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Title: Albuquerque Chili
Categories: Chile
Yield: 1 Batch
| 1 | lg | Onion, chopped |
| 3 | Tomatoes, peeled and chopped | |
| 3 | Anaheims, chopped | |
| 2 | Red bell peppers, chopped | |
| 6 | Carrots, chopped (optional) |
Put it all in a large pot with a tablespoon or two of oil. Cook until browning just begins.
2 oz dried anchos, stems and seeds removed 2 oz dried passillas, stems and seeds removed 4 12 dried japones, stems removed (adjust heat level to your liking) 1 4 fresh habaneros, stems removed " " " " " " 2 12 cloves of garlic (I like LOTS of garlic in this recipe) 1 cubic inch fresh ginger root, chopped 1 bottle brown ale or dark beer
Pour beer into blender and start a high speed vortex going. Keep it covered as you drop in first the ginger and garlic and get them good and liquefied, then add the peppers. Add more beer (or some of the juices from the vegetables you're cooking) if it gets too thick.
When it's all nicely liquefied, pour it into the pot.
Simmer an hour or so and give it a taste test. You might want to add a can of tomato paste, maybe a tsp of Kitchen Bouguet, or some herbs. I usually find myself tossing in a bit of allspice and cinnamon, maybe half a tsp of each, and sometimes some herbs (rosemary, sage, oregano, dill, even a little mint and/or fresh dill. I've also sliced scallions crosswise into little circles and added them late so they stay crisp and flavorful.
Meat is optional. When I add meat I use about a half pound each of chopped sirloin and chopped turkey cooked together in a separate pot until well cooked, then I drain all the fat off in a colander and wash it down with hot water before adding it to the mix. Keeps the whole thing fairly low in fat.
Another variation is to pour off and reserve the juices from the original pot of veggies before adding the blended chiles and use it for a soup starter.
Let it simmer at least another two to three hours.
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