Cin Chili Stuffed Poblano Peppers
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
Ingredients:
6 fresh poblano peppers
8 oz shredded cheese (Mexican style recommended)
2 Tbsp olive oil
2 lbs ground beef
1 (14 oz) can beef broth
1 (8 oz) can tomato sauce
For Batch One:
1 Tbsp onion powder
2 Tbsp garlic powder
1/2 tsp jalapeno powder
1/2 tsp salt
1/4 tsp ground black pepper
1 tsp chicken bouillon granules
1 tsp beef bouillon granules
For Batch Two:
5 Tbsp red chili powder
1 tsp garlic powder
1/2 tsp cayenne pepper
2 tsp ground cumin
1/4 tsp brown sugar
For Batch Three:
1/8 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp onion powder
2 tsp chili powder
1 1/2 tsp ground cumin
Instructions:
To make the Cin Chili:
In a large heavy bottom pot, heat olive oil over medium-high heat. Add the ground beef and cook until browned, about 8 minutes. Season with salt and drain off the excess grease. Add the tomato sauce and the beef broth and simmer for 1 hour. Add all of the ingredients from Batch one, stir and simmer for 35 more minutes. Add Batch two to the pot and cook for another 20 minutes, stirring often. Add Batch three and cook for 10 more minutes. Let cool and store in an airtight container in the refrigerator. Use in Cin Chili Stuffed Poblano Peppers, Cin Chili Puffs, and Cin Chili Con Queso.
To make the Poblanos:
Preheat the oven to 375 degrees
Cut the top out of the poblano peppers like you would a pumpkin, leaving the stems attached and set aside. Scrape out the seeds and fill the poblanos with chilled Cin Chili 1/4-inch from the top. Place the top of the poblano back onto the pepper so it looks whole again. Lay the peppers in an 8 by 11-inch baking dish, alternating the directions of the peppers so that they all fit. Bake in the oven for 30 minutes (Note: If you want the skins to be blackened, you can turn your oven on broil for the last 5 minutes)
Remove poblano peppers from the oven and cover with the shredded cheese. Return the dish to the oven and bake for another 10 minutes. Remove from the oven and transfer to a serving dish.
Yield: 6 servings
Recipe by Cindy Wilkins, via foodnetwork.com