Cin Chili Stuffed Poblano Peppers

Recipe courtesy of Cindy Wilkins

Show: Throwdown with Bobby Flay

Episode: Chili

Cin Chili Stuffed Poblano Peppers

Name: Cin Chili Stuffed Poblano Peppers
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT2H40M0.000S
Total time: P0Y0M0DT4H40M0.000S
Yield: 6 servings
Ingredients: 6 fresh poblano peppers; 1 pound Cin Chili recipe follows, chilled; 8 ounces shredded cheese (recommended: Mexican style cheese); 1 teaspoon chicken bouillon granules; 2 tablespoons olive oil; 1/2 teaspoon salt; 2 pounds ground beef; 1 (14-ounce) can beef broth (recommended: Swanson's); 1 teaspoon beef bouillon granules; 1 (8-ounce) can tomato sauce (recommended: Hunt's); 5 tablespoons red chili powder; 1 tablespoon onion powder; 1 teaspoon garlic powder; 1/2 teaspoon cayenne pepper; 2 tablespoons garlic powder; 1/2 teaspoon jalapeno powder; 2 teaspoons ground cumin; 1/4 teaspoon brown sugar; 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

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Level: Easy
Total: 4 hr 40 min

Prep: 30 min
Inactive: 1 hr 30 min
Cook: 2 hr 40 min

Yield: 6 servings

Level: Easy
Total: 4 hr 40 min

Prep: 30 min
Inactive: 1 hr 30 min
Cook: 2 hr 40 min

Yield: 6 servings

Ingredients

6 fresh poblano peppers

1 pound Cin Chili recipe follows, chilled

8 ounces shredded cheese (recommended: Mexican style cheese)

Cin Chili:

1 teaspoon chicken bouillon granules

2 tablespoons olive oil

1/2 teaspoon salt

2 pounds ground beef

1 (14-ounce) can beef broth (recommended: Swanson's)

1 teaspoon beef bouillon granules

1 (8-ounce) can tomato sauce (recommended: Hunt's)

Batch two:

5 tablespoons red chili powder

Batch one:

1 tablespoon onion powder

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper

2 tablespoons garlic powder

1/2 teaspoon jalapeno powder

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

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 flameproof 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.
1/4 teaspoon ground black pepper

Batch three:

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Show: Throwdown with Bobby Flay

Episode: Chili

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Batch two:

Batch one:

Batch three:

Batch three:

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