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Albuquerque Chili




Source of Recipe


Internet


List of Ingredients




1 large onion, chopped
3 fresh tomatoes, peeled and chopped
3 fresh Anaheims, chopped
2 fresh red bell peppers, chopped
6 carrots, chopped, optional
2 ounces dried anchos, stems and seeds removed
2 ounces dried pasillas, stems and seeds removed
4 dried jalapenos, stems removed
1 fresh habanero, stems removed
2 cloves garlic
1 inch fresh ginger root, chopped
1 bottle brown ale or dark beer

Put onion, tomatoes, Anaheims, bell peppers and carrots in a large pot with a tablespoon or two of oil. Cook until browning just begins. Pour beer into blender and start a high speed vortex going. Keep it covered as you drop in first the ginger and garlic and get them good and liquefied, then add the peppers. Add more beer or some of the juices from the vegetables you're cooking if it gets too thick. When it's all nicely liquefied, pour it into the pot. Simmer an hour or so and give it a taste test. You might want to add a can of tomato paste, maybe a teaspoon of Kitchen Bouquet or some herbs. Let it simmer at least another two to three hours.



Recipe