Recipe by bugsbunnyfan
Serving Suggestion: Serve with corn bread and chunky salsa poblano peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and dont touch your eyes
Top Review by Darkhunter
Sure wish I had had better stuffing peppers, so this recipe could showcase the chili better! Very easy to make. I did cook the chili longer, because we like it very thick. Otherwise, cooked per instructions. Thnx for sharing your recipe, bugsbunnyfan. Made for My-3-Chefs 2009.
- 1 lb ground beef
- 4 large poblano chiles (*)
- 1 (15 ounce) canchili seasoned beans
- 1 (14 1/2 ounce) can Mexican-style tomatoes, undrained
- 1 tablespoon Mexican seasoning (adobo)
- 2⁄3 cup shredded Mexican blend cheese or 2⁄3 cup monterey jack cheese
Directions See How It's Made
- Preheat broiler. Bring 2 quarts water to a boil in 3-quart saucepan. Meanwhile, cook ground beef in large nonstick skillet over medium-high heat 5 to 6 minutes or until no longer pink.
- Meanwhile, cut peppers in half lengthwise; remove stems and seeds. Add 4 pepper halves to boiling water; cook 3 minutes or until bright green and slightly softened. Remove and drain upside down on plate. Repeat with remaining 4 halves. Set aside.
- Add beans, tomatoes and Mexican seasoning to ground beef. Cook and stir over medium heat 5 minutes or until mixture thickens slightly.
- Arrange peppers, cut side up, in 13X9-inch baking dish. Divide chili mixture evenly among peppers; top with cheese. Broil 6 inches from heat 1 minute or until cheese is melted. Serve immediately.