TEXAN CHILI CON CARNE
Prepared in 30 minutes or less plus 1hour 45 minutes to simmer.

8 poblano chilis, a mildly spicy and sweet green chili pepper deep in flavor
2 lbs boneless chuck roast, ask butcher to trim and cut into ½-inch cubes
1½ tsp salt
1 tsp fresh pepper
1 tbs paprika
3 tbs all-purpose flour
2 tbs extra-virgin olive oil
3 cups chopped yellow onion
4 garlic cloves, peeled and minced
1 bottle of beer (12 oz)
3 cups canned plum tomatoes, peeled, seeded and chopped
1 tbs dried oregano
1 tbs ground cumin
1 can chipotle chili in adobe sauce
3 tbs fresh cilantro, chopped
8 tbs sharp cheddar cheese, shredded
1 large Ziploc plastic bag

Preheat broiler.  Line baking sheet with aluminum foil.  Pour flour into a shallow dish and set aside.

Place poblanos on baking sheet and broil for 8 minutes or until poblanos are slightly charred, turning after 6 minutes.  Place charred poblanos in the Ziploc plastic bag and seal.  Let stand 10-15 minutes.  Remove poblanos and peel off their skins.  Cut chiles into 1-inch pieces.

Season beef with salt, fresh pepper and paprika.  Dredge in flour. 

Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat.  Add half of the dredged beef to pan and sauté for 5 minutes, turning with tongs to brown all sides then remove.  Repeat procedure with remaining olive oil and beef.  Place browned beef in a bowl and set aside.

Reduce heat to medium.  Add onions to pan and cook for 10-12 minutes, stirring occasionally.  Add garlic and cook for 3 minutes, frequently stirring.  Pour in beer, stir and cook until liquid evaporates, approximately 8-10 minutes.

Return beef to the hot pan.  Stir in tomatoes, oregano and cumin; bring to a simmer.  Cover and cook fo 1 hour, stirring occasionally.

Stir in poblanos and simmer for an additional 45 minutes or until beef is fork-tender.  Rinse, seed and chop chipotle.  Stir in fresh cilantro and chipotle and dividie into 8 bowls.  Garnish with shredded cheese, corn or sour cream.  Serves 8.