Cin Chili Stuffed Poblano Peppers

Prep Time: 30 Minutes

Cook Time: 160 Minutes

Ready In: 190 Minutes

Servings: 6

Ingredients:

6 fresh poblano peppers

1 pound cin chili recipe follows, chilled

8 ounces shredded cheese (recommended: mexican style cheese)

2 tablespoons olive oil

2 pounds ground beef

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

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

1 tablespoon onion powder

2 tablespoons garlic powder

1/2 teaspoon jalapeno powder

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 teaspoon chicken bouillon granules

1 teaspoon beef bouillon granules

5 tablespoons red chili powder

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper

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

Directions:

1. Preheat the oven to 375 degrees F.
2. 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 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)
3. 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.
4. Batch three:
5. 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.
6. Yield: 6 servings
7. Prep Time: 10 minutes
8. Cook Time: 2 hours
9. Inactive Prep Time: 1 1/2 hours
10. Difficulty: easy
11. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

By RecipeOfHealth.com