Poblano Jalapeño chili

By jennyburkholder

Ingredients

• 2 lbs ground sirloin or turkey
• 2 jalapeño peppers
• 1 Tbl canola oil
• 3 cups chopped onion (abt 1 large)
• 1 cup chopped poblano (abt 2 large)
• 8 cloves garlic, minced
• 1 12oz Mexican beer (Negro Modelo)
• 1 Tbl chili powder (or to taste; I also add Ancho Chili powder)
• 1 1/2 tsp ground cumin
• 3/4 tsp kosher salt
• 2 8oz cans of tomato sauce
• 1 15 oz cans no salt kidney beans, rinsed & drained
• 2 14.5 oz can fire roasted diced tomatoes, undrained
• 3 oz shredded sharp cheddar, bat 3/4 cup packed
• 1/2 cup light sour cream
• 1/4 cup cilantro

Preparation

Step 1

Heat a Dutch oven over medium high heat. Coat with cooking spray. Crumble and brown beef, drain and wipe pan clean.

Add canola oil and sautee jalapeños, onion, poblanos and garlic until onions are tender; about 10 minutes. Add beer to deglaze and cook 12 minutes or ub
Ntil half the liquid evaporates. Add beef back in along with remaining ingredients except for the chesse, sour cream and. Cilantro. Reduce heat and simmer for 30 minutes.