I made this hearty chili during our last, hopefully for a long… long while, thunder storm. I don’t know what it is about some foods and bad weather, but they go together no matter the temperature. At least for me chili is a year-round food – it’s all about what you pair it with and how you serve it!
There are a couple of things I love about this chili: 1) you use spaghetti sauce (a typically already sweetened tomato sauce) to balance out the spicy and meat of the dish; 2) It is heart – packed full of meat and beans, which are two of my favorite proteins; 3) bring on the heat! This chili has a kick to it, but it is a key part of the amazing flavors; and 4) It has a Mexican influence, which means some of my favorite flavors – like cilantro, poblano and cumin.
So get your spoons and your favorite cornbread recipe ready, because it’s time for chili in the South.
- Cooking spray
- 1 1/2 pounds ground sirloin
- 2 jalapeno peppers
- 1-2 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
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.
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.
The brightness of the cilantro, crunch of the radish, and creamy balance of sour cream and cheese make the perfect toppings for this flavor-packed dish. It makes amazing frito pie and as most good chili’s and meatloafs it matures and only become more flavorful with time! From the pages of A New Way to Cook Light, again… 🙂
Life is better with spice,