Recipe

Chili Chuck Roast With Poblanos And Red Peppers Recipe

Add Step-by-Step Photos	Crabhappychick / All my dishes 1 year, 8 months ago 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). Si... More Prep:10m Cook:150m Servings:8	Crabhappych
	mexican

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Fans

chacha

chefmeow

jenniferby

yorbacus

jimrug1

Ingredients

3 pounds chuck roast, boneless

1 tablespoon chili powder, ancho is nice

1 teaspoon salt

1 teaspoon freshly ground pepper

1 tablespoon olive oil

2 cans beef broth

2 poblano peppers, seeded and chopped

1 onion, chopped

1 can crushed tomatoes, 28 ounce can

1 chipotle chile canned in adobo, finely chopped

1 1/2 cups long-grain rice

Directions

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!

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Comments

chefmeow 1 year, 8 months ago said:
Oh yeah, this sounds magnificent and a must try. I LOVE poblanos and this sounds like a great recipe.

chacha 1 year, 8 months ago said:
Oh my gosh, I can't believe how delicious this recipe looks. Thanks so much for sharing with all of us.

jimrug1 1 year, 7 months ago said:
This sounds great. I love the combo of chiles in here.. Will have to give this a try. Thanx... Jim

thepez 1 year, 6 months ago said:
Tried this over the weekend and it was excellent. I drained the tomatoes before adding - just a habit as I sometimes feel the extra juice can change the taste too much. Silly since I hadn't tasted this one yet! I'll try leaving it in next time. Also, used "instant rice" since we had it on hand - just put it in about 10 minutes before serving.

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