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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POBLANO-KIELBASA-CORN CREPES

I don’t believe there’s any filling that doesn’t taste better in a crepe, whether it’s of the sweet variety or the savory. Though my guys are far more accustomed to fruit-filled crepes, they thoroughly enjoyed the poblano, kielbasa, corn, and red onion in these. Definitely a make-it-again recipe.

Poblano Corn Kielbasa Crepes

4 Poblano chiles

3 eggs

2/3 cup flour

1 cup milk

2 tbsp melted butter, plus a little extra for cooking crepes

1 tbsp olive oil

8 oz Polska Kielbasa sausage, chopped

1 medium-sized red onion, chopped

1-1/2 cups corn (I used shoepeg white corn)

1 cup Monterey Jack cheese

1) Preheat oven to 425 degrees

2) Place Poblano chiles on baking pan and roast 20 minutes until blistered

3) Meanwhile, to blender add eggs, flour, milk, and butter; blend 30-60 seconds until batter is smooth

4) Heat large skillet over medium; lightly brush skillet with butter; pour enough batter in pan to make 5″ diameter crepes; when crepes set and little bubbles form on surface, flip and immediately transfer to plate (you should end up with 14-16 crepes, though you can make larger ones if you prefer); set aside

5) Peel and seed roasted poblanos; slice into bite-sized strips

6) In large skillet over medium-high, heat olive oil; add kielbasa sausage and red onion and cook 5 minutes; add poblano chile and corn and cook 3 minutes; remove from heat

7) Assemble crepes as follows: divide sausage-poblano mixture evenly between crepes, spooning onto one half of each crepe; top with cheese; fold each filled crepe in half and again to form quarters; place on plates and immediately serve

Servings: 4

BLACK BEAN POBLANO RELLENOS

It’s been ages since I’ve made these Black Bean Poblano Rellenos, and what a mistake it was to wait so long to revisit them. Granted, a couple of my guys (I won’t name names) just like the black bean-chorizo-egg stuffing and the corn-onion-cheese polenta, but I like the whole enchilada–er, Relleno. Though it might not look filling, it is, so much that, regardless of which flavor of Ben & Jerry’s lurks in the freezer, I am not doing dessert 🙂

Black Bean Poblano Rellenos

4 large whole poblano peppers (dark green)

1 tbsp butter

1/4 cup chopped onions

1/4 cup frozen corn

1-1/2 cups milk

1/4 cup quick-cooking polenta

1/4 tsp sea salt

pinch ground black pepper

2 tbsp shaved Parmesan cheese (or grated)

8 oz chorizo sausage (I used Ole Mexican Foods brand)

1-15 oz can black beans, drained and rinsed

8 eggs, lightly beaten

1/2 cup grated Colby-Monterey Jack cheese

1/2 cup salsa (store-bought)

1) Preheat broiler; place poblano peppers on broiler-safe pan and broil 3-4 minutes each side until skin browns and blisters (keep an eye on them!); remove peppers from oven and place on plate to cool (leave broiler on)

2) In medium-sized saucepan, melt butter over medium heat; add onions and corn and, stirring occasionally, cook 3 minutes; add milk and, stirring often, bring to a boil; reduce heat to medium, add polenta, salt, pepper, and Parmesan cheese and, stirring often, cook 3-4 minutes until mixture thickens; reduce heat to lowest setting to keep warm

3) When poblanos are cool enough to be handled, peel away the tough, blistered skin, cut a slit in peppers, and scrape out seeds; place on broiler-safe pan

4) To large skillet over medium-high heat, add chorizo sausage and cook, stirring often, 4-5 minutes until cooked through and crumbly; add black beans and cook, stirring often, 2 minutes; pour beaten eggs in skillet and stir until lightly scrambled; remove from heat

5) Stuff peppers with chorizo-black bean-egg mixture and sprinkle Colby-Monterey Jack cheese over tops; broil 3-4 minutes until cheese melts (keep an eye on them!); remove from oven

6) Divide polenta mixture between 4 plates; place a stuffed poblano pepper atop each serving of polenta and spoon salsa alongside; serve it up!

Servings: 4