Over the years my Chili recipes have varied to some degree. Today I’ve tried something new. Previously I have used Chili Powder but today I tried using re-hydrated “Ancho Chilies”. Everything else is pretty much my basic style. I’m hoping the anchos will add some richness to the chili. Below you will find the ingredients list. The Ingredients List is merely a road map with many ways to get to your final destination. You may want to add quantities, use less of them or include some of your own. When making soups and chili we always need to adjust seasoning during cooking… So don’t get too caught up in exact measurements. If it needs more or less of something; make the adjustments! I have never made this exactly the same every time!
I treat my chili like an Italian Bolognese layering flavors. It may seem easier to just add everything at once and cook; this will work, however the resulting chili will not be even close to it’s potential.
Warning: If you can’t handle spicy food; this recipe is not for you!
7-8 Ancho chilies
2 Medium onions diced
1 Red bell pepper chopped
1 Green bell pepper chopped
7 Garlic cloves
25 Ounces crushed tomatoes
3-4 Cans Goya red beans drained
4 Packets Sazon Goya
1 Tbsp ground cumin
1 Tbsp Miners beef base
1 Tbsp Smoked paprika
1 7.5 Oz Can Chipotle in Adobo with sauce.
Goya Adobo or salt yo taste.
Prepare Ancho chilies by breaking them open and removing seeds; leave the seeds in if you want your chili spicier. Don’t worry if you don’t get all the seeds; they will come out after we soak them. Cover Ancho Chilies with warm water and let soak for 20-30 minutes. Take chilies out of water and combine them with the garlic and chipotle peppers in a food processor or blender along with some of the soaking liquid. Set aside!
Heat a large dutch oven over medium high heat; add olive oil to coat. Add ground sirloin, venison or turkey. Cook and break up with a spoon or spatula. Cook until all the meat has turned brown. Add onions, cumin, smoked paprika and 4 packs Sazon Goya and cook until onions are translucent. Add Ancho, chipotle garlic mixture and cook for twenty minutes stirring frequently Add bell peppers and miners beef base or 2 beef bouillon cubes and crushed tomatoes. After 10 minutes lower heat to medium low (about 3-4 on electric stove) and cook for one hour stirring every 15 minutes.
Tip: Stir this recipe as directed to avoid burning and sticking. If it does burn DO NOT scrape it off. The foul flavor will ruin the chili.
Add Goya red beans and adjust seasonings. I start adding my Goya Adobo or salt at this point. Cook covered for about an hour. Taste and adjust for seasoning, cook uncovered until adjustments are incorporated and a chili consistency is achieved.
Serve in bowl with shredded cheddar cheese or over a burger like I did. I really liked what the Ancho chilies did for this recipe. I will make the Anchos standard from now on. You can make this as spicy as you like by adding chopped jalapenos or New mexico/Anaheim chilies.