Recipes : Cin Chili Stuffed Poblano Peppers : Food Network

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Cin Chili Stuffed Poblano Peppers
Recipe courtesy Cindy Wilkins

Ingredients
6 fresh poblano peppers
1 pound Cin Chili recipe follows, chilled
8 ounces shredded cheese (recommended: Mexican style cheese)

Instructions
Preheat the oven to 375 degrees F.

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.

Cin Chili:
2 tablespoons olive oil
2 pounds ground beef
1 (14-ounce) can beef broth (recommended: Swanson's)
1 (8-ounce) can tomato sauce (recommended: Hunt's)

Batch one:
1 tablespoon onion powder
2 tablespoons garlic powder
1/2 teaspoon jalapeno powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon chicken bouillon granules
1 teaspoon beef bouillon granules

Batch two:
5 tablespoons red chili powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
2 teaspoons ground cumin

1/4 teaspoon brown sugar

Batch three:
1/8 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 teaspoons chili powder
1 1/2 teaspoon ground cumin

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.

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 2 hours
Inactive Prep Time: 1 1/2 hours
Difficulty: easy