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Poblano Chili Macaroni Skillet
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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.