1½ cups diced yellow onion 5 cloves fresh garlic, minced 1 can (14.5 ounces) diced tomatoes in juice, undrained 1 jar (7 ounces) The Gracious Gourmet Chile Red Pepper Tapenade Salt and freshly ground black pepper
Heat oil in large skillet or Dutch oven over medium heat. Add ground meat; cook until browned. Stir in poblano chilies, onion and garlic. Cook until tender. Stir in undrained diced tomatoes and Chile Red Pepper Tapenade. Season to taste with salt and pepper. Reduce heat to low and cook, uncovered, stirring occasionally, 1 hour, adding a little water as needed.
