Roasted Poblano Chili with Cheese

This chili is adapted form two chili recipes of Rachael Ray.

I wanted to get some idea's for a chili and mixed the elements from each that I liked.

And what came out was one of the best chili's in the world!

From her "Just in time"  book I took the spices from the Roasted Poblano and Sliced Steak

Chili recipe. Then from "The Big Orange Book" I took the main elements from the "halftime:chili"

I also made mine with all vegan ingredients, but you can use any meat or cheese you like.

The vegan version is so good, you will never miss the meat.

Roasted Poblano Chili with Cheese

3 Pobalno peppers

2 tablespoons of extra virgin olive oil

12oz of package soy meat. or 2 pounds of ground chicken or beef.

1 teaspoon of smokes sweet paprika

1 teaspoon of ground cumin

teaspoon of ground coriander

Salt and pepper to taste

1 dark mexican beer or any you like

1 onion chopped

1 jalapeno seeded and chopped

4 clove of garlic chopped

12 tomatillos

1/4 cup of fresh cilantro

1 cup of vegetable stock, chicken stock if you are using meat

1 teaspoon of agave or honey

1 lime

1 cup of daiya dairy free cheese, mozzarella or Monterey Jack or any cheese you like.

Put the Poblano pepper on top of the burner and let it char until it is black on all sides.

Put them in a plastic bag, and seal it until they cool. Heat a large pot and add the olive oil.

When the pot is heated add the soy meat or chicken. Then add smoked sweet paprika,

cumin, coriander and salt and pepper to taste.Then add garlic, onion and seeded jalapeno, cook for 5 or 8 minutes or until meat is brown. Put the tomatilloas and cilantro in a blender or food processor and mix until

combined. Add then to the pot, cook for 2 minutes and add the beer to the pot. Cook for about 5 to 8 minutes.

Add the vegetable stock and agave, cook for another 10 minutes on low heat. When done Add the juice of one

lime and cheese, then stir.Serve with cilantro and top with more cheese if desired.