Chili con Carne
Jennifer Halm
ingredients
- 8 poblano chiles
- 3 pounds boneless chuck roast, trimmed and cut into 1/2-inch cubes
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil, divided
- 3 cups chopped onion
- 4 garlic cloves, minced
- 3 cups peeled seeded chopped plum tomato (about 10 medium)
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 chipotle chile, canned in adobo sauce
- 3 tablespoons chopped fresh cilantro
- 6 tablespoons shredded reduced-fat cheddar cheese
directions
- 1
1. Preheat broiler.
- 2
2. Place poblanos on a foil-lined baking sheet; broil 8 minutes or until charred, turning after 6 minutes. Place poblanos in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut chiles into 1-inch pieces.
- 3
3. Sprinkle beef with salt and black pepper; dredge in flour. Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add half of beef to pan; sauté for 5 minutes, turning to brown on all sides. Remove from pan. Repeat procedure with remaining oil and beef.
- 4
4. Reduce heat to medium. Add onion to pan; cook 12 minutes, stirring occasionally. Add garlic; cook 3 minutes, stirring frequently. Return beef to pan. Stir in tomato, oregano, and cumin; bring to a simmer. Cover and cook 1 hour, stirring occasionally. Stir in poblanos; simmer for 45 minutes or until beef is tender, stirring occasionally. Rinse, seed, and chop chipotle. Stir in chipotle and cilantro. Sprinkle with cheese.
Source: Jennifer Halm
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