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