Chili Base Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2: Fresh pasilla chile peppers,
2: Fresh Anaheim chile peppers,
2: Red bell peppers,
2 tbsp: Vegetable oil,
2 medium: Onions, diced
4: Fresh jalapeno chile peppers, (or more if desired) seeded and finely minced
3 tbsp: Minced garlic,
10: Tomatoes, seeded and diced
2: Dried ancho chile pepper =OR=- Pasilla chiles stemmed and seeded,
2 tsp: Cumin powder,
1 tsp: Ground cinnamon,
Salt, as desired
Directions:
If you like chili, youll want to make a lot of this and freeze it.
Add whatever extra ingredients you like and you have your own custom
chili. ROAST, PEEL AND SEED the pasilla, Anaheim and red peppers,
then dice them. Preheat oven to 325F. Heat the oil in a medium
ovenproof skillet over medium heat, add the onions and jalapeno
peppers and cook, uncovered, until the onions are translucent, about
5 minutes. Add the garlic, tomatoes, roasted peppers, dried chiles,
cumin, cinnamon and salt. Cover and place in the 325F oven for 30
minutes. Remove the chili base from the oven and scrape into a bowl.
Divide into family portions and place in the freezer for up to 6
months.
Source from luhu.jp
Add whatever extra ingredients you like and you have your own custom
chili. ROAST, PEEL AND SEED the pasilla, Anaheim and red peppers,
then dice them. Preheat oven to 325F. Heat the oil in a medium
ovenproof skillet over medium heat, add the onions and jalapeno
peppers and cook, uncovered, until the onions are translucent, about
5 minutes. Add the garlic, tomatoes, roasted peppers, dried chiles,
cumin, cinnamon and salt. Cover and place in the 325F oven for 30
minutes. Remove the chili base from the oven and scrape into a bowl.
Divide into family portions and place in the freezer for up to 6
months.
Source from luhu.jp