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1
Preheat broiler.
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2
Put poblanos on a foil-lined baking sheet; broil 6 minutes one side (or until charred), turn over and broil 4 minutes other side (or until charred).
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3
Place poblanos in a zip-top plasic bag; seal.
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4
Let stand 15 minutes.
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5
Peel and cut chilis into 1-inch pieces.
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6
While poblanos are in the bag you have a handy place (foil lined cookie sheet) to work with on the next steps.
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7
Cook enough bacon in chili pot to create 2 tablespoons bacon drippings.
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8
Remove bacon and drain drippings from pot, reserving 2 tablespoons of drippings.
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9
Heavily sprinkle beef cubes with salt and pepper; dredge in flour.
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10
Heat 1 tablespoon reserved bacon drippings, add half beef to pan; saute for 5 minutes, turning to brown all sides.
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11
Remove meat from pan.
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12
Repeat this step with remaining 1 tablespoon bacon drippings and meat.
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13
Reduce heat to medium.
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14
Add onion to pan; cook 12 minutes, stirring occasionally.
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15
Add garlic; cook 3 minutes, stirring frequently.
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16
Return beef to pot.
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17
Add roughly torn whole peeled tomatoes and juice from can to pot.
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18
Stir in tomato, oregano, cumin, and chili powder; bring to a simmer.
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19
Cover and cook 1 hour, stirring occasionally.
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20
Stir in poblanos, simmer for 45 minutes or until beef is tender, stirring occasionally.
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21
Stir in chipotles, adobo sauce, and cilantro.
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22
Sprinkle with cheese.
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23
Serve.
