Ingredients:
2 Fresh pasilla chile peppers
2 Fresh Anaheim chile peppers
2 Red bell peppers
2 Tablespoon(s) Vegetable oil
2 medium Onions; diced
4 Fresh jalapeno chile peppers (or more if desired) seeded and finely minced
3 Tablespoon(s) Minced garlic
10 Tomatoes; seeded and diced
2 Dried ancho chile pepper =OR=- Pasilla chiles stemmed and seeded
2 Teaspoon(s) Cumin powder
1 Teaspoon(s) Ground cinnamon |
Directions: If you like chili, you'll want to make a lot of this and freeze it.
Add whatever extra ingredients you like and you have your own custom
chili.
ROAST, PEEL AND SEED the pasilla, Anaheim and red peppers, then dice
them. Preheat oven to 325F. Heat the oil in a medium ovenproof
skillet over medium heat, add the onions and jalapeno peppers and
cook, uncovered, until the onions are translucent, about 5 minutes.
Add the garlic, tomatoes, roasted peppers, dried chiles, cumin,
cinnamon and salt. Cover and place in the 325F oven for 30 minutes.
Remove the chili base from the oven and scrape into a bowl. Divide
into family portions and place in the freezer for up to 6 months.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
|
