Chili con Carne

Photo by Becky Luigart-Stayner

Ingredients

8 poblano chiles
6 tablespoons shredded reduced-fat cheddar cheese
3 tablespoons chopped fresh cilantro
1 chipotle chile, canned in adobo sauce
3 cups chopped onion
1 tablespoon ground cumin
3 cups peeled seeded chopped plum tomato (about 10 medium)
+ 7 more ingredients
- 4 garlic cloves, minced
- 2 tablespoons olive oil, divided
- 1 tablespoon dried oregano
- 3 tablespoons all-purpose flour
- ½ teaspoon black pepper
- 1 ½ teaspoons salt
- 3 pounds boneless chuck roast, trimmed and cut into 1/2-inch cubes

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....

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