Prep 5 mins
Cook 30 mins
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
- 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
- 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.
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.