Great Chili with Chipotle Blast
posted in Seasonings |I made chili this weekend and added your chipolte blast…whew it gave it a great, great kick. Here’s the recipe….I love it. I make it vegetarian for my friends and they both really like it as well.
Vikki’s Chili
3 oz. Dried California Chilies
1- 2 oz. Dried Ancho Chilies
2 lb. Beef (top round steak is a good choice); if vegetarian I use the ground soy burger (Of course, no need to let it simmer and get tender!)
1 large sweet onion
1 TBS Cumin
1 TBS Chili Powder
1 TBS Signature Spices Chipotle Blast
1 15 oz. can Black Beans, drained
1 15 oz. can Dark Red Kidney Beans, drained
Salt & Pepper to taste
Pull stems from chilies; cover with water and bring to boil. Turn off heat and let sit 20-30 minutes until very soft. Put into food processor or blender with 1/2 cup of water used for soaking, puree until smooth. (Note: I put aside 1 cup of soaking water for use when cooking to “thin” chili if necessary as it simmers.)
Chop onion and meat into 1/2 to 3/4″ dice. Over medium heat brown meat with onion and allow onion to penetrate meat flavor. Salt and pepper to taste. Add pureed chilies to meat and onion mixture. Add cumin, chili powder and CHIPOLTE BLAST seasonings. Simmer for 1-1/2 to 2 hours or until meat is very tender. You can also add additional spices just before serving to refresh (”kick-up”) the seasonings. I probably add another teaspoon of each.
It’s great chili and it really freezes well (if any is left over!)
Vikki M, Edmonds, Wa
