Posts tagged: Poblano

Slow Cooker HOT Texas Chili

HOT Texas Chili

HOT Texas Chili

I love a great chili. I have participated in many chili cook-offs, but rarely place because I like my chili HOT. If you can’t take the heat stay out of the kitchen. The following is my basic chili recipe minus my 3 secret ingredients. When you make chili you always need to have a secret ingredient or three. I have different recipes based on the method of cooking, this one is for a 6 hour slow cooker. Of course you can substitute different chili’s and spices to taste.

I find that adding sweet tends to allow people to take the heat.

Ingredients:

  • 1 pound ground chuck (80/20), large grind preferred
  • 1 pound chorizo, large grind preferred
  • 1/2 pound diced chuck (1/4 inch cubes)
  • Chilies
    • 3 Serrano chilies, chopped
    • 4 Thai chilies, chopped
    • 2 Red Habanero, chopped
    • 3 Red Hot Holland chilies, chopped
    • 3 Red Fresno chilies, chopped
    • 1 Poblano chili, chopped
    • 2 Red Dulce Mediteraneo chilies, chopped
    • 3 JalapeƱo chilies, chopped
    • 2 dried New Mexico chilies, whole
    • 2 dried Cascabel chilies, whole
  • Spices
    • 1 1/2 tablespoons Kosher or Sea Salt
    • 1 1/2 tablespoons fresh ground pepper
    • 1 1/2 tablespoon chili powder (I use my own blend)
    • 1 1/2 tablespoon ground cumin
    • 1 1/2 tablespoon ground cinnamon
    • 1 tablespoon paprika
    • 3/4 tablespoon fennel seed
    • 1/2 tablespoon ground cayenne
  • 1 medium red onion, diced
  • 1 fennel bulb, chopped
  • 8 clove garlic, minced
  • 3/4 cup light brown sugar
  • 2 cups red wine
  • 28 ounce can diced tomatoes, undrained
  • Secret ingredients 1 (H), 2 (O) and 3 (T)

Directions:

Add wine and tomatoes to slow cooker set on low. Brown chuck, chorizo and diced chuck. Add to slow cooker undrained. Mix well. Prepare onion, fennel, garlic and chilies, add and stir in to slow cooker. Add spices and mix well. At about the 2 hour mark add brown sugar and mix well. Slow cook for 6 hours on low.

Serve in deep bowl with crackers and beer.

A nice spin to this dish is to add 1/2 to 3/4 pound of diced peeled deviened shrimp in the last hour of cooking.

Green Chili Sauce

Green Chili Sauce on Enchiladas

Green Chili Sauce on Enchiladas

This is a traditional New Mexico sauce made with green chilies. It is used on a variety of dishes including hamburgers, enchiladas, eggs, pork, steak and fish. Recently I have used it on Cheezie Chicken Enchiladas and Jucy Lucys. The sauce gains a little heat over time, so make it in advance for a little extra kick.

Ingredients:

  • 4 Hatch or Big Jim Chili Peppers
  • 2 Poblano Chili Peppers
  • 3 Tomatillos
  • 2 tablespoons Olive Oil
  • 2 teaspoons Salt
  • 2 teaspoons Pepper
  • 2 teaspoons Cayenne Pepper

Directions:

Blistered Chilies

Blistered Chilies

Blister the chilies. This can be done several ways.

  • Oven: Place chilies in hot oven 400 degrees for 6-8 minutes until skin blisters away from the flesh.
  • Range top: Cover burner with wire mesh. Place chilies on mesh once burner is heated. Remove when skin is blistered.
  • Grill: Place chilies 5-6 inches over heat. Remove when skin blisters.

Once blistered the chilies can either be peeled or frozen for later use. Freezing the chilies makes removing the skin a little easier.

Green Chili Sauce on Enchiladas

Green Chili Sauce on Enchiladas

Once the chilies have been blistered and the skin removed, dice them and the tomatillos. Add olive oil to a saute pan over medium/medium high heat. Once the oil is hot, add the chilies, tomatillos, salt, pepper and cayenne. Stir and chop with a flat headed spoon over for 5-6 minutes. Remove from heat and serve. The sauce can be kept in the refrigerator for up to a week in a sealed container.

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