Poblano-Jalapeño Chili

Thanks again everyone for including me in this! I am a huge chili fan and I love poblano peppers and jalapeños, so I couldn't pass up the opportunity to make one of the cover recipes - Poblano-Jalapeño Chili (p.114). My roommate just got a Dutch Oven that we have been waiting to use, so this recipe was even more perfect!



I made the following changes:
- 4 seeded jalapeño peppers instead of 2
- 3 cups seeded poblanos instead of 1 cup
- 10 cloves of garlic instead of 8
- 4 cups chopped onion instead of 3 cups (it as 1 extra large onion)
- substituted 2% Fage Greek Yogurt for sour cream (tastes exactly the same and it is much better for you, especially if you get 2% rather than 0% - a little bit of fat helps the calcium to absorb properly)

There was a lot of chopping, and a few tears from the onion, but other than was very simple to prepare. Overall, this is a solid chili recipe, and I will definitely make it again. Next time, I am going to add more spices (it was a little bland for my palate), double the jalapeño (virtually no spice even after upping the recipe amount from 2 to 4), and keep the higher amounts of poblanos and onions that I listed above (maybe even adding more). Also, as a near vegetarian, this was a little meaty for me. Next time I would use about half the meat and double the beans, or substitute the beef for turkey, which would be much healthier.



I will definitely make this again and would serve it to guests. I am a tough food critic, and I would rate it 3 or 3.5 stars, and it will probably be a 3.5 or 4 the second time around when I make a few changes.