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Carroll Shelby's Poblano Salsa Chili

Whatcha Need:
4 - poblano peppers
2 tsp. - olive oil
2 lbs. - ground beef
1 can (8 oz.) - tomato sauce
2 c. - water
1/4 - white onion
1 can (7 oz.) - salsa verde

Whatcha Do:

PREHEAT broiler. Toss poblanos with oil and broil 8 minutes until charred. Transfer poblanos to a bowl and cover.

BROWN beef in a large skillet. Drain fat. Add tomato sauce, water, spice packet, and salt packet. To Fix It Mild, omit the cayenne pepper. To Fix It Hot, stir in entire cayenne pepper packet.

COVER and simmer for 15 minutes. For thicker chili, mix masa flour with 1/3 cup water. Stir in and let simmer for 5 more minutes. While chili cooks, make salsa. Peel and seed poblanos. Chop poblanos and onion, or pulse poblanos in food processor with onion until chopped. Transfer to a bowl and add salsa verde. Serve salsa over chili.

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Carroll Shelby's Chili content produced in Louisiana.

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