TEXAN CHILI CON CARNE

Prepared in 30 minutes or less plus 1hour 45 minutes to simmer.

8 poblano chilis, a mildly spicy and sweet green chili pepper deep in flavor
2 lbs boneless chuck roast, ask butcher to trim and cut into ½-inch cubes
1½ tsp salt
1 tsp fresh pepper
1 Tbs paprika
3 Tbs all-purpose flour
2 Tbs extra-virgin olive oil
3 cups chopped yellow onion
4 garlic cloves, peeled and minced
1 bottle of beer (12 oz)
3 cups canned plum tomatoes, peeled, seeded and chopped
1 Tbs dried oregano
1 Tbs ground cumin
1 can chipotle chili in adobe sauce
3 Tbs fresh cilantro, chopped
8 Tbs sharp cheddar cheese, shredded
1 large Ziploc plastic bag

Preheat broiler. Line baking sheet with aluminum foil. Pour flour into a shallow dish and set aside.

Place poblanos on baking sheet and broil for 8 minutes or until poblanos are slightly charred, turning after 6 minutes. Place charred poblanos in the Ziploc plastic bag and seal. Let stand 10-15 minutes. Remove poblanos and peel off their skins. Cut chiles into 1-inch pieces.

Season beef with salt, fresh pepper and paprika. Dredge in flour.

Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add half of the dredged beef to pan and sauté for 5 minutes, turning with tongs to brown all sides then remove. Repeat procedure with remaining olive oil and beef. Place browned beef in a bowl and set aside.

Reduce heat to medium. Add onions to pan and cook for 10-12 minutes, stirring occasionally. Add garlic and cook for 3 minutes, frequently stirring. Pour in beer, stir and cook until liquid evaporates, approximately 8-10 minutes.

Return beef to the hot pan. Stir in tomatoes, oregano and cumin; bring to a simmer. Cover and cook fo 1 hour, stirring occasionally.

Stir in poblanos and simmer for an additional 45 minutes or until beef is fork-tender. Rinse, seed and chop chipotle. Stir in fresh cilantro and chipotle and dividie into 8 bowls. Garnish with shredded cheese, corn or sour cream. Serves 8.