Sunday, February 19, 2012

Fire Roasted Poblano Chili

Since we've discovered milk, corn and tomato allergies in the family I've been forced to become a bit more creative in my meal planning. One of my favorite meals to have in cold weather is chili. Alas and alack, tomatoes are the base of my recipe. So, I began searching for a tomato free chili, and Pinterest came to the rescue. I discovered Maid in Alaska's recipe for Tomato Free Chili with Fire Roasted Poblanos. Honestly, I thought that I would have to try several recipes before we found one to please everyone in the family. Happily that wasn't the case. This recipe (with only small changes to the original) has become our go to recipe for allergy free chili!

Tomato Free Chili with Fire Roasted Poblanos Recipe:

2 poblano peppers, roasted, peeled, and chopped (directions below)

2 lbs. organic ground beef

1 large yellow onion, chopped

5 garlic cloves, minced

4 teaspoons chili powder

1 1/2 teaspoons ground cumin

1 teaspoon Mexican oregano (if you don’t have Mexican oregano, you can use regular oregano)

1 can black beans, drained and rinsed

1 can Ranch style pinto beans

32 oz. beef broth (she only used 2 cups, but we like ours to simmer a long time and not too thick)

salt & pepper to taste

To fire roast the poblanos:

Maid in Alaska's directions: Roast the poblano peppers directly on your grill or on top of your gas stove top burner (directly over the flame) until they are black and charred all the way around. Place in a bowl and cover with plastic wrap to steam (this will sweat the skin and make peeling the peppers easier). Set aside for at least 10 minutes. I didn't have a grill or gas stove top available so just put my peppers in the oven at 545° for a few minutes until charred and then followed above directions to steam and peel.

Hold the top of the pepper and use a large kitchen knife to scrape off the blackened skin. Cut the peppers open and remove the stem and seeds. Then spread the peppers out on cutting board and chop.

To make the chili:

In a large Dutch oven, brown the beef with the onion and garlic and drain grease. Lightly season with salt and pepper. Stir in the chili powder, cumin, and oregano, and cook for 2 minutes. Add the chopped poblanos, black beans, pinto beans, and beef broth. Bring to a boil, then simmer uncovered for 30 – 50 minutes, depending on how thick you like your chili . Water may be added to thin it down a bit if desired. The longer it simmers, the thicker it will become. Season with salt and pepper to taste.

Now I'm dreaming of finding a tomato and cheese free pizza and lasagna. A girl can always dream.


Lindsey said...

This sounds really yummy! I didn't know your family was dealing with allergies. Can you tell me how you discovered these allergies?

Sandra said...

One son was having stomach problems - my first thought was gluten intolerance - like your guy...
One having problems that made us think allergies that are airborne. But since we've been off milk, corn and tomatoes the problems have pretty much disappeared.

Lindsey said...

Wow! That's awesome! Corn and tomatoes are hard!! Like gluten, you don't realize how many things have corn in them until you start reading labels. I think I'm allergic to potatoes and possibly corn too. Although I have found that if I eat sprouted corn (Food For Life Tortillas) my tummy is ok.