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.
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.
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.
I cut this in half and it's not a ton of food for 4 people... It is also a lot of work.
I wasn't sure what exactly would be coming to a simmer once you saute the onions and add the rest of the ingredients. I added 2 cups of water and a beef bouillon cube to mine. After about 50 minutes, mine was starting to dry out so I added another 1 1/2 cups of water and then the poblanos and simmered for another 30 minutes. I also stirred in my chipotle (not seeded or rinsed) at that time too.
I am not sure why the other reviewers say that it was so bland because mine was really spicy, even after adding sour cream and cheese. Definitely not complaining about the spice though! The meat turned out really tender. I do agree though that it's more like a spicy beef stew than a chili.
I have made this recipe several times now. The only thing that I change is that I do not rinse or seed the chipotle pepper. It is delicious! This is what we make when Minnesota winters start to get us down. I see a few others added broth or water. The tomatoes release their juices and this isn't necessary. This is a very thick stew but I would not change a thing. It works great with tortilla chips. Yummy!
I agree with most other reveiwers that this is solid recipe, but needs a few adjustments. Like another reviewer I used a 28 oz can of Italian style plum tomatoes with puree plus enough water to empty the can. I also added extra cumin and some chili powder and would consider next time replacing the 1 tbl dried oregano with 1 tbl chili powder. With the unrinsed chipotle pepper, the heat was about right. I did not add any extra salt because I used processed ingredients which contain salt. I served it with my wife's corn bread and pinto beans at our Super Bowl dinner party.
I made this dish for the first time last night for dinner. My family found it to be very delicious! I did however modify the recipe a bit. I added two cups of water, and a chicken tomato bullion cube (ratio is 2 cups water to one cube). I also served it with both corn bread and tortillas. I will definitely make this recipe again.
We held onto the Jan/Feb 2010 article on chilis and pulled it out this weekend. Usually we'll follow directions the first time around, and that was pretty much the case with this recipe. We used the "fresh" plum tomatoes you can get in January and this seemed a big waste of time & effort. And we really needed to add about 1.5cups of beef broth. Disappointing results.
I bought a 3.5lb roast and used 2/3 for the beef and guinness stew for a St. Patty's potluck (which was delicious by the way). So the other third went to making half of this recipe. After reading the other reviews and the article itself, it did seem like there was some liquid missing. I added 1 can of beef broth and half of a guinness for my half recipe and added them after cooking the onions. It was delicious. Instead of using a spoon I used tostitoes scoops. This could easily be served as an appetizer for a game potluck. Yum!!!!
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