POBLANO BEEF CHILI

The days may still be somewhat warm, but the cooler nights justify chili and soup and all things beautifully autumn. Though this chili is on the fire side of taste, you can tone it down by using only one poblano and/or half the jalapenos. Easy and yum!

Poblano Beef Chili

1 lb ground beef

1 tbsp olive oil

1-1/2 cup diced red onion

2 medium-sized poblano peppers, seeded and chopped

1 yellow bell pepper, seeded and chopped

3 tbsp diced jalapenos

1-12 oz bottle beer (I used non-alcoholic O’Doul’s)

1 tbsp chili powder

1-1/2 tsp ground cumin

1 tsp sea salt

2-1/2 cups marinara sauce (I used Bertolli brand)

1-1/2 cups chicken broth

2-15 oz cans kidney beans, rinsed and drained

1-15 oz can diced fire-roasted tomatoes, undrained

Optional toppings: shredded sharp cheddar cheese, sour cream, cilantro, parsley

1) To large soup pot over medium-high heat, add ground beef and cook 5-6 minutes, stirring often, until browned; remove from heat, drain, and set aside

2) Return pot to cooktop, add olive oil, and heat over medium-high; add onion, poblano pepper, bell pepper, and jalapenos; cook 10 minutes, stirring often

3) Add beer, chili powder, cumin, and salt and cook 10 minutes

4) Stir in beef, marinara sauce, chicken broth, kidney beans, and tomatoes and bring to a boil; reduce heat to low and cook, uncovered, 30 minutes; remove from heat and ladle chili into bowls; serve with or without optional toppings (but I highly recommend them–so lovely and tasty)

Servings: 6-8 (depending on appetite)

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PORK AND PLUM SAUCE STIR FRY

This Pork and Plum Sauce Stir Fry is easy and tasty. The only negative for my guys: chopsticks. They know how to use those lovely little pinchers–well, close enough–but chopsticks do limit one’s ability to quickly devour a tasty meal–a plus in my opinion since it always takes far longer to make than to eat 🙂

Pork and Plum Sauce Stir Fry

2 tbsp olive oil

1 tsp sesame oil (optional, but it adds a nice, snappy flavor)

1-1/2 pounds pork tenderloin, sliced thin into bite-sized pieces

1 orange bell pepper, chopped

4 green onions, sliced thin

1-8 oz can bean sprouts

6 oz whole wheat thin spaghetti, prepared al dente according to package directions

3/4 cup plum sauce

3 tbsp sherry cooking wine

sea salt

ground black pepper

2 tbsp chopped fresh cilantro

1) To large wok (or deep skillet), add olive oil and sesame oil and heat over medium-high; add pork and cook, stirring often, 4-5 minutes until lightly browned on both sides and no longer pink

2) Add bell pepper and cook, stirring often, 3 minutes; add green onions, bean sprouts, and pre-cooked spaghetti and cook, stirring often, 3 minutes

3) Stir in plum sauce and cooking wine, season with salt and pepper to taste, and cook 3 minutes; remove from heat, sprinkle with cilantro, and serve–see, easy!

Servings: 4