Chipotle Chili

This chili is a bit of a change up from my normal weekend chili.  I tend to put a lot of veggies in my chili, but this one is heavy one the beans and meat.  The chipotle's give it a nice smokey flavor.

chili spice

35 tablespoons chili powder

2 tablespoons cumin

pinch of sugar

2 teaspoons black pepper

2 tablespoons dried ancho pepper

1 teaspoon salt

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4lbs ground meat.  I usually use 80-20 ground beef, but I've used a lot of others as well.  

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Beans

1 lb of dry black beans
1 lb dry kidney beans

The night before, soak the beans according to the package directions.  Drain

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Veggies

1 large onion diced

An assortment of fresh seasonal spicy peppers.  I use about 15 peppers.  Jalapenos, poblano, chilis and some thai peppers I picked up at the market.  The amount and variety really depends on what the market has

1 clove garlic

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Canned products

1 large can diced tomatoes

1 large can tomato sauce

1 large can tomato puree
1 7oz can whole chipotle peppers

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Other stuff

1 jar garlic lime salsa

3 tablespoons butter

4 tablespoons lemon juice

2 tablespoons lime juice

6 cups water

Sour cream and cheese for garnish

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really big skillet

very big pot.  

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In the skillet

melt the butter and saute the spicy peppers and garlic.  I cut the garlic up into little bits, but leave the peppers in large pieces because not everyone in my family likes them and that way they can pull them out and leave them for me.  :-)

When the peppers are cooked remove them from the heat and put them in the pot.  Next toss the meat in the skillet with the chili spice ingredients and brown it.  I like to drain some of the fat from it.  4lbs is a lot of meat, so you might want to divide everything up into two batches if your pan isn't big enough.  Divide the spice mix too so that all the meat can get the flavor.  Drain the melted fat off of the meat before adding it.

Dump everything else into the big pot.  Add the meat and peppers cooked earlier. Stir it all together and cook.  I bring it to a boil and then turn it down and cook over medium until the water has reduced to a consistency you want AND the beans are soft.  If the chili is thick but the beans are not done, add more water and cook some more.  Stir occasionally to keep the meat and beans from settling on the bottom and burning.

garnish with sour cream and cheese if you wish.

you can sub any salsa for the garlic lime one, I just really like citrus flavors in my chili

The serving size is 1 cup and this is without sour cream and cheese garnish.

Tomato Chili Heart Shaped Tortillas - gluten free

I made these little tortillas as a replacement for pita bread.  I like my humus and carrots are fine to dip in it, but occasionally I miss pita.  These are a great substitute - and they're cute.

1 1/4 cup masa harina (not corn meal)

1/4 cup tomato sauce

1 1/4 cup water

1/4 teaspoon salt

1/4 teaspoon red chili powder

Heat a skillet to slightly lower than for normal tortillas.  Mine was 2 lines over medium

Mix ingredients in a bowl - adding more water or masa to get the right consistency.  You want that wonderful feel of brand new play dough.  Silky soft, not dry, not sticky.

roll out dough or do the time consuming method of using a press.  That's what I did since I am awful about getting the dough even

Cut out hearts - do all them at once, before cooking.  They cook too fast to do them at the same time.  Use heavy plastic or wax paper and gently peel the hearts off.  It's easy to mess up a lobe if you go too fast.

cook 20 - 25 seconds on one side, 35 - 40 seconds on the other and then 20 or so seconds on the first side again.  On the last flip they should puff up like little pillows.

A serving size is 3 hearts

My weekend chili

I make this chili on Saturday or Sunday and we have leftovers all week long.  It's great for taking in lunches.  This recipe makes a LOT and I've never tried to cut the recipe down.  I just put the leftover in jars in the fridge and we eat it over the next week or so.  It heats up great.  I use lemon and lime juice because I like a lot of citrus in my chili.  The peppers are seasonal, but usually spicy.  If you prefer mild chili, just use mild peppers.

chili spice

3 tablespoons chili powder

2 tablespoons cumin

pinch of sugar

1 teaspoon black pepper

1 tablespoon dried ancho pepper

1 teaspoon salt

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3lbs ground meat.  I usually use 80-20 ground beef, but I've used a lot of others as well.  Never tried this one with chicken though.

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Beans

2 16 oz cans black beans or the equivalent from dried (cuts the sodium down a lot)

2 16 oz cans dark red kidney beans or the equivalent from dried.

Basically you want a lot of beans.  Those are the ones I usually use, but sometimes it depends on what is on sale.  Don't use dry beans that have not been soaked.  I said FROM dried, not STILL dried.  I guess you could use them if you add a lot more water and are cooking it over a long time period.  I've never tried it though.

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Veggies

1 large onion diced

2 lemons - sliced.  They will be cooked in the chili but removed before serving

An assortment of fresh seasonal spicy peppers.  I use about 15 peppers.  Jalapenos, poblano, chilis and some thai peppers I picked up at the market.  The amount and variety really depends on what the market has

1 red bell pepper

1 yellow  bell pepper, diced

2 green bell pepper, diced

3 cloves garlic

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Canned tomato products

1 large can diced tomatoes

1 large can tomato sauce

2 large cans crushed tomatoes

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Other stuff

2 large jars of your favorite corn/bean salsa or make salsa from scratch and add that if you have the time.

3 tablespoons butter

4 tablespoons lemon juice

4 tablespoons lime juice

4 cups water

heavy whipping cream - you'll use this when serving, 1 teaspoon per bowl

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really big skillet

very big pot.  I use an 18 quart stock pot with a lid

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In the skillet

melt the butter and saute the spicy peppers and garlic.  I cut the garlic up into little bits, but leave the peppers in large pieces because not everyone in my family likes them and that way they can pull them out and leave them for me.  :-)

When the peppers are cooked remove them from the heat and put them in the pot.  Next toss the meat in the skillet with the chili spice ingredients and brown it.  I like to drain some of the fat from it.  3lbs is a lot of meat, so you might want to divide everything up into two batches if your pan isn't big enough.  

Dump everything else into the big pot.  Add the meat and peppers cooked earlier. Stir it all together and cook.  I bring it to a boil and then turn it down and let it simmer un-covered for about an hour or longer, until it has reached the thickness I want, then I keep it covered and just enough heat to keep it warm.  Stir occasionally to keep it from settling and keep the flavors mixing well.  

When you're ready to serve, remove the lemon pieces - honestly I do this as I'm serving.  I don't have the time to hunt around in there for them.

In each bowl add a teaspoon of heavy whipping cream.  I used to use sour cream and it does work wonderfully, but one day I was out and tried this.  I liked the addition, so it's my new way.  My kid still tops it with sour cream and cheese.  

Some days I substitute other salsas for the corn/bean one, but I really do prefer it.

this is without the cream for serving because not everyone does that