Chili Chuck Roast With Poblanos And Red Peppers
From crabhappychick 17 years ago
- 150 minutes to make
- Serves 8
Rich, deep spicy and smoky flavors. Makes a lot of rice so plan a leftover dinner by adding canned chicken broth, a package of frozen spinach and frozen meatballs cut in half (to keep this GF, do NOT use frozen meatballs - simply make your own). Read more Simmer and you have a Mexican Albondigas soup - the easy way! See less
Ingredients
- 3 pounds chuck roast, boneless shopping list
- 1 tablespoon chili powder, ancho is nice shopping list
- 1 teaspoon salt shopping list
- 1 teaspoon freshly ground pepper shopping list
- 1 tablespoon olive oil shopping list
- 2 cans beef broth shopping list
- 2 poblano peppers, seeded and chopped shopping list
- 1 onion, chopped shopping list
- 1 can crushed tomatoes, 28 ounce can shopping list
- 1 chipotle chile canned in adobo, finely chopped shopping list
- 1 1/2 cups long-grain rice shopping list
How to make it
- Heat oven to 325.
- Rub roast on both sides with chili powder, salt and pepper. Brown on both sides. Remove to platter.
- Add 1 can of the broth to Dutch oven; cook over medium-high heat and stir up browned bits. Return roast and juices to pot. Cover and cook in oven 2 1/2 hours.
- Remove roast from oven. Stir in peppers, onion, tomatoes, chipotle chili, rice and remaining can of broth. Cover. Bring to boil on stove top then reduce heat and simmer until rice is tender.
- This is a gluten-free recipe!
The Rating
Reviewed by 5 people-
Oh yeah, this sounds magnificent and a must try. I LOVE poblanos and this sounds like a great recipe.
chefmeow
in Garland loved it
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Oh my gosh, I can't believe how delicious this recipe looks. Thanks so much for sharing with all of us.
chacha
in New York loved it
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This sounds great. I love the combo of chiles in here.. Will have to give this a try. Thanx... Jim
jimrug1
in Peoria loved it
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