Since its chilly outside , below is a tasty dish to surely warm you up. Chili con Carne-- 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 Preparation 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. Do you have a recipe you would like to share ? Please do so. Hope you all are staying safe and warm . Have a great day! jg
Posted on: Thu, 30 Jan 2014 16:11:22 +0000
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