Photo: Johnny Autry
Hands-on Time
34 Mins
Total Time
1 Hour 4 Mins
Serves 8

Meaty, juicy, moderately spicy, very delicious.

How to Make It

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, marinara, broth, beans, and tomatoes; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until slightly thickened. Ladle about 1 1/2 cups chili into each of 8 bowls; top each serving with 1 1/2 tablespoons cheese, 1 tablespoon sour cream, and 1 1/2 teaspoons cilantro.

Ratings & Reviews

Excellent Chil!

October 01, 2016
I made this for dinner, except I browned the hamburger first then threw everything in the rock pot on high for 3 1/2 hours! Perfect! We know left overs will be even better tomorrow! Zi used Newman's Own marinara sauce which was excellent and beef broth not chicken, and pale ale since I had no Mexican beer. The Pqblano chills we awesome. Not too spicy, just right! I will use pinto and kidney beans next time for variety.

Dish over Dinner Review

April 13, 2015
roze this and served it on a camping trip. Chili had a nice mellow heat throughout.

DavidLee2's Review

October 16, 2013

FreyFamily's Review

June 11, 2013

SummerSawyer's Review

March 17, 2013
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's Review

February 07, 2013
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.

Denise482's Review

January 09, 2013
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.

kidkopf's Review

July 30, 2012
We all liked this one. It had great flavor. I'm sure I will be making it again!

vickierigsby's Review

April 24, 2012
Wow we loved this recipe. We always eat it over sweet corn bread. Yum, leftovers make for great chili dogs.

hoboshm's Review

April 11, 2012
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.