I learned this poblano chili when I was in Spain. I find this more flavorful than when I’m using other chillies for this dish. This is an excellent dish to serve when you want something filling and hot for a meal. It’s got loads of healthy ingredients too, so you will love this.
Savoury Poblano Chili
- 1 pound ground beef (minced beef) - sirloin
- 1 medium jalapeno pepper - finely chopped
- 1 medium yellow onion - chopped
- 1 large poblano pepper - chopped
- 4 cloves garlic
- 6 ounces beer - light
- 1 teaspoon chili powder (chilli powder in British English)
- ½ teaspoon cumin
- ½ teaspoon Kosher salt
- 1 ½ cups tomatoes - stewed
- 1 cup chicken stock (chicken broth or chicken bouillon) - low-sodium
- 1 can fire-roasted tomatoes - undrained, diced
- 2 tablespoons olive oil
- ½ cup cheddar cheese
- 2 sprigs cilantro (coriander) - chopped, for garnish
- ½ cup Greek yogurt
- 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.
- Coat the pan with oil. Add jalapeno, poblano, onion and garlic. Saute for 8 minutes or until the onion is tender. Add beer and scrape the bottom of the pan to get the tasty brown bits off the bottom. Cook 10 to 12 minutes until beer reduces by about half.
- Add chilli powder, cumin, salt and cook for 1 minute, stirring frequently. Stir in beef, beans, broth, both cans of tomatoes and bring to a boil. Reduce heat and let simmer, uncovered, for 25 to 30 minutes until slightly thickened.
- Serve in 1 1/2 cup portions, makes 4 servings. Top with cheese, greek yogurt and cilantro.