House O' Fun Chili #1
- Ready In:
- 2hrs 30mins
- Ingredients:
- 16
- Yields:
-
10 cups
- Serves:
- 10
ingredients
- 8 poblano peppers, whole
- 3 lbs boneless chuck roast, trimmed and cut into 1/2-inch cubes
- 2 teaspoons sea salt
- 2 teaspoons black pepper, smoked
- 3 tablespoons all-purpose flour
- 2 tablespoons bacon drippings
- 3 cups onions, chopped
- 4 garlic cloves, minced
- 3 (12 ounce) cans whole canned tomatoes
- 1 tablespoon dried Mexican oregano
- 1 tablespoon ground cumin
- 2 tablespoons chili powder (fresh)
- 2 chipotle chiles in adobo, diced
- 1 tablespoon adobo sauce
- 3 tablespoons cilantro, fresh chopped
- 6 tablespoons cheddar cheese
directions
- Preheat broiler.
- Put poblanos on a foil-lined baking sheet; broil 6 minutes one side (or until charred), turn over and broil 4 minutes other side (or until charred). Place poblanos in a zip-top plasic bag; seal. Let stand 15 minutes. Peel and cut chilis into 1-inch pieces. While poblanos are in the bag you have a handy place (foil lined cookie sheet) to work with on the next steps.
- Cook enough bacon in chili pot to create 2 tablespoons bacon drippings. Remove bacon and drain drippings from pot, reserving 2 tablespoons of drippings.
- Heavily sprinkle beef cubes with salt and pepper; dredge in flour.
- Heat 1 tablespoon reserved bacon drippings, add half beef to pan; saute for 5 minutes, turning to brown all sides. Remove meat from pan. Repeat this step with remaining 1 tablespoon bacon drippings and meat.
- Reduce heat to medium. Add onion to pan; cook 12 minutes, stirring occasionally. Add garlic; cook 3 minutes, stirring frequently. Return beef to pot.
- Add roughly torn whole peeled tomatoes and juice from can to pot. Stir in tomato, oregano, cumin, and chili powder; 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.
- Stir in chipotles, adobo sauce, and cilantro. Sprinkle with cheese. Serve.
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