Three-Bean and Beef Chili

Three-Bean and Beef Chili

  • 1 poblano pepper
  • 1 ear of corn, husked
  • 2 pounds ground beef (97% lean)
  • 1/2 yellow onion, diced
  • 1 jalapeno, diced (seeds optional)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 teaspoon crushed red pepper
  • pinch cayenne pepper
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 3 tablespoons Worcestershire sauce
  • 4 tablespoons molasses
  • 1 teaspoon garlic
  • 1 28-ounce can peeled, crushed tomatoes
  • 1 15-ounce can tomato sauce
  • 2 tablespoons tomato paste
  • 3 15-ounce cans low-sodium beans, undrained (I used pinto, chili and black beans)

Turn the broiler in the oven to low.  Place the corn and poblano pepper on a baking sheet and broil, turning once, until the skin of the pepper is blistered, about 20 minutes.  Set aside until cool enough to handle.  Slice the corn off the cob.  Peel the skin off the pepper then dice the pepper (seeds optional).

In a large stock pot, combine the ground beef, onion and jalapeno.  Add the salt and pepper.  Cook over medium heat until the beef is browned and crumbly.  Spoon out any excess fat and discard.

Add the remaining ingredients.  Bring to a boil, then reduce to a simmer and cook covered, stirring occasionally, for at least 1 hour.  Taste and adjust the seasoning as needed as it simmers.

Top with grated cheese, diced green onions and sour cream.