Recipe: Chili con Carne

Cooking Light magazine published an amazing chili recipe in true, traditional Texas fashion!

Recipe: Chili con Carne
Note: this recipe has been reduce by 2/3rds to accommodate a family of three.

2 poblano chiles
1lb boneless chuck roast, trimmed & cut into 1/2" cubes
1/2 teaspoon of salt
1/8 teaspoon pepper
1 tablespoon flour
2 teaspoons olive oil
1 cup onions, diced (or minced should you not like onion chunks... like me!)
2 garlic cloves, minced
1 cup plum tomatoes, seeded and chopped
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon of chopped chipotle chile in adobo sauce
1 tablespoon cilantro, chopped
2 tablespoons shredded cheddar cheese

Preheat broiler.

Place poblanos on a foil-lined baking sheet; broil 8 minutes or until charred, turning after 4 minutes.  Place them in a ziploc bag and seal it.  Let stand 15 minutes so steam can build up and losen skin.  Peel skin and chop as finely as you like.

Sprinkle chuck roast with salt & pepper and dredge in flour.  Heat 1 teaspoon of the olive oil in a dutch oven (or a large, deep sauce pan) over medium-high heat.  Add half the beef to the pan and saute for 5 minutes, turning frequently to brown on all sides.  Remove beef from the pan, add the other teaspoon of oil and repeat with the other half of the beef.

Reduce the heat to medium.  Add onions and saute 12 minutes.  Add garlic to onions and saute another 3 minutes, stirring frequently.  Return beef to the pan and stir in tomato, oregano, and cumin.  Bring to a simmer.  Cover and cook for 1 hour, stirring every 15 minutes.

Stir in poblanos and continue to simmer 45 additional minutes.  Stir in the chipotle and cilantro, sprinkle with cheese and serve.


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