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
Hands On: 34 Minutes
Total: 1 Hour, 4 Minutes
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. 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.
4. 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.
5. 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
This post is featured in our Cans Get You Cooking series!