Chili con Carne

Chili con Carne (Adapted from Cooking Light)

1 1/2 pounds trimmed boneless chuck roast, cut into 1/2" cubes
salt and fresh ground black pepper
2 tablespoons all-purpose flour
2 tablespoons olive oil, divided
1 1/2 cups chopped onion
3 garlic cloves, minced
14.5 ounce can fire-roasted diced tomatoes
2 teaspoons cumin
1 1/2 teaspoon ancho chile powder
1 1/2 teaspoons dried oregano
4 poblano chiles
1/2 to 1 chipotle chile, canned in adobo sauce, minced
chopped fresh cilantro, for topping
shredded sharp white cheddar, for topping

Season beef with salt and fresh ground black pepper, then dredge in flour. In a Dutch oven, heat 2 teaspoons oil over medium-high. Add half of beef to pan and cook, turning to brown on all sides, about 5 minutes. Transfer beef to a plate and repeat with 2 teaspoons oil and beef. Transfer beef to a plate.

Place remaining 2 teaspoons oil into the Dutch oven and reduce heat to medium. Add onion to pan - cook until softened and lightly browned, about 9 to 12 minutes. Stir in garlic and cook until fragrant, about 1 minute. Slide beef and any juices into the Dutch oven. Stir in tomatoes, beef broth, cumin, ancho chile powder and oregano. Cover pot and cook, stirring occasionally, for 1 hour.

Meanwhile, preheat broiler.

Place peppers on a baking sheet. Place pan under the broiler - turn peppers every few minutes until well charred all over. Place peppers into a bowl and cover with plastic wrap - let stand for 10 to 15 minutes to steam. Remove the cover and peel away the loose charred skins. Slice peppers in half - remove stems and seeds, then chop peppers into 1" pieces.

Stir in roasted poblanos and chipotle - continue to simmer until the beef is tender, about 45 minutes. Season with salt and fresh ground black pepper - serve topped with cilantro and cheese.

Makes about 4 servings.

Just found the recipe? Click here to see where we talked about it!