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.
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.
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2 Hours, 10 Minutes
- Calories: 360
- Fat: 20.9g
- Saturated fat: 7.6g
- Monounsaturated fat: 9.3g
- Polyunsaturated fat: 1.1g
- Protein: 29.2g
- Carbohydrate: 13.8g
- Fiber: 2.6g
- Cholesterol: 84mg
- Iron: 3.6mg
- Sodium: 442mg
- Calcium: 83mg
- 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
- 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.
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