Serious Heat: Roasting Chiles the Alton Brown Way

Name: Serious Heat: Roasting Chiles the Alton Brown Way
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon ancho chile powder; 1 teaspoon chili powder; 473 milliliters cooked white rice; 1 teaspoon cumin; 680 grams ground beef; 2 Tbsps olive oil; 1 onion, minced; 6 poblano chiles, stemmed, seeded and roasted; 6 servings Salt and freshly ground pepper; 2 Tbsps tomato paste

Serious Heat: Roasting Chiles the Alton Brown Way might be just the main course you are searching for. This gluten free and dairy free recipe serves 6. One serving contains 436 calories, 22g of protein, and 28g of fat. If you have ground beef, onion, rice, and a few other ingredients on hand, you can make it. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a large sauté pan over medium-high heat, warm 2 tablespoons of olive oil, add the onion, and sauté for 3 minutes.

Ingredients you will need

Olive Oil

Onion

Equipment you will use

Frying Pan

Add the ground meat, breaking it up with the back of a fork, and cook for 5 to 7 minutes, until completely browned. Stir in the rice, cumin, chili and ancho powders, and tomato paste. Reduce heat to medium, cook for 5 minutes longer, and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Tomato Paste

Ground Beef

Chili Pepper

Cumin

Rice

Stuff each poblano with a generous serving of the meat mixture. Reduce heat to very low, and place the stuffed poblanos, side by side, into the sauté pan, cover, and cook for an additional 5 minutes.

Ingredients you will need

Poblano Pepper