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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