Ingredients
- 6 fresh poblano peppers
- 1 pound Cin Chili recipe follows, chilled
- 8 ounces shredded cheese (recommended: Mexican style cheese)
Directions
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
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By arebeerite_12013997
Dayton, 75
on October 05, 2011
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I followed the recipe except substituted chipotle powder for the jalapeno powder. The Cin Chili was very tasty. I am not a huge red chili powder fan, but I did follow the recipe. I will definitely make the Cin Chili again, but I will decrease the amount of chili powder by half. The chili itself wasn't too spicy heatwise, but adding the chili to the poblanos definitely turned up the heat quite a bit. (I did seed and cut out membrane. I tamed mine down a bit with a dollop of sour cream--delish! For those who don't like the heat, you will want to try a milder pepper. The Cin Chili would be a great taco filling, and I think I will add cheese to the leftover chili and wrap in tortillas for chili cheese burritos. For an appetizer, the chili would also be good stuffed in jalapenos and maybe even wrapped in bacon and grilled. Even though the recipe takes some time to cook, it is very easy, and you don't have to stand over the stove the whole time while it's cooking.
By ricksauer_10429933
canon city, CO
on September 20, 2011
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I usually have great success with Food Network recipes. This one....not so much. I followed the recipe to the letter, when I was to add "Batch 2", I thought the chili was way too dry...so I checked the Food Network reviews, and decided to add more beef broth. That worked. All in all, I spent too much time adding batches of basically the same ingredients, setting the timer waiting to add the next batch, for a mediocre result. This is not worthy of two hours of my time....sorry.
By debbiewooten_12...
Panama City, 48
on April 25, 2010
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I followed this recipe and even at this moment my mouth is still burning the recipe needs to be tweaked to taste. I also felt that cooking the Cin Chili was way to long and the peppers would have been better had they been boiled and skin removed I thought that not only hurt the over all presentation but that the cheese would have melted and stuck better. I believe the peppers probably need to be dipped in a batter suffed with the Cin Chili and at the last ten minutes add the cheese I am almost certain this would have made for a much better dish that I would have enjoyed more. I still would see other recipes but this is not a keeper for me and not boiling the peppers was a step not needed to be left out!.
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