Savoury Poblano Chili
This poblano chili is a great dish to serve if you want to level up your regular chili. Check out the delicious recipe here.
Equipment
6-quart Dutch oven
Wooden spoon or heat-resistant spatula
Sharp chef's knife
Cutting Board
Can opener
Ladle
Ingredients
- 1 pound ground sirloin - lean minced beef, about 450g
1 medium jalapeño pepper - finely chopped
1 medium yellow onion - chopped
1 large poblano pepper - chopped
4 cloves garlic - minced
2 tablespoons olive oil - 30ml- 1 can cooking spray - for initial browning
- 6 ounces light beer - 180ml
1 teaspoon chili powder - chilli powder in British English
½ teaspoon cumin - ground
½ teaspoon kosher salt - or 1/4 teaspoon fine table salt
1 ½ cups stewed tomatoes - 360ml, approximately one 14.5-ounce / 411g can
1 cup chicken stock - 240ml, low-sodium- 1 can kidney beans - 15-ounce, drained and rinsed, 425g can
- 1 can fire-roasted diced tomatoes - 14.5-ounce, undrained, 411g can
- ½ cup sharp cheddar cheese - shredded, for topping, 55g
2 tablespoons cilantro (coriander) - fresh ; chopped, for garnish; also known as coriander
½ cup Greek yogurt - plain ; for topping, 120g
Instructions
- Heat a 6-quart Dutch oven over medium-high heat and coat lightly with cooking spray. Add the ground sirloin and cook for 5-6 minutes, breaking it into small crumbles with a wooden spoon, until no pink remains and the edges are lightly browned. Transfer the beef to a plate lined with paper towel and drain any fat from the pot.1 pound ground sirloin, 1 can cooking spray
- Return the Dutch oven to medium heat and add the olive oil. Once the oil shimmers, add the jalapeño, poblano, onion, and garlic. Sauté for 8 minutes, stirring occasionally, until the onion is translucent and the peppers have softened.1 medium jalapeño pepper, 1 medium yellow onion, 1 large poblano pepper, 4 cloves garlic, 2 tablespoons olive oil
- Pour in the light beer and use a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pot. Continue cooking over medium heat for 10-12 minutes until the beer has reduced by roughly half and the liquid looks slightly syrupy.6 ounces light beer
- Add chili 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.1 pound ground sirloin, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon kosher salt, 1 1/2 cups stewed tomatoes, 1 cup chicken stock, 1 can kidney beans, 1 can fire-roasted diced tomatoes
- Ladle into bowls in generous 1½-cup portions. Top each serving with shredded cheddar cheese, a dollop of Greek yogurt, and a sprinkle of fresh cilantro.1/2 cup sharp cheddar cheese, 2 tablespoons cilantro (coriander), 1/2 cup Greek yogurt
Notes
Storage: Cool to room temperature within 2 hours, then refrigerate in an airtight container for up to 4 days. Flavour improves overnight.
Freezing: Portion into individual servings and freeze for up to 3 months. Thaw overnight in the fridge — never on the counter.
Make-Ahead: Cook the full recipe up to 2 days ahead. Reheat on the stovetop over medium-low, adding a splash of chicken stock if it has thickened.
Substitution: Replace the 6 ounces of light beer with an equal amount of low-sodium beef broth for an alcohol-free version. You'll lose some malty depth, but the fire-roasted tomatoes compensate.
Pro Tip: Don't rush the beer reduction — a full 10-12 minutes drives off the alcohol and concentrates the malty base. If the beer still smells boozy, keep reducing.
Nutrition
Serving: 1servingCalories: 570kcalCarbohydrates: 36gProtein: 37gFat: 30gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 92mgSodium: 1158mgPotassium: 1081mgFiber: 9gSugar: 11gVitamin A: 1073IUVitamin C: 50mgCalcium: 266mgIron: 6mg
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