"1 Preheat oven to 425 degrees. Cover a baking sheet with parchment paper or aluminum foil. Place the poblano peppers on the baking sheet with space between them. Roast for 15 minutes, turning halfway through the cooking process. 2 Steam them in a paper bag or bowl covered with plastic wrap for 10 minutes. Peel the skins, cut off the stems, and remove the seeds. Dice them and set them aside."
"3 Brown the ground beef in a Dutch oven over medium heat. About halfway through the browning process, add the onions, celery, and carrots. Cook until the onions and celery are soft. 4 Reduce the heat to low and add the garlic, chili powder, ground cumin, dried marjoram, and cayenne pepper. Cook for 1 minute."
"5 Add the beef broth, potatoes, corn, and the poblanos you set aside. Bring the mixture to a boil. Reduce and simmer until all the vegetables are tender. Garnish with fresh cilantro or parsley. Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!"
Roast poblano peppers at 425°F for 15 minutes, then steam for 10 minutes before peeling, destemming, seeding, and dicing. Brown ground beef in a Dutch oven over medium heat, adding onions, celery, and carrots partway through until softened. Lower the heat and add garlic, chili powder, ground cumin, dried marjoram, and cayenne, cooking briefly. Add beef broth, bite-sized Yukon Gold potatoes, drained corn, and the diced poblanos. Bring to a boil, then reduce heat and simmer until all vegetables are tender. Garnish with chopped fresh cilantro or parsley and serve hot.
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