Chili Con Carne

• 8 poblano chiles
• 3 pounds boneless chuck roast, trimmed and cut into 1/2-inch cubes
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 3 tablespoons all-purpose flour
• 2 tablespoons olive oil, divided
• 3 cups chopped onion
• 4 garlic cloves, minced
• 3 cups peeled seeded chopped plum tomato (about 10 medium)
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• 1 chipotle chile, canned in adobo sauce
• 3 tablespoons chopped fresh cilantro
• 6 tablespoons shredded reduced-fat cheddar cheese

1. Preheat broiler.
2. Place poblanos on a foil-lined baking sheet; broil 8 minutes or until charred, turning after 6 minutes. Place poblanos in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut chiles into 1-inch pieces.
3. Sprinkle beef with salt and black pepper; dredge in flour. Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add half of beef to pan; saute for 5 minutes, turning to brown on all sides. Remove from pan. Repeat procedure with remaining oil and beef.
4. Reduce heat to medium. Add onion to pan; cook 12 minutes, stirring occasionally. Add garlic; cook 3 minutes, stirring frequently. Return beef to pan. Stir in tomato, oregano, and cumin; bring to a simmer. Cover and cook 1 hour, stirring occasionally. Stir in poblanos; simmer for 45 minutes or until beef is tender, stirring occasionally. Rinse, seed, and chop chipotle. Stir in chipotle and cilantro. Sprinkle with cheese.

chiles, chuck roast, salt, black pepper, allpurpose, olive oil, onion, garlic, tomato, oregano, ground cumin, chile, fresh cilantro, cheddar cheese

Taken from www.myrecipes.com/recipe/chili-con-carne-0 (may not work)