3-Way Chili
List of Ingredients
On our trips west, I bought lots and lots of dried chiles. When we came home, I had to find ways to use them. We both think this is a good recipe.
10-12 dried New Mexico chiles*
2 pounds lean ground beef or venison
2-3 cups chopped onions
1 1/2 teaspoons garlic
3 cans diced tomatoes
2 cups beef broth
1 teaspoon cumin
1/2 teaspoon cloves
1 teaspoon rosemary
1/2 teaspoon tarragon
pinch cinnamon
4 cans pinto beans
1 can refried beans
Recipe
Brown ground meat. Add onions and sauté until soft. Add garlic and cook about 2 minutes. Stir in spices. Add chile puree*. Increase heat. Add remaining ingredients. Bring to boil. Reduce heat and simmer about 4 hours. Add another can of diced tomatoes if mixture becomes too thick. Simmer another 30 minutes. Serve in one of the following ways:
--over cooked rice
--over cheese grits
Use instant cheese grits or make your own:
Simmer until nearly tender:
3 c. water
3/4 c. grits
1/2 t. salt
Add: 1 c. shredded sharp cheese
Continue cooking until grits are soft.
--In tortilla wrap. Use large wheat tortillas. Spoon
1/4 c. chili in center of tortilla. Add as desired:
shredded lettuce, chopped onion, chopped tomatoes,
green olives, salsa, sour cream, cilantro. Roll up.
*Briefly heat in frypan until aromatic. Cover w/ water by about 2”. Simmer 30 minutes or so and then cool. Drain, reserving liquid. Process in food processor, adding reserved liquid as needed, until chiles are finely chopped. Strain out residue, pressing out as much puree as possible. Set puree aside. Discard residue.
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