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#Chili

Ingredients

• 1 lbs. ground nilgai, beef, pork or other protein
• 2 Tbsp olive oil
• 5 tomatillos - cored and pureed
• 16 oz. roasted and pealed hatch peppers and/or poblano pepper chopped
• 1 onion chopped
• 1 garlic clove diced
• 1 Serrano pepper finely diced (more if you want it hotter) or 2 jalepenos
• 1 Tbs, tomato paste
• 1/4 cup white or red wine
• 1 can petite diced tomatoes
• 2 Tbs. or more Chili powder
• 1 tsp. Cumin
• Salt and pepper to taste (maybe 1 to 2 tsp. Salt)
• 2 cans red kidney beans. Drained and rinced

Directions

Roast, cool, and peel the hatch or poblano peppers
Heat oil in dutch oven over medium heat
Sauté onion until translucent
Add Serrano and garlic. Sauté for 2 minutes
Add tomato paste, stir and cook for 3 minutes
Add wine, cook till most liquid is gone
Add meat and cook until no pink shows stirring often.
Add salt, pepper, tomatillo puree, chili powder and cumin, and chopped hatch peppers. Cook for 5 minutes
Add tomatoes and bring to boil
Reduce heat and cook for 45 minutes to 1 hour or more stirring often
Taste for salt along the way
Add the beans and cook for another 10 minutes

Serve over rice, quinoa, or other grain
Top with cilantro and shredded mild cheddar cheese