My mom can tell you that I was not a bean-person as a child. In fact, she might even tell you that is an understatement. I was one picky eater. Picky as in no eggs, potatoes, beans, lentils, and their byproducts.
|oh welcome to the party!|
|sauteeing the onion, garlic, poblano and jalapeno|
|add the beer!|
Poblano Chili, adapted from Cooking Light
1 pound ground sirloin
1 jalapeno pepper, finely chopped
1 medium onion, chopped (about 1.5 cups)
1 large poblano pepper, chopped
4 garlic cloves
6 ounces light beer
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1 1/2 cups stewed tomatoes
1 cup low sodium chicken broth
1 can no salt added kidney beans, drained & rinsed
1 can diced fire-roasted tomatoes, undrained
chopped cilantro for garnish
greek yogurt (shhh! I told M it was sour cream and he didn’t notice!)
Heat a Dutch oven over medium high heat. Coat with cooking spray. Add beef and cook until browned. Stir to crumble. Remove beef and drain fat.
Add oil and swirl to coat the pan. Add jalapeno, poblano, onion and garlic. Saute about 10 minutes or until onion is tender. Add beer and scrape the bottom of the pan to get the tasty brown bits off the bottom. Cook 10-12 minutes until beer reduces by about half.
Add chili powder, cumin, salt and cook for 1 minutes, stirring frequently. Stir in beef, beans, broth, both cans of tomatoes and bring to a boil. Reduce heat and let simmer, uncovered, for 25-30 minutes until slightly thickened.
Serve in 1 1/2 cup portions, makes 4 servings. Top with cheese, greek yogurt and cilantro.