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Remove and discard seeds from one jalepeno; finely
chop both jalepenos. Heat pan over medium-high
heat. Add oil; swirl to coat. Add jalepenos,
onion, poblanos and garlic; saute 10 minutes or
until onion is tender. Add beer; scrape pan to
loosen browned bits. Cook 12 minutes or until half
of liquid is evaporated. Add chili powder, cumin
and salt; cook for 1 minute, stirring frequently.
Stir in beef, marinara, broth, beans and tomatoes;
bring to a boil. Reduce heat; simmer, uncovered,
for about 30 minutes or until slightly thickened.
Ladle about 1.5 cups chili into each bowl and top
with 1.5 tablespoons of cheese and cilantro and 1
tablespoon of sour cream.
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