Spicy and smoky, this is a delicious go to chili recipe. I put a big pot on the stove early in the weekend, and everyone eats for 2 days. —Brussels Sprouts for Breakfast
medium onions (diced)
cloves garlic (minced)
6 oz. can tomato paste
dried jalapeno pepper flakes
dried chili de arbol (stems and seeds removed)
large can crushed tomatoes
can red kidney beans
can black beans
can hot green hatch chilies
1 1/2 cups
low sodium broth (I used homemade smoky turkey broth)
In This Recipe
Start by prepping the chilis de arbol. Remove most of the seeds from the chilies by cracking them in half. Char the chilies for 3-4 minutes in a dry saute pan. Cover with 3 cups of boiling water and let sit for 30 minutes. Puree in a food processor and set aside.
In a large soup pot, brown the ground beef over medium heat for 8 minutes. Remove with a slotted spoon to a plate.
Add 1 tbsp of oil to the beef fat and remaining beef bits. Add both onions, cumin, cayenne, coriander, jalapeno flakes, smoky paprika, bay leaf, salt and pepper. Saute for 5 minutes. Add garlic and saute for 3 minutes.
Add tomato paste and stir in. Let cook for 3 minutes. Add can of crushed tomatoes and some more salt and pepper. Stir in 1/4 cup of flour to thicken, and bring to a simmer.
Add chili de arbol puree/liquid and stir in. Bring back to a simmer. Add ground beef, corn, kidney and black beans, and chilies. Bring to a simmer
Add turkey, beef or chicken broth, salt and pepper. Bring to a simmer and let cook for 30 minutes. Serve with shredded cheese, cilantro and diced onion.