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Chili con Carne

  • 10servings
  • 360calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 poblano chiles

  2. 3 pounds boneless chuck roast, trimmed and cut into 1/2-inch cubes

  3. 1 1/2 teaspoons salt

  4. 1/2 teaspoon black pepper

  5. 3 tablespoons all-purpose flour

  6. 2 tablespoons olive oil, divided

  7. 3 cups chopped onion

  8. 4 garlic cloves, minced

  9. 3 cups peeled seeded chopped plum tomato (about 10 medium)

  10. 1 tablespoon dried oregano

  11. 1 tablespoon ground cumin

  12. 1 chipotle chile, canned in adobo sauce

  13. 3 tablespoons chopped fresh cilantro

  14. 6 tablespoons shredded reduced-fat cheddar cheese

Instructions Jump to Ingredients ↑

  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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