Roasted poblano beanless chili

By: Holly Schmaling

Servings: 6 – 8

3 lb. ground beef (grass-fed, of course)
2 c. diced onion
2 tbs crushed garlic
2+ tbs EVOO or beef lard
2 large poblano chilies
3 tbs cumin
4 tbs chili powder
2 tbs puréed chipotle chilies in adobo
2 cans diced tomatoes with juice
1/2 c. chopped cilantro

Instructions: Brush poblanos with fat of choice and roast in 375-degree oven until skin blisters thoroughly. Cool, peel, seed and dice.
Sauté beef, garlic and onion in EVOO or beef lard until beef cooked through and onion soft.
Add ingredients through chipotles and sautée three minutes.  Add tomatoes in juice and cilantro, bring to boil, reduce heat to simmer, cover and simmer 1-1/2 hours. Add beef broth if thinner texture desired (I never do).
Serve with sliced avocados, diced onion, tomato, chopped cilantro as desired.

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