttered corn bread.

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

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. (I used 1/2 tablespoon olive oil.) Add beef; cook 10 minutes or until browned, stirring to crumble. Remove beef from pan; drain. Wipe pan clean with paper towels.

Remove and discard seeds and membranes from 1 jalapeno; finely chop both jalapenos. Heat pan over medium-high heat. Add oil; swirl to coat. Add jalapenos, onion, poblanos and garlic; saute 10 minutes or until onion is tender. Add beer, scraping pan to loosen browned bits; cook 12 minutes or until about half of the liquid evaporates. Add chili powder, cumin and salt; cook 1 minute, stirring frequently. Stir in beef, marinara, broth, beans and tomatoes; bring to a boil.

Reduce heat; simmer, uncovered, 30 minutes or until slightly thick. Ladle about 11/2 cups chili into each of 8 bowls; top each with 11/2 tablespoons cheese, 1 tablespoon sour cream and 11/2 teaspoons cilantro.

Serves 8.

-- "The New Way to Cook Light" by the Editors of Cooking Light (Oxmoor House, Oct. 16, 2012, $34.95)

food - recipes - whatsfordinner

Gretchen McKay: gmckay@post-gazette.com, 412-263-1419 or on Twitter @gtmckay. First Published October 3, 2012 4:00 AM


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