POBLANO CHILI MACARONI SKILLET

I found some beautiful poblano peppers at the store and wanted to make something with them. They were either going to go on some nachos, steaks if I could find some cheap enough, or a Poblano Chili Macaroni Skillet. The skillet was the requested dish and I found a basic recipe (more to let me know how much liquid to add).

Poblano chili macaroni skillet is an easy dish to whip together and as a bonus, the Hubby really enjoyed it, not even minding eating leftovers!

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Poblano Chili Macaroni Skillet

Ingredients

Spice Blend

• 1 teaspoon sea salt plus extra to taste
• 1 teaspoon ground pepper
• 1 tablespoon Clubhouse Brazilian Style BBQ seasoning
• 1 teaspoon smoked paprika
• 1 tablespoon dried oregano
• 2 teaspoons Clubhouse Roasted Garlic and Red Pepper seasoning

Pepper Vegetable Broth

• 3 1/2 cups boiling water
• 2 dried pasilla peppers
• 2 dried cascabel pepper
• 2 poblano pepper charred, seeded, and diced
• 1 can 15 ounce diced fired roasted tomatoes

Other

• 1 Tablespoon olive oil
• 1 pound lean ground beef
• 1 onion diced
• 1 tablespoon crushed garlic
• 8 ounces elbow noodles
• 1 cup shredded cheddar cheese plus extra for garnish

Instructions

• Crack the stems off the dried peppers and knock out the seeds. Set them to soak in 3 1/2 cups of boiling water.
• Either broil or grill the poblano peppers until charred. Place in a bowl and cover with saran wrap for 5 minutes.
• Remove the peppers from the bowl, score down one side and lay flat. Peel off the charred skin and remove the stem and seeds. Dice the peppers.
• Remove the soaked peppers and roughly chop. In a small food processor, blend the fire roasted tomatoes with the soaked peppers. Add some vegetable stock base to the 3 1/2 cups of chili water.
• Prepare the spice blend and mix the ingredients together.
• In a large skillet, heat olive oil on medium heat. Add onion and the diced poblano peppers, sprinkling with a bit of the spice mix. Sauté for a few minutes or until onion is translucent. Add the garlic to the pan and stir well.
• Add the ground beef, dusting with half of the remaining spice mix, and cook until beef starts to brown.
• Add the tomatoes and chili vegetable broth to the pan and the remaining spice mix. Bring to a simmer and then add the noodles. Stir well.
• Reduce heat to low, cover the pan and let cook for about 20 minutes, until pasta is cooked, stirring occasionally.
• Stir in one cup of cheese and mix gently until cheese is melted.
• Remove pan from heat and season with extra salt to taste. Garnish with extra cheddar cheese if desired.