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New Mexican Jalapeño Cheese Chili




Source of Recipe


D'Agostino, NYC


Recipe Introduction


A Mexican chili based on cheddar cheese and green chiles, this dish features tomatoes, onions, peppers, leaf spinach, and rice.


List of Ingredients




1-1/2 teaspoons extra-virgin olive oil


1 cup chopped yellow onion


1/2 cup chopped green bell pepper


2 garlic cloves, minced


1 tablespoon chili powder


1-1/2 teaspoons ground cumin


1/2 teaspoon dried oregano leaves


5 cups regular canned chicken broth (not condensed)


1 cup canned diced tomatoes, undrained


1/2 cup converted rice


4 ounces velveeta mild Mexican Cheese


1 10-ounce package frozen leaf spinach, thawed and squeezed dry



Recipe



Place oil in a dutch oven (preferably cast iron) and heat over medium-high heat for 1 minute. Add onion, green pepper, and garlic and cook for 4 minutes or until onion is translucent. Add chili powder, cumin, and oregano and cook for 1 minute more. Add broth and tomatoes with their liquid. Bring to a boil, add rice, and return to a boil. Reduce heat, cover tightly, and simmer for 25 minutes. Remove from heat, stir in cheese and spinach, cover, and let stand for 5 minutes to melt cheese. Stir, cover, and let stand for 5 minutes more to absorb flavors. If a thicker chili is desired, mix 2 tablespoons water with 2 teaspoons cornstarch until smooth. Add to the chili and cook for 2 - 3 minutes over medium heat or until slightly thickened.



SUGGESTED GARNISH: Chopped scallions.



Makes about 5 - 6 cups