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Chef Jessica's Roasted Poblano Beef Chili with Black Beans

Roasted Poblano Beef Chili with Black Beans

Yield: 6 servings

Ingredients:

  • 4 poblano peppers

  • 1 tablespoon vegetable oil

  • 500 grams lean ground beef (can substitute ground turkey or veggie ground round)

  • 1 small onion, diced small

  • 2 tablespoons ground cumin

  • 1 tablespoon chili powder

  • 1 tablespoon ground coriander

  • 1 tablespoon Mexican oregano

  • 1 tablespoon sweet smoked paprika

  • 1 cinnamon stick (2” long)

  • 2- 540 ml cans black beans, rinsed and drained

  • 2- 796 ml cans diced fire-roasted tomatoes

  • 2 dates, pitted and finely chopped (or 1 tablespoon sugar)

  • 1/2 cup chopped cilantro

  • 1/2 lime, juiced

  • Salt

  • 1/2 cup sour cream, for serving

Directions:

  1. Roasting Peppers: Place oven rack on second to top rung. Preheat oven to high broil. Line baking sheet with aluminum foil and place poblano peppers on baking sheet. Place baking sheet in oven and broil the peppers until the skin is charred and black. Quarter turn the peppers a few times to char on all sides. Remove from oven and place peppers in bowl and cover tightly with plastic wrap. Allow to sit for at least 10 minutes. Using your fingers, rub off the charred skin. It will peel off easily. Slice peppers in half and remove stem and seeds. Slice peppers length-wise into 1/4” strips and then dice into 1/4” pieces.

  2. In large heavy-bottomed pot, heat oil over medium-high heat. Add ground beef and sprinkle with 1 teaspoon salt. Using a wooden spoon, break up meat into small pieces. Cook, stirring occasionally, until beef is half cooked. Add the diced onions and continue to cook until beef is no longer pink.

  3. Add the spices and cinnamon stick and stir to coat meat and onions with the spices. Cook, stirring often, for 2 minutes.

  4. To the pot, add the drained beans, diced poblanos, tomatoes, dates and another 1 teaspoon of salt. Stir well and bring to a boil. When boiling, reduce heat to low and let simmer for 1 hour, giving the chili an occasional stir.

  5. After the chili has simmered for an hour, add the cilantro, lime juice and season to taste with more salt if necessary. Garnish with sour cream and avocado salsa.


Avocado Salsa

Yield: 6 servings

Ingredients:

  • 2 avocados, diced

  • 2 tablespoons finely diced red onion

  • 1 large tomato

  • 1/4 cup finely chopped cilantro

  • 1 lime, juiced

  • Salt

  • Pepper

Directions:

  1. Slice tomatoes in half through the stem end and then slice into quarters. Using a paring knife, scrape the seeds out. Cut each tomato quarter into thin slices and then dice.

  2. In a small bowl, add the diced tomatoes, avocado, onion, cilantro and lime juice. Stir to combine and season with salt and pepper. (about 1/4 teaspoon each salt and pepper)

 

Chili au bœuf avec piments poblanos rôtis et haricots noirs

Rendement : 6 portions

Ingrédients :

 

4 piments poblanos

1 cuillère à soupe d’huile végétale

500 grammes de bœuf haché maigre (ou dinde hachée ou un remplacement végétarien de viande hachée)

1 petit oignon en petits dés

2 cuillères à soupe de cumin moulu

1 cuillère à soupe de poudre de chili

1 cuillère à soupe de coriandre moulue

1 cuillère à soupe d’origan mexicain

1 cuillère à soupe de paprika fumé doux

1 bâton de cannelle (2 po de long)

2 boîtes (540 ml) haricots noirs rincés et égouttés

2 boîtes (796 ml) tomates rôties en dés

2 dattes, dénoyautées et finement hachées (ou 1 cuillère à soupe de sucre)

1/2 tasse de coriandre hachée

Jus 1/2 lime

Sel

1/2 tasse de crème sûre, pour servir

 

Directions : 

  1. Rôtir les poivrons : Placer la grille du four sur le deuxième ou le dernier niveau. Préchauffer le four à haute température. Tapisser une plaque à pâtisserie de papier d’aluminium et y déposer les poivrons poblanos. Placer la plaque dans le four et faire griller les poivrons jusqu’à ce que la peau soit carbonisée et noire. Retourner les poivrons plusieurs fois pour les carboniser de tous les côtés. Retirer du four, placer les poivrons dans un bol et couvrir hermétiquement d’une pellicule plastique. Laissez reposer pendant au moins 10 minutes. À l’aide de vos doigts, frottez la peau carbonisée. Elle se détachera facilement. Couper les poivrons en deux et retirer la tige et les graines. Couper les poivrons dans le sens de la longueur en bandes de 1/4 po, puis en dés de 1/4 po.

     

  2. Dans une grande marmite à fond épais, faire chauffer l’huile à feu moyen-élevé. Ajouter le bœuf haché et saupoudrer d’une cuillère à thé de sel. À l’aide d’une cuillère en bois, briser la viande en petits morceaux. Faire cuire, en remuant de temps en temps, jusqu’à ce que le bœuf soit à moitié cuit. Ajouter les oignons en dés et poursuivre la cuisson jusqu’à ce que le bœuf ne soit plus rose.

     

  3. Ajouter les épices et le bâton de cannelle et remuer pour enrober la viande et les oignons d’épices. Faites cuire, en remuant souvent, pendant 2 minutes.

     

  4. Dans la marmite, ajoutez les haricots égouttés, les poblanos en dés, les tomates, les dattes et une autre cuillère à café de sel. Remuez bien et portez à ébullition. Une fois l’ébullition atteinte, réduisez le feu à doux et laissez mijoter pendant 1 heure, en remuant le chili de temps en temps.

     

  5. Après que le chili a mijoté pendant une heure, ajoutez la coriandre, le jus de lime et assaisonnez au goût avec plus de sel si nécessaire. Garnir de crème sûre et de salsa à l’avocat.

     

Salsa à l’avocat

Rendement : 6 portions

Ingrédients :

 

2 avocats, coupés en dés

2 cuillères à soupe d’oignon rouge, finement haché

1 large tomate

1/4 tasse de coriandre hachée

Jus 1 lime

Sel

Poivre

 

Directions : 

1. Couper la tomate en deux par l’extrémité de la tige, puis en quartiers. À l’aide d’un couteau d’office, enlever les graines. Coupez chaque quartier de tomate en fines tranches, puis en dés.

2. Dans un petit bol, ajoutez les tomates en dés, l'avocat, l'oignon, la coriandre et le jus de lime. 3. Remuez pour combiner et assaisonnez de sel et de poivre.

 

 

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