|Top with your favorites: diced onion, cilantro, or even a bit of cheese!|
2lb organic 100% grass fed beef
1 large or 2 small onions, diced
6 cloves garlic, minced
1tbs extra virgin olive oil (first cold pressed is best)
6 poblano chiles, seeded and cut in half
2 red bell peppers, seeded and cut in half
1 jalapeno, seeded and minced (omit if you don't like spice)
2-3tbs chili powder
1/2tsp cayenne pepper (omit if you don't like spice)
1 can fire roasted diced tomatoes (Muir Glen Organic is best)
1 green bell pepper, diced
2c chicken stock (msg & gluten free: try Rachael Ray)
1 bay leaf
1/2c chopped cilantro
fresh lime juice, if desired
1. Preheat oven to broil. Brush both sides of your poblano and red peppers with oil. Sprinkle with salt and place on a baking sheet. Broil about 5 inches from the heat source for about 10 minutes per side or until blackened. Let cool slightly and dice.
2. Meanwhile, heat a stock pot with 1tbs oil over medium high heat. Add onion and jalapeno and cook until beginning to soften. Add garlic and beef and cook until browned.
3. Add spices (to taste) and salt and saute for a couple minutes. Add in chicken broth, diced tomatoes, green bell pepper, roasted peppers, and bay leaf. Stir well.
4. Let simmer 20-30 minutes, stirring occasionally. Stir in cilantro and a bit of lime juice before serving. Adjust seasonings as needed.