Ingredients:
8 poblano chilies
3 lbs boneless chuck roast, trimmed and cut into 1/2 inch cubes
1.5 tsp salt
1/2 tsp black pepper
3 tbsp all-purpose flour
2 tbsp olive oil, divided
3 cups chopped onion
4 garlic cloves, minced
3 cups peeled seeded chopped plum tomato (about 10 medium)
1 tbsp dried oregano
1 tbsp ground cumin
1 chipotle Chile, canned in adobo sauce
3 tbsp chopped fresh cilantro
6 tbsp shredded reduced-fat cheddar cheese
Directions:
- Preheat broiler.
- 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 chilies into 1 inch pieces.
- Sprinkle beef with salt and black pepper; dredge in flour. Heat 1 tbsp 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.
- 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. Yield: 10 servings (serving size: about 1 cup chili and about 2 tbsp cheese).
Nutrition Facts:
Calories 360; Fat 20.9g (sat 7.6g, mono 9.3g, poly 1.1g); Protein 29.2g; Carb 13.8g; Fiber 2.6g; Chol 84mg; Iron 3.6mg; Sodium 442mg; Calc 83mg.
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