Spicy Ancho Chili with Tomatillos
Ingredients
2 11 ounce cans tomatillos, rinsed and drained
3/4 cup lightly packed fresh cilantro leaves
3 dried ancho chile peppers, stemmed and seeded*
1 fresh jalapeno chile pepper, seeded*
2 14 1/2 ounce cans whole or diced fire-roasted tomatoes, undrained
1 1/2 pounds boneless beef chuck roast
Salt
Ground black pepper
2 tablespoons olive oil
2 cups chopped onions (2 large)
1 cup chopped green sweet peppers (2 small)
4 cloves garlic, minced
2 15 ounce cans kidney beans and/or black beans, rinsed and drained
1 cup frozen whole kernel corn, thawed
2 tablespoons chili powder
1 teaspoon dried oregano, crushed
Desired toppings, such as sliced avocado, sour cream, and/or shredded cheddar cheese
Directions
In a blender or food processor combine tomatillos, cilantro, ancho peppers, and jalapeno pepper. Cover and blend or process until smooth. Transfer tomatillo mixture to a 5- to 6-quart slow cooker. Pour tomatoes into blender or food processor. Cover and blend or process until smooth. Add pureed tomatoes to mixture in cooker; set aside.
Trim fat from meat. Cut meat into 1/2-inch pieces. Lightly sprinkle meat with salt and black pepper. In a Dutch oven heat 1 tablespoon of the oil over medium-high heat. Add half of the meat; cook until brown. Add meat to mixture in cooker. Repeat with the remaining 1 tablespoon oil and the remaining meat, adding onions, sweet peppers, and garlic for the last 3 minutes of cooking. Add beans, corn, chili powder, and oregano to cooker, stirring to combine.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Ladle chili into bowls. Serve with desired toppings.
Source: BHG
Ingredients
2 11 ounce cans tomatillos, rinsed and drained
3/4 cup lightly packed fresh cilantro leaves
3 dried ancho chile peppers, stemmed and seeded*
1 fresh jalapeno chile pepper, seeded*
2 14 1/2 ounce cans whole or diced fire-roasted tomatoes, undrained
1 1/2 pounds boneless beef chuck roast
Salt
Ground black pepper
2 tablespoons olive oil
2 cups chopped onions (2 large)
1 cup chopped green sweet peppers (2 small)
4 cloves garlic, minced
2 15 ounce cans kidney beans and/or black beans, rinsed and drained
1 cup frozen whole kernel corn, thawed
2 tablespoons chili powder
1 teaspoon dried oregano, crushed
Desired toppings, such as sliced avocado, sour cream, and/or shredded cheddar cheese
Directions
In a blender or food processor combine tomatillos, cilantro, ancho peppers, and jalapeno pepper. Cover and blend or process until smooth. Transfer tomatillo mixture to a 5- to 6-quart slow cooker. Pour tomatoes into blender or food processor. Cover and blend or process until smooth. Add pureed tomatoes to mixture in cooker; set aside.
Trim fat from meat. Cut meat into 1/2-inch pieces. Lightly sprinkle meat with salt and black pepper. In a Dutch oven heat 1 tablespoon of the oil over medium-high heat. Add half of the meat; cook until brown. Add meat to mixture in cooker. Repeat with the remaining 1 tablespoon oil and the remaining meat, adding onions, sweet peppers, and garlic for the last 3 minutes of cooking. Add beans, corn, chili powder, and oregano to cooker, stirring to combine.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Ladle chili into bowls. Serve with desired toppings.
Source: BHG