10 January, 2013

Mexican Flavored Chili

Holy smokes do I have a chili recipe for you!

Back from a day of skiing, me and The Boyfriend were craving some warm comfort food.  I thought I'd make something quick and easy.  

I mean, you just throw everything in a pot when making chili. How much simpler can it get? 

But no.  
Here I go, roasting peppers first, making purees, all sorts of ridiculousness that took me an hour and a half before everything got simply tossed in a pot.  

But I was thinking of you, invisible internet people.  I wanted to share with you a different way of making chili, not using canned tomatoes and tomato paste.  So I made my own puree of roasted red peppers, poblano peppers, and tomatoes. 

You may be scared by all the peppers if you don't like spicy.  I will say this chili has some kick for sure, but it's not one of those try-to-rip-your-tongue-out-of-your-mouth spicy.  Eliminate the sriacha/hot sauce and cayenne if your nervous.  Those who want more spicy can always add hot sauce. 
In the end, this was a most delicious chili, and worth the time and effort.  I made a huge batch (what's the point of making chili if it only feeds you for 2 days?!).  I'd say this recipe would feed about 14 people.  We had leftovers for 3 days, and I have 2 tupperwares in the freezer for some quick winter meals.

Of course this is a perfect party sized chili for all you football fans out there. You could even make it a day or two ahead and have it in a crockpot for when you've had too many beers to actually cook anything at your football party. :)

Mexican Flavored Chili

The meat:
16 oz ground chorizo
16 oz mild italian sausage
3 lb ground beef

The veggies

7 stalks celery, chopped in 1/4 inch slices
1 jalapeno, stem and seeds removed, minced 
2 green peppers, stem and seeds removed, cut into 1/2 inch dice
1 red pepper, stem and seeds removed, cut into 1/2 inch dice
4 carrots, peeled, cut in half lengthwise, then cut in thirds lengthwise and diced
2 onions, coarsely diced

The stuff you throw in chili:
26 oz can red kidney beans, drained
30 oz can pinto beans, drained
15 oz can cannellini beans, drained
1 tbsp paprika
1/2 tsp cumin
1 tsp cayenne
1 tbsp marjoram
1 tbsp oregano
1 tbsp Sriacha or hot sauce of choice

1 bottle dark beer

Base Puree
2 poblano peppers(sometimes called pasilla peppers)
3 red peppers 
5 tomatoes
3 cloves minced garlic

1. Make the base puree.  Broil or grill the poblano, red peppers, and tomatoes until the skin turns black in spots (or for tomato, until the skin begins to crack and peel back on it's own).  Let cool until easy to handle, and remove stem, seeds, and peel skin.  Coarsely chop peppers and tomato and place them and the 3 cloves of garlic in blender or food processor and process until a paste.  Set aside.  

2. While peppers are roasting, brown meats. Add half of each meat to 2 large stockpots and cook, stirring occasionally, until meat is browned. Remove meat with a slotted spoon and set aside (you can set the meat aside from both stockpots in the same bowl).

3. In same two stockpots over medium high heat, add half the veggie mixture to each pot.  Saute until veggies begin to soften a bit, but are still pretty crisp. This step helps veggies release some of their sugars and will make them more flavorful.  

4. Add half the meat back to each pot, and half the 'stuff you throw in chili' to each pot.  Bring the pots to a boil, turn down the heat and simmer for about an hour and a half. 

5. When finished, marry the two pots.  Once cooked down, I could add one pot to the other and it fit perfectly.  Stir well and don't forget the sour cream!

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