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Albuquerque Chili

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		Vegetable	4	Servings

INGREDIENTS

1		Onion, chopped
3		Fresh tomatoes, peeled and
		chopped
3		Fresh Anaheims, chopped
2		Fresh red bell peppers
		chopped
6		Carrots, chopped optional
2	oz	Dried Anchos, stems and
		seeds removed
2	oz	Dried Passillas, stems and
		seeds removed
4		up to
12		Dried Japones, stems removed
		adjust heat level to
		your
		liking
1		up to
4		Fresh Habaneros, stems
		removed adjust heat
		level
		to your liking
2		up to
12		Cloves garlic, I like lots
		of garlic in this recipe
1		Cubic inch fresh ginger
		root chopped
1		Bottle brown ale or dark
		beer

INSTRUCTIONS

SirWill1 <SirWill1@omni.voicenet.com>  STEP 1: Put all ingredients in a
large pot with a tablespoon or two  of oil. Cook until browning just
begins.  STEP 2: 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 tsp of Kitchen Bouguet, or some herbs.  I
usually find myself tossing in a bit of allspice and cinnamon,  maybe
half a tsp of each, and sometimes some herbs (rosemary, sage,  oregano,
dill, even a little mint and/or fresh dill. I've also sliced  scallions
crosswise into little circles and added them late so they  stay crisp
and flavorful.  Meat is optional.  When I add meat I use about a half
pound each of  chopped sirloin and chopped turkey cooked together in a
separate pot  until well cooked, then I drain all the fat off in a
colander and  wash it down with hot water before adding it to the mix.
Keeps the  whole thing fairly low in fat.  Another variation is to pour
off and reserve the juices from the  original pot of veggies before
adding the blended chiles and use it  for a soup starter.  Let it
simmer at least another two to three hours.  Note -- no salt!  Be good
to your cardiovascular system!  If there's  something missing, try a
little cumin or coriander or a bit more  allspice and/or cinnamon!  I
use this as a spaghetti sauce or a topping for nachos.  It lasts
forever (I've kept it as long as three weeks) in the bottom of the
fridge in tight tupperware containers and gets better with age.
CHILE-HEADS ARCHIVES  From the Chile-Heads recipe list.  Downloaded
from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 232 Calories From Fat: 33 Total Fat: 3.7g Cholesterol: 0mg Sodium: 4420.1mg Potassium: 1568.2mg Carbohydrates: 28.6g Fiber: 9.2g Sugar: 10.6g Protein: 18.9g