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Chili con Carne

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Total time 2 hrs, 10 mins
Yield 10 servings (serving size: about 1 cup chili and about 2 teaspoons cheese)
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.


  • 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

Nutrition Information

  • calories 360
  • fat 20.9 g
  • satfat 7.6 g
  • monofat 9.3 g
  • polyfat 1.1 g
  • protein 29.2 g
  • carbohydrate 13.8 g
  • fiber 2.6 g
  • cholesterol 84 mg
  • iron 3.6 mg
  • sodium 442 mg
  • calcium 83 mg

How to Make It

  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.