5 smart points | 349 calories
I’ve been on the hunt for a good chili recipe lately and I think I’ve finally found one! Whenever I just attempt to “wing” a chili recipe it never comes out right. There’s something missing. Too spicy, not enough spice? Ya know. There’s plenty of spice in this chili with the poblano peppers and jalapeno peppers. The beer gives it an extra zing. The original recipe calls for Mexican beer and if you can’t find it use a regular plain ole beer. You can thank my brother for finding this recipe. He gave it to me this weekend and told me that it’s a good one.
Funny story, I tested the chili and it was really good before I went to take any pictures of it to post on this blog. The recipe said to let it simmer and it did simmer. Kind of a bit too long though and the pan ended up burning on the bottom. Was wondering what that funky taste to it was after. Bummer. 🙁
Make this chili and don’t be stupid and burn the bottom of the pot like I did. You will not be disappointed.
This recipe is from Cooking Light!
- Cooking spray
- 1½ pounds ground beef (93 % fat)
- 2 jalapeno peppers
- 1 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
- 1½ teaspoons ground cumin
- ¾ teaspoon kosher salt
- 2½ cups crushed tomatoes
- 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,
- Step 1
- 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.
- Step 2
- 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, crushed tomatoes, broth, beans, and tomatoes; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until slightly thickened. Ladle about 1½ cups chili into each of 8 bowls; top each serving with 1½ tablespoons cheese, 1 tablespoon sour cream, and 1½ teaspoons cilantro.
5 smart points per serving (does not include toppings)
Recipe adapted from myrecipes.com