Poblano-Jalapeño Chili

  • jessc4343 Posted: 02/22/12
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    I've been talking about making chili for weeks ... no, months now and this was worth the wait. Very simple, fairly inexpensive and quite delicious! I didn't sway any from the ingredient list of the recipe (save for brand names) and don't know that I'll do so the next time I make it, either! Try it, you'll like it!

  • Fuller1803 Posted: 01/25/13
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    Very good

  • hilty1 Posted: 03/24/12
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    Good not great and a bit time consuming for what you get. Needs actually more spice than all those peppers. Likely wil not make again

  • joyinjuly Posted: 03/08/12
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    Something's missing.

  • hoboshm Posted: 04/11/12
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    Really tasty! Hubby and I liked the level of heat because we could still taste the other ingredients. Subbed pinto beans for kidney beans and used only one jalapeno. Couldn't find McCutcheon's marinara, so used Cucina Antica from Whole Foods. It did take some time to make, but smelled delicious throughout preparation. Will definitely make again.

  • vickierigsby Posted: 04/24/12
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    Wow we loved this recipe. We always eat it over sweet corn bread. Yum, leftovers make for great chili dogs.

  • lollypaul Posted: 03/10/12
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    Thought this was a good recipe. There does seem to be a little something that could be added--red pepper flakes, more chili powder, onion and/or garlic powder, I'm not sure. I will make again but make it a little hotter, as we like spicy. I had a little over a lb of ground beef 96/4, and added about 8 oz. of ground turkey breast with it. It might benefit making it into a slow cooker recipe.

  • Denise482 Posted: 01/09/13
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    This is my go-to chili recipe now. I always make it with ground elk meat since I have it in the freezer, and I think it would be good with venison too. I also like to use half black beans instead of all red.

  • EMatthews Posted: 03/11/12
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    This was OK. It may have been the marinara sauce I used, but the recipe needed a lot of spice tweaking to get the flavor right. (I could not find McCutcheon's anywhere, not even Whole Foods, which was cited in the marinara sauce article). I probably will not make this again.

  • SummerSawyer Posted: 03/17/13
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    Very good and easy to make. I didn't use poblanos since my husband doesn't like them; I used green peppers instead and I also thinned it out a little with more beef stock and pumped up the spices.

  • Belanos Posted: 02/07/13
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    I was intrigued by the idea of using a marinara sauce for chili. It was good and not difficult to make, and I think it improved after the leftovers sat in the refrigerator for a couple of days. The brand of marinara sauce with the least sodium that I could find was Dell'Amore. I doubled the chli powder and cumin, and added a tablespoon of cocoa powder. I skipped the cheese and cilantro, and instead of sour cream, topped it with a squeeze of lime juice and some nonfat Greek yogurt. One problem I found is that, although the recipe indicates there are eight 1.5-cup servings, I only got five 1.5-cup servings.

  • kidkopf Posted: 07/30/12
    Worthy of a Special Occasion

    We all liked this one. It had great flavor. I'm sure I will be making it again!

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