Poblano-Jalapeno Chili

Oxmoor House

• 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 (such as McCutcheon's) 
• 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 (about 3/4 cup, packed) 
• 1/2 cup light sour cream 
• 1/4 cup fresh cilantro leaves

Preparation

1. 1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef; cook 10 minutes or until browned, stirring to crumble. Remove beef from pan; drain. Wipe pan clean.
2. 2. Remove and discard seeds and membranes from 1 jalapeño; finely chop both jalapeños. 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. Add beer; scrape pan to loosen browned bits. Cook 12 minutes or until half of liquid evaporates. 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.

Ann Taylor Pittman, Cooking Light
MARCH 2012