Sep 8, 2009

Jen’s Chili with Chili Peppers, Jalapeno’s and Fresh Tomatoes

This is great for chili dogs, or for plain old chili on those chilly days. The Hub’s said it was my best chili yet! I think I agree with him.
Serve it with cheddar cheese, and sour cream on top and corn bread on the side.

Chili with Chili Peppers, Jalapeno’s and fresh tomatoes
1 Onion, chopped
2 cloves Garlic, chopped
3 Carrots, shredded - tip: use food processor to chop finely
1.5 lb ground beef
2 Red Chili Peppers, these are not spicy (optional), chopped
1 Jalapeno (optional), seeded and chopped
4 tomatoes, pureed in blender or food processor
Large Can Tomato Sauce
Chili Powder, about 3 Tbsp
Cumin, about 1 Tbsp
1 -2 Palm full Corn Meal to thicken up
Dash of Sugar, about 1 tbsp
Pinch of cayenne pepper
3-4 shakes of jalapeno hot sauce and regular hot sauce
Can chili beans (ranch style beans), undrained
Can Kidney Beans, undrained
Water

Brown Onions until golden in a hot pan drizzled with a few tablespoons of olive oil. Add hefty pinch of sea salt to onions and brown for approx 5 minutes. Add carrots and brown another 5 minutes. Add garlic, chili peppers, and jalapenos. Add in the ground beef. Break up ground beef with a potato masher to ensure small pieces of meat in your chili. After the meat is cooked, push to the side of pan and add the pureed fresh tomatoes. Cook for another few minutes. Add tomato sauce, chili powder, cumin, hefty pinch of salt, dash of sugar, pinch cayenne pepper, jalapeno sauce, beans, and a few cups of water. You want the chili to be somewhat watery at this point because you will add water and reduce. Taste chili at this point to see if it needs more salt, chili powder, or cumin. Simmer for about an hour to reduce liquid. Add more water and reduce again for even better flavor.
For even deeper flavors, place chili in crock-pot and let simmer on low until ready to serve. Serve with cheddar cheese and sour cream on top and iron skillet corn bread on the side.

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