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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
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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
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