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!

Pizza Night: Poblano & Pepper Jack Pizza

Not surprisingly, pizza is a favorite in many households. Personally, I love it just because it's so darn versatile; there are so many different toppings, sauces, and types of crust to choose from, and each combination is delicious in its own unique way.

Today's recipe takes flavors that I love to add a mexi-twist to the traditionally italian-style flavors of the pizza. Try it at home - or try your own mix of flavors based on what you love best!

Poblano & Pepper Jack Pizza

1 packet thin & crispy pizza dough mix

3 tbs olive oil

1 tsp cumin

2 garlic cloves, peeled and smashed

1 large poblano pepper

1 small red onion, sliced into wedges

1 avocado, chopped

1 1/2 cups pepper jack cheese, shredded 

1/2 cup store-bought salsa verde

fresh cilantro 

Mix olive oil, cumin and garlic in a small container.

Preheat grill pan at medium-high heat. Brush poblano pepper and red onion with cumin & garlic olive oil and grill for 5 minutes, or until charring begins. Remove from heat and slice poblano into 1/4-inch strips.

Prepare the pizza dough as listed on package. Bake dough for 2-3 minutes to set, then brush with remaining cumin & garlic oil. Add salsa verde and spread over pizza, leaving edges for crust. Top with pepper jack cheese, red onions, and poblano pepper. Bake in pre-heated oven for 10 minutes.

Remove pizza from oven and allow to cool for 5 minutes. Top with chopped avocado and fresh cilantro. Slice and serve.

This pizza was so good, I'm already itching to make it again! If you're afraid of the spice, substitute the poblano pepper with a green bell pepper and the pepper jack cheese for a shredded monterey jack.

Have your own great recipe for a funky and fun pizza? Let me know what combinations you like best...I'd love to try them!

Cheers!