1teaspoonchili powder (chilli powder in British English)
½teaspooncumin
½teaspoonKosher salt
1 ½cupstomatoes - stewed
1cupchicken stock (chicken broth or chicken bouillon) - low-sodium
1canbeans - drained and rinsed
1canfire-roasted tomatoes - undrained, diced
2tablespoonsolive oil
½cupcheddar cheese
2sprigscilantro (coriander) - chopped, for garnish
½cupGreek yogurt
Instructions
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.