1) Preheat the oven to 190C/Gas 5.
2) Cut the top out of the poblano peppers like you would a pumpkin, leaving the stems attached and set aside. Scrape out the seeds and fill the poblanos with chilled Cin chilli 0.5cm from the top. Place the top of the poblano back onto the pepper so it looks whole again. Lay the peppers in a 20 by 28cm baking dish, alternating the directions of the peppers so that they all fit. Bake in the oven for 30 mins. (Note: If you want the skins to be blackened, you can turn your grill on for the last 5 mins.)
3) Remove poblano peppers from the oven and cover with the shredded cheese. Return the dish to the oven and bake for another 10 mins. Remove from the oven and transfer to a serving dish.
4) For the Cin chilli: In a large heavy bottom pot, heat olive oil over medium-high heat. Add the beef mince and cook until browned, about 8 mins. Season with salt and drain off the excess grease. Add the tomato sauce and the beef broth and simmer for 1 hr. Add all of the ingredients from batch one, stir and simmer for 35 more mins. Add batch two to the pot and cook for another 20 mins, stirring often. Add batch three and cook for 10 more mins. Let cool and store in an airtight container in the refrigerator. Use in Cin chilli stuffed poblano peppers, Cin chilli Puffs, and Cin chilli con queso.