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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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A traditional Texas-style chili, this stew packs a smoky punch from mildly spicy poblanos and a hot chipotle chile. Rinsing the chipotle mellows the heat; skip that step for more fire. 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. Preheat broiler.
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. 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. 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.
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