Black Canyon Chipotle Chili

Hi Everyone;

 

I know…I’m an author, and I write scifi and supernatural thrillers. But, I just had to share my recipe with everyone for Black Canyon Chipotle Chile. If you like chili, and especially if you like HOT chili, give this a try. I call it “Black Canyou Chipotle Chili” because my husband and I own 30 acrues in Black Canyon, just NW of Heber, AZ, and it’s made with Chipotle Chiles, so it should be hot, with a slightly smokey flavor.

Following this recipe will yield a pretty hot chili. You can make it hotter or milder by using more or less chipotles.

 

1/2 Small package dried red kidney beans

1/2 Small package dried black beans

4 Fresh Anaheim Chiles – parched, peeled and chopped* (See Below)

4 Cloves garlic diced

1 Medium onion diced

1 Bunch fresh cilantro chopped (mailny the leaves)

1 lb Grass Fed ground beef

1 Large can organic crushed tomatoes (in puree, if possible)

1 Reg. can organic tomato sauce

6 (Organic, if possible) chipotle chiles in adobo sauce, chopped

Cumin to taste

 

A) Soak and cook beans until tender per package instructions, and set aside.

B) In a frying pan, heat some olive oil or butter (I used butter). Heat the diced garlic and onion until tender. Add the chopped cilantro and some cumin. Heat enough for the cumin and cilantro to release their aroma. Add the ground beef and brown.

D) Once the ground beef is browned, add to crock pot. Add Tomatoes and tomato sauce, beans, chopped Anaheim and chipotle chiles, and cumin to taste. Add in some of the adobo sauce from the chipotles to add a little more heat, and a smokey flavor.

E) Cook on “high” for about 4 hours.

 

To parch and peel chiles:

Start by washing and drying the chiles. Then cut a small 1″ slit near the stem. Place the chiles on an ungreased cookie sheet, and place on top rack in your oven (set on broil) until the skin starts to bubble and turn black (usually just a few minutes), turn them over, and let the skin on the other side bubble, and turn black. Then, remove from oven, and quickly place the hot chiles in a zip lock bag. Close the bag. and allow them to cool in the bag. Once they are cool, the skin will peel off easily. To use in the chili, peel, cut off stem, then remove the large cluster of seeds at the stem, and chop. It’s okay to leave some seeds if you want…they will add to the heat.

 

That’s it! I hope you enjoy my chili!

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