This is my go to if I’m making chili for more than one person, or if I’m just feeling like I want to eat nothing but chili for the week, because the end result is a lot of chili, and there ain’t nothing wrong with that! So without further ado, and because I’m not a food blogger who feels the need to include their life-story before each and every recipe… Here we go!
Fresh Chili’s
8 Bird’s Eye Chilis
4 Serrano Peppers (diced)
1 Mem Jolokia (I grow these peppers. You more than likely will be using habanero)
Dried Chili’s
6 Arbols
3 Anchos
3 Guajillos
2 Pasillas
2 Puyas
1 Chipotle
Meat
3lb. Beef Stew Meat
1lb. Ground Turkey
The Rest
1 can Roasted Garlic Diced Tomatoes (drained)
1 can ‘Rotel’ Diced Tomatos and Jalapenos (drained)
1 can Black Beans (drained)
1 can Kidney Beans (drained)
1 Yellow Onion (or whatever color you have really – diced)
1 Box Vegetable Stock (or Chicken, or Beef)
1 tbs. Brown Sugar
1 tsp. Mexican Oregano
2 tsp. Cumin
4 Cloves of Garlic
Salt, Pepper, Olive Oil to Taste
Optional
You could add 1-2 tablespoons of Arrowroot if you wanted to thicken it up a little bit. Your choice, but simmer for an hour or so before you make that call.
- All of the dried chili’s go in hot water for a little bit, until they’ve become soft (reserve liquid).
- All of the softened chili’s, and the bird’s eye chili’s go in the blender/food processor along with the; brown sugar, cumin and oregano (you will be adding the reserved liquid little by little in order to make the blender “go”. Start at 1/4 cup and go from there.
- The garlic, and onion go in whatever you’ll be making the chili in. Cook them in olive oil until the onion is translucent, and the garlic smells amazing. Season with salt
- Add the ground turkey and cook that up, then add the beef and get that to “rare” or so. Doesn’t take long, but the pot is probably a bit full at this point, so it’s not easy to stir. Just do it at high heat, so everything is good and hot for step five.
- At this point I typically just add everything else. Vegetable stock, the chili mixture, the beans and the canned tomatos/jalapenos.
- Bring to a boil, then dial it back.
- Simmer
There you have it. Serve with sour cream, and some corn chips!
