Recipe#5470

Title: Chili 25

rec.food.recipes archive

3 lbs ground or whole sirloin 
 9 fresh poblano peppers 
 3 medium onions 
 4 10-oz cans Rotel diced tomatoes 
 12 dried chipotle peppers 
 2 Tbsp New Mexico chile powder 
 1 Tbsp ground comino (cumin seed) 
 1 Tbsp paprika 
 three cloves garlic 
 5 fresh chopped sage leafs 
 2 Tbsp fresh chopped oregano 
 Cut the chipotles in half, and cover with hot water, steeping for
 30 minutes. After they soften, add the water and chipotles to
 blender with garlic and blend till smooth.
 If using whole sirloin, slice it thin across the grain. Saute the
 meat until grey. Add chopped onion and brown on hight heat until
 the onion is dark and carmelized (best done in non-stick pan). Add
 meat, chipotle, tomatoes and spices to pot and bring to boil. Reduce
 heat to simmer till meat is tender (about an hour and a half.)
 Blister poblanos in a broiler (burn skin till black, both sides),
 and then put in a plastic bag for a few minutes.  Remove skins and
 chop. Add to pot for last 20 minutes.