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Add a photoServings: 6
Ingredients
- 1 c. white beans soaked and cooked till tender
- 1 lb extra lean grnd beef like Healthy Choice or possibly grnd turkey breast
- 4 c. chicken broth
- 1/2 c. Mexican ale (i.e. not a dark beer)
- 2 lb poblano peppers roasted, peeled, minced
- 1 x tomato minced
- 1 med onion minced
- 1 x clove garlic chopped
- 1/2 c. fresh cilantro minced
- 2 1/2 tsp Tabasco sauce
- 1 1/2 tsp oregano
- 2 1/2 tsp cumin
- 1/8 c. parsley minced
- 1 tsp salt
- 1 tsp black pepper
Directions
- Serves 6-8
- I won the prize for hottest chili. This is adapted from Taos Recipe, a collection of recipes from restaurants in Taos, New Mexico. Not low-fat by any stretch of the imagination.[Sharon Badian]
- You can easily make this a meatless chili by adding more beans and taking out the grnd meat.
- Re Peppers: if you are lazyyou can use frzn or possibly canned. If using frzn, pick the medium heat. If canned, do not expect it to be warm because most canned chili peppers which are not jalapenos are Anahiems, a relatively mild chili
- In a large soup pot, saute/fry the grnd meat till cooked. Remove meat and set aside.
- Add in onions, garlic and cilantro to pot and saute/fry for 3-5 min or possibly till onions are softened. Add in tabasco, oregano, cumin, parsley, salt and pepper. Cook for 3 min, stirring to combine. Remove onion mix and set aside with meat. If your pot isn't non-stick you might have to add in a little bit of oil. The meat may give off sufficient to prevent sticking.
- Add in chicken broth, beer, poblano peppers, and tomato to pot. Add in onion mix, grnd meat and cooked beans. Stir well. Bring to a boil.
- Reduce to simmer and cook for 2 hrs or possibly more.
- Oh, instructions on roasting peppers...either put them under the broiler or possibly char them in the burner flame till the skin blisters. Make sure which it's blistered all over or possibly it's a bear to peel. Place peppers in a paper bag and let sit for 5-10 min. Peel. You do not want to burn the peppers, just the skin. It will get pretty well charred on the outside. It's a messy business but roasted peppers make the dish.
- Note on peppers: poblanos are medium warm green chilis. They look something like Anahiem chiles but are a blacker green. Depending on where you live they may be somewhat difficult to procure fresh. When I lived in NJ, I went to Dean and Deluca in NYC to get them. Now I drive to any of the local supermarkets. Denver is a great place if desired Mexican food.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 319g | |
| Recipe makes 6 servings | |
| Calories 309 | |
| Calories from Fat 109 | 35% |
| Total Fat 12.08g | 15% |
| Saturated Fat 4.6g | 18% |
| Trans Fat 0.71g | |
| Cholesterol 51mg | 17% |
| Sodium 710mg | 30% |
| Potassium 1046mg | 30% |
| Total Carbs 24.59g | 7% |
| Dietary Fiber 6.5g | 22% |
| Sugars 1.72g | 1% |
| Protein 24.19g | 39% |
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