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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Warning! Chipotle Hazard! I like mild chili, really, but when it comes to chipotles, you have to be prepared to take responsiblity for your own pain. The faint of heart should move on to the next recipe.
3 pounds ground or whole sirloin
9 fresh poblano peppers
3 medium onions
4 10 ounce cans Rotel diced tomatoes
12 dried chipotle peppers
2 tablespoon New Mexico chile powder
1 tablespoon ground comino (cumin seed)
1 tablespoon paprika three cloves garlic
5 fresh chopped sage leaves
2 tablespoon fresh chopped oregano
Cut the chipotles in half, and cover with hot water, steeping for 30 minutes. After they soften, add the water and chipotles to blender with garlic and blend till smooth. Resist the temptation to smell this up close, or you will go "oww!" In spite of having written these wise words, and having read them dozens of times, I still can't stop myself from taking a whiff. It always hurts, but I always do it. It this the essence of my being? My Chiliness?
If using whole sirloin, slice it thin across the grain. Sauté the meat until grey. Add chopped onion and brown on hight heat until the onion is dark and carmelized (best done in non-stick pan). Add meat, chipotle sauce, tomatoes and spices to pot and bring to boil. Reduce heat to simmer till meat is tender (about an hour and a half.)
Blister poblanos in a broiler (burn skin till black, both sides), and then put in a plastic bag for a few minutes. Dig this aroma! Remove skins and chop. Add to pot for last 20 minutes.