Fiesta Chili
This chili is one of those truly just thrown together chili’s – no rhyme or reason to the ingredients, except I had some laying around and simply grabbed others off the shelf at the market. No measurements were used either – just threw it all in a pot and let it go. Turned out fantastic!
Ingredients:
3 Jalapenos – seeded and diced
3 Dried Ancho Chiles – hydrated
1 head of Garlic (roasted)
2lbs. lean ground beef
1lb. ground pork
1/2 green bell pepper – finely chopped
1/2 red bell pepper – finely chopped
1 cup beef broth
1 8 oz. can of tomato sauce
1 8oz. can of diced tomatoes
1 8oz. can of whole kernel corn
1 8oz. can of black beans
1 8oz. can of pinto beans
Salt & pepper to taste
Toss the entire head of garlic into the oven, wrapped in foil for 20 minutes (300 degrees). Once roasted, combine with re-hydrated ancho chiles & tomato sauce in a blender until pureed. Save for later.
Sauté the chopped vegetables in the same pan used to cook the meats. The ground meat was cooked and then set aside for draining.
Once the veggies are sautéed, add in the meat, tomato garlic sauce, beef broth & diced tomatoes.
After allowing the mix to cook for about 45 minutes to an hour, add in the beans & corn (all drained) and cook for another 45 minutes or more.
I served this chili atop a freshly baked potato with a little bit of cheese. I ended up having to add a good bit of hot sauce to the mix as it wasn’t nearly hot enough for me, but the wife loved it. Perfect for cooking up on a Sunday and enjoying it for the rest of the week.
