Poblano-Jalapeño Chili

Ingredients

• 12 ounce beer (such as Corona)
• 14.5 ounce canned tomatoes diced undrained canned
• 1 tablespoon canola oil 
• 1 tablespoon chili powder 
• 0.3 cup cilantro leaves fresh
• 8  garlic clove minced
• 1.5 teaspoons ground cumin 
• 1.5 pounds ground sirloin 
• 2  jalapeno 
• 30 ounce kidney beans rinsed drained canned
• 0.8 teaspoon kosher salt 
• 1 cup beef broth fat-free
• 2.5 cups tomatoes (such as McCutcheon's)
• 3 cups onion chopped ( 1 large)
• 1 cup poblano pepper seeded chopped ( 2 large)
• 3 ounces sharp cheddar cheese shredded packed ()
• 0.5 cup cream light sour

Equipment

• bowl
• frying pan
• ladle
• dutch oven

Directions

1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray.
2. Add beef; cook 10 minutes or until browned, stirring to crumble.
3. Remove beef from pan; drain. Wipe pan clean.
4. Remove and discard seeds and membranes from 1 jalapeo; finely chop both jalapeos.
5. Heat pan over medium-high heat.
6. Add oil; swirl to coat.
7. Add jalapeos, onion, poblano, and garlic; saut 10 minutes or until onion is tender.
8. Add beer; scrape pan to loosen browned bits. Cook 12 minutes or until half of liquid evaporates.
9. 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.