"Mexican" Chili

1. 1

   Place poblano peppers on sheet pan and broil under high heat 10 minutes per side, or until skin has popped and begins to brown.

2. 2

   Once done, remove and carefully remove skin from peppers, de-seed and chop.

3. 3

   In the mean time, add onion, garlic, jalapeno peppers, fresh tomatillos (if using) and beef to large soup pot and cook all ingredients together until beef has browned.

4. 4

   Drain of grease.

5. 5

   If using canned tomatillos, add puree to the beef along with the chopped chilis and stir inches.

6. 6

   Add entire can of pintos and juice as well as reserved tomatillo liquid.

7. 7

   If using fresh tomatillos, add water as needed until indgredients are just covered.

8. 8

   Season with salt, pepper, and cumin to taste.

9. 9

   I use about 2 teaspoons cumin, but this can be omitted, or increased to desired taste.

10. 10

    Bring entire pot to a boil, then decrease heat and simmer 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.