Slow Cooker Special: Poblano Jalapeno Chili

It's been a little while since my last post, but don't worry - I still have more slow cooker recipes to give you, even after September comes to an end! My life has been pretty crazy over the last couple of weeks, so I'm sorry for my brief absence. It seems like, lately, even fitting in sleep has been a chore!

Today's recipe is one that my husband and I like so much that we apparently wolfed it all down before I could take a picture. Oops. My mistake! While the meal finishes up in the slow cooker, you will need to put in a little extra effort on the front end (you'll see what I mean when you read the recipe - it's not too bad). This chili is perfect for game day or a relaxed weekend afternoon, and it makes enough that you'll have leftovers for one of those weeknights where heating up is about all you can/want to handle.

After all, isn't chili kind of the quintessential fall meal? It's great for serving guests, versatile depending on flavor preferences, and, generally speaking, it's easy to put together. There are a lot of ingredients in this particular recipe, but don't let that overwhelm you. The end result is truly delish, which makes the effort completely worth it. Thanks go out to Cooking Light for this one. I hope you enjoy it!

FYI - You won't need to finely chop any of the chiles or onion in this recipe - a rough chop will work just fine. 

Poblano-Jalapeno Chili

1 1/2 lbs ground beef

2 jalapeno peppers, seeded and chopped

1 tbs canola oil

3 cups chopped onion (1 large)

1 cup chopped, seeded poblano chile (2 large)

8 garlic cloves, minced

1 12-oz Mexican beer (like Corona)

1 tbs chili powder

1 1/2 tsp ground cumin

3/4 tsp kosher salt

2 1/2 cups lower-sodium marinara sauce

1 cup fat-free, lower-sodium chicken broth

2 15-oz cans kidney beans, rinsed and drained

1 14.5 oz can diced, fire-roasted tomatoes, undrained

3 oz sharp cheddar cheese, shredded*

1/2 cup light sour cream*

1/4 cup fresh cilantro leaves*

*optional

Heat a skillet over medium-high heat and add ground beef. Cook 10 minutes or until browned. Drain and remove from pan. Wipe pan clean.

Return pan to stovetop over medium-high heat. Add oil and swirl to coat. Add chopped jalapenos, garlic, onion and poblano and saute 10 minutes. Add beer, scraping the pan to loosen browned bits. Cook for 12 minutes (liquid should evaporate by half). Add chili powder, cumin and salt and cook for 1 minute, stirring frequently.

Add beef, chile-onion mixture, marinara, broth, beans and tomatoes to the slow cooker. Cook on low for 3 hours. Serve with cheese, sour cream and cilantro, if desired.

Until next time...

Cheers!