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1
Preheat the oven to 375 degrees F.
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2
Cut the top out of the poblano peppers like you would a pumpkin, leaving the stems attached and set aside.
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3
Scrape out the seeds and fill the poblanos with chilled Cin Chili 1/4-inch from the top.
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4
Place the top of the poblano back onto the pepper so it looks whole again.
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5
Lay the peppers in an 8 by 11-inch baking dish, alternating the directions of the peppers so that they all fit.
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6
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)
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7
Remove poblano peppers from the oven and cover with the shredded cheese.
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8
Return the dish to the oven and bake for another 10 minutes.
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9
Remove from the oven and transfer to a serving dish.
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10
In a large heavy bottom pot, heat olive oil over medium-high heat.
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11
Add the ground beef and cook until browned, about 8 minutes.
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12
Season with salt and drain off the excess grease.
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13
Add the tomato sauce and the beef broth and simmer for 1 hour.
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14
Add all of the ingredients from Batch one, stir and simmer for 35 more minutes.
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15
Add Batch two to the pot and cook for another 20 minutes, stirring often.
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16
Add Batch three and cook for 10 more minutes.
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17
Let cool and store in an airtight container in the refrigerator.
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18
Use in Cin Chili Stuffed Poblano Peppers, Cin Chili Puffs, and Cin Chili Con Queso.
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19
Inactive Prep Time: 1 1/2 hours
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20
Difficulty: easy
