Waking up to snow on the ground is getting pretty old. I think there is a reason I grew up so close to the coast – I’m really not a fan of cold weather. And cold to me means below 50°. You could say this has been a harsh Blacksburg winter. Walking across the drill field with the brisk wind beating against your face at 8 o’clock in the morning isn’t my cup of tea. However, speaking of tea, this cold weather gives me an excuse to have more hot cocoa in one winter than the normal person drinks in a lifetime. Since I’m trying to look on the bright side of things, another positive to the freezing cold is that you get to cuddle up on a couch with a hot bowl of soup – or more specifically – a bowl of this poblano jalapeño chili.
One of my classes this semester is Purchases, Production, and Management. Some of you may know that I was very excited about this course as one of the required texts for the class is THE Joy of Cooking by Irma S. Rombauer. How cool is that? Instead of reading about capital budgeting decision methods, the time value of money, or stock valuation (which unfortunately I still have to read about), I am reading about how to make a roux and that 1 pound of dried pasta yields 3 pounds of cooked pasta. I get excited just thinking about it. Another
cool awesome part about this class is that there is a “lab” associated with the lecture. Most labs deal with beakers and Bunsen burners, but my food lab deals with chinois strainers and butter. Lots of butter. Anywho…I get to cook in this lab every Monday from 9:05 to 1:50. About 5 hours of nothing but cooking. And one of the greatest perks to this class (besides getting to cook) is that we eat whatever we make that day for lunch – and get to take home the leftovers. I forgot my tupperware on the first day, but I won’t make that mistake ever again. Now back to the chili…
Poblano Jalapeño Chili: (adapted from Cooking Light)
Prep Time: 30 minutes Cook Time: 40 minutes Servings: 8
- 1 1/2 pounds ground sirloin
- 2 jalapeño peppers, chopped
- 1 tablespoon canola oil
- 1 onion, chopped
- 2 poblano or pasilla peppers, chopped
- 8 garlic cloves, minced
- 1 12-ounce Mexican beer (I used Corona)
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 3/4 teaspoon salt
- 2 1/2 cups tomato sauce
- 1 cup chicken stock
- 1 15-ounce can kidney beans
- 1 15-ounce can pinto beans
- 1 15-ounce can black beans
- 1 14.5-ounce can fire-roasted tomatoes
- cheddar cheese, shredded (optional)
- plain greek yogurt or sour cream (optional)
- cilantro (optional)
- radishes (optional)
- scallions (optional)
Heat a Dutch oven over medium-high heat. Add beef and cook until browned. Remove beef from pan, drain. Wipe pan clean.
Add oil to the same Dutch oven. Saute jalapeños, onion, poblano, and garlic. Saute 10 minutes or until onions are tender. Add beer. Scrape pan to loosen brown bits. Cook until half of the beer evaporates. Add chili powder, cumin, and salt. Cook for 1 minute. Stir in beef, tomato sauce, broth, beans, and tomatoes. Bring to a boil, reduce to simmer.
Cook uncovered for 30 minutes. Ladle chili into bowls and top with optional garnishes (cheddar, yogurt, cilantro, radishes, and scallions).