 |
Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 4 |
|
Based on the Chili Con Carne recipe in Cooking Light , modified to become a tasty composition of smokey, spicy, heavenly ambrosia. Ingredients:
8 poblano peppers, whole |
3 lbs boneless chuck roast, trimmed and cut into 1/2-inch cubes |
2 teaspoons sea salt |
2 teaspoons black pepper, smoked |
3 tablespoons all-purpose flour |
2 tablespoons bacon drippings |
3 cups onions, chopped |
4 garlic cloves, minced |
3 (12 ounce) cans whole canned tomatoes |
1 tablespoon dried mexican oregano |
1 tablespoon ground cumin |
2 tablespoons chili powder (fresh) |
2 chipotle chiles in adobo, diced |
1 tablespoon adobo sauce |
3 tablespoons cilantro, fresh chopped |
6 tablespoons cheddar cheese |
Directions:
1. Preheat broiler.
2. Put poblanos on a foil-lined baking sheet; broil 6 minutes one side (or until charred), turn over and broil 4 minutes other side (or until charred). Place poblanos in a zip-top plasic bag; seal. Let stand 15 minutes. Peel and cut chilis into 1-inch pieces. While poblanos are in the bag you have a handy place (foil lined cookie sheet) to work with on the next steps.
3. Cook enough bacon in chili pot to create 2 tablespoons bacon drippings. Remove bacon and drain drippings from pot, reserving 2 tablespoons of drippings.
4. Heavily sprinkle beef cubes with salt and pepper; dredge in flour.
5. Heat 1 tablespoon reserved bacon drippings, add half beef to pan; saute for 5 minutes, turning to brown all sides. Remove meat from pan. Repeat this step with remaining 1 tablespoon bacon drippings and meat.
6. Reduce heat to medium. Add onion to pan; cook 12 minutes, stirring occasionally. Add garlic; cook 3 minutes, stirring frequently. Return beef to pot.
7. Add roughly torn whole peeled tomatoes and juice from can to pot. Stir in tomato, oregano, cumin, and chili powder; bring to a simmer. Cover and cook 1 hour, stirring occasionally.
8. Stir in poblanos, simmer for 45 minutes or until beef is tender, stirring occasionally.
9. Stir in chipotles, adobo sauce, and cilantro. Sprinkle with cheese. Serve.
|
|