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Red White and Blue Firecracker Chili




Source of Recipe


SFA


List of Ingredients




6 dried Ancho chilies
6 dried red New Mexican chilies
1 teaspoon cayenne pepper
2 pounds coarsely ground beef
1 pound coarsely ground pork
1 large onion, chopped
1 tablespoon chopped garlic
1 cup tomato sauce
5 medium ripe tomatoes, peeled and chopped
3 cups beef broth
2 tablespoons ground cumin
1 tablespoon dried oregano
1 teaspoon sugar
2 cups cannelloni beans, drained and rinsed
1 cup shredded Monterey Jack cheese
1 cup sour cream
1 bag blue corn tortilla chips
1 red bell pepper, chopped


Recipe



Cover the chilies with hot water and let them stand 30 minutes to soften. Remove seeds and stems. In a blender, add chilies and water and puree until smooth. Sauté the beef and port until browned. Add the onions and garlic and continue to cook for 15 minutes. Stir in the tomato sauce, tomatoes, beef broth, cumin, oregano and sugar and simmer for 1 1/2 hours. Add the cannelloni beans. Mix in pureed chili paste and continue to simmer for 30 minutes. Add cayenne pepper to increase heat as desired. Garnish with Monterey Jack cheese, sour cream, tortilla chips and red pepper.