Rating: 4 stars
17 Ratings
  • 5 star values: 4
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

Meaty, juicy, moderately spicy, very delicious.

Ann Taylor Pittman
Recipe by Cooking Light March 2012

Gallery

Credit:  Johnny Autry

Recipe Summary

hands-on:
34 mins
total:
1 hr 4 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

349 calories; fat 14.4g; saturated fat 5.9g; mono fat 5.1g; poly fat 1g; protein 25.6g; carbohydrates 44.9g; fiber 6.5g; cholesterol 71mg; iron 3.2mg; sodium 625mg; calcium 142mg.
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