Make this delicious red chili from chiles and other ingredients from your garden!
Ingredients:
- 3 whole dried Guajillo chiles
- 3 whole dried Ancho chiles
- 3 whole dried Red New Mexico chiles
- 1-2+ green bell peppers or
roasted/peeled New Mexico or Pueblo Green Chiles, chopped - 1 large poblano pepper, chopped, seeds removed (can also roast)
- 2 (16 oz.) cans red kidney beans
- 1 (16 oz.) can pinto beans
- 1 cup of fresh or canned diced tomatoes (optional)
- 1 Onion
- 4-6+ Garlic Cloves, minced (2+ tablespoons)
- 1 lb. Ground Beef (or go vegetarian with use ground tofu, mushrooms, or potatoes)
-
6 cups (1.4L) vegetable, beef, or chicken stock
- 1 Teaspoon of Cumin
- 2 tablespoons oil
- Dash of Cinnamon
- Salt & pepper, to taste
Optional Toppings: Shredded Cheese, chopped Green Onions, Cowboy Candy, Pickled Jalapenos, chopped Cilantro
Directions:
For Dried Peppers: Remove the stems and seeds from each dried pepper using scissors to cut off stems. Add prepared dried peppers to a saucepan with hot water, cover with lid, and let them soak for 20 minutes or until softened. Add the softened chiles to a blender, add some of the stock, and blend into a chili paste.
In a large stock pot, sauté beef (or tofu, mushrooms, potatoes) with oil, onions and peppers. Add remaining ingredients including chili paste and stock, stir well to combine and bring to a boil. Simmer for 30+ minutes. Serve with toppings. This chili goes great with Chile Cornbread!
Love Chili? Try our related recipe: Spicy Vegetarian Chili Recipe
Love chiles? Find more of our salsa recipes, hot sauce recipes, and chile recipes »
