Chili Mans Engine 3 Green Chili Recipes

Steps:

• Heat a Dutch oven over medium heat. Season the chuck roast with salt and pepper. Add the oil to the pot and sear the chuck roast until browned, 7 to 8 minutes. Remove from the pot. Add the ground beef and chorizo and cook until browned, 7 to 8 minutes; drain off excess fat if necessary. Add the garlic, onion and jalapeno and cook for 2 minutes, then return the chuck roast back to the pot with the beer, tomatoes and tomato paste.
• Using scissors, snip the guajillo chiles into small strips. Add to the pot and bring to a boil. Mix in the chili powder, cumin, oregano, bay leaves and 2 tablespoons salt. Reduce to a simmer and simmer for 1 1/2 hours.
• Remove the bay leaves. Add the beans to the pot. Combine the masa and 1/2 cup water in a small bowl, then stir the mixture into the pot. Continue to simmer until the chili thickens slightly, an additional 15 minutes.
• Serve with fixins: diced tomatoes, cubed avocado, grated Cheddar, sour cream, lime wedges and cilantro leaves.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Arrange the halved tomatillos, Anaheim chiles, jalapenos, onion, and green bell pepper on a baking sheet. Drizzle the vegetables with 1 tablespoon of olive oil.
• Roast the vegetables in the preheated oven until they begin to show brown spots, about 30 minutes. Allow to cool, then chop vegetables into bite-size pieces.
• Heat 1 more tablespoon of olive oil in a large skillet over high heat, and pan-fry the pork until browned, sprinkling the meat with salt and black pepper as it cooks, about 12 minutes. Transfer the pork cubes to a slow cooker, and stir in the roasted vegetables. Mix in the tomatoes, garlic, beef bouillon cube, beer, oregano, parsley, cumin, and chili powder. Set the cooker on Low, cover, and cook until the pork is very tender, 4 to 6 hours.
• About 1/2 hour before serving, place the cream cheese into a bowl, and stir in about 1 tablespoon of the chili liquid until thoroughly combined. Continue stirring in chili broth, a tablespoon at a time, until the cream cheese is almost a liquid. Stir the cream cheese mixture back into the chili.

Steps:

• Heat the olive oil in a Dutch oven or large pot over medium-high heat. Season the pork with salt and pepper to taste, then place into the hot oil. Cook until golden brown on all sides, about 7 minutes. Once browned, remove the pork and set aside. Reduce heat to medium, and stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Return the pork to the pot, and stir in the green chiles, diced tomatoes with juice, tomatillo salsa, and chicken broth. Season with oregano and clove. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
• After 20 minutes, remove 2 cups of the soup (ensure there are no pork cubes in it), and pour into a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth, then pour back into the cooking pot. This will create a thicker texture for your chili and will eliminate some of the chunky bits of chiles. Continue to simmer, stirring occasionally until the pork is very tender, at least 35 minutes more.

Steps:

• Use 40 ounces chicken broth up to 46 ounces if needed. Use up to six Jalapenos for more glow.
• Broil or grill the fresh poblano chili peppers, close to the heat source and turning frequently with tongs, until the pepper skins are mostly blackened and blistered. (This may be done on the burner of a gas cooktop.) Place the peppers in a brown paper lunch sack, fold over the top to seal and let stand 10 to 15 minutes. Wearing clean rubber gloves, peel and discard skin and stems. If desired, cut open the peppers and remove their seeds to reduce the culinary heat of the peppers.
• While still wearing the rubber gloves, cut away and discard the stems of the jalapeño peppers. Cut peppers lengthwise and remove all or most of the seeds to reduce the culinary heat. Reserve one of the jalapeño chili peppers for later use.
• Place the remaining jalapeño peppers and prepared poblano peppers in jar of electric blender. Add two cloves of garlic, half of the onion and all of the cumin and white pepper. Add a generous dose of the chicken broth. Process to a smooth puree, adding additional broth, if necessary, to achieve a smooth mixture. Set aside.
• Warm the skillet over moderate heat. Add chopped bacon and cook, stirring frequently. Add the reserved jalapeño pepper halves and the remaining clove garlic when the bacon begins to release its fat. Continue to cook until lean portions of bacon are browned and fragrant.
• In a colander set over a bowl, drain the bacon pieces, reserving the drippings. Drain well. Discard the crushed clove of garlic and jalapeño halves; they were in the skillet to flavor the drippings.
• Place the cooked bacon in the large saucepan. Add the pureed poblano pepper mixture, scraping the blender container with a rubber spatula to remove all the flavorful mixture. Add about three cups of the chicken broth. Stir and set pan over low heat.
• Return the reserved bacon drippings to the skillet over moderate-high heat. When the grease is hot again, add a portion of the cubed pork. The heat should be high enough that the pork sizzles in the drippings. The pork should not be crowded in the pan. Cook, stirring occasionally, until all sides of the meat cubes are well browned. As the meat browns, sprinkle lightly with salt and freshly ground pepper, to taste. Drain the meat cubes well in the colander over the bowl, reserving the drippings. Transfer the pork cubes to the large pan with the bacon and broth; add broth as necessary to keep the meat well covered. Repeat as necessary until all pork is well browned and added to the large pan.
• Fry the chopped onion until golden in the remaining bacon fat; drain well and add to the growing pot of chili.
• Turn up the heat under the large pot and add the cream of mushroom soup, canned chili peppers, salsa verde and chopped coriander leaves. Simmer, stirring occasionally, about 30 minutes to blend flavors.
• Cut a 2-inch thick slice of the Velveeta cheese. Add chunk of cheese and continue to cook, stirring frequently, until cheese melts. If you wish to add beans, drain them in a colander, rinse well and drain; add to the chili mixture about 15 minutes before serving. Taste and add salt if necessary.
• To serve, ladle chili into bowls. If desired, top each with a tablespoon of sour cream and a sprig or leaf of fresh coriander (cilantro) and serve with warmed flour tortillas. Refrigerate leftovers. Chili will have a milder flavor on the second day.

Steps:

• In a small Dutch oven over medium-high heat, add the oil. When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes. Add the garlic and cook 1 minute more.
• Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes. Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved.
• Add the chiles and pepper and simmer for 5 to 6 minutes. Puree in a blender, or with a stick blender, and add the lime juice. Adjust to taste for salt and pepper. Refrigerate for up to 1 week.

Steps:

• If roasting your own chiles: Preheat an outdoor grill to high. Place the Anaheim chiles on the grill and cook, turning to cook evenly, until the skins blister and blacken. Remove from the grill and place in a plastic bag. Seal the bag and let the chiles stand for 5 to 10 minutes. Remove the skin, stems and seeds and chop into 1/4-inch pieces.
• Heat some butter in a large pot and add the cubed pork. Cook about15 minutes, and then add the onions and spices. Cook on low heat, stirring occasionally. When the pork has cooked through, add the fresh tomatoes, canned tomatoes, green chiles and jalapenos, if using. Stir occasionally.
• After 5 minutes, add 8 cups water. Bring to a low boil. Stir occasionally. Increase the heat and bring the chili to a rolling or high boil.
• In separate pan, melt the butter or margarine and whisk in the flour, stirring until creamy.
• Slowly add the roux to the chili, stirring constantly, and shut off the heat. Continue to stir so that the roux is evenly distributed. (Roux amount can be adjusted depending on desired consistency or thickness.)
• Let stand 5 minutes and serve in a bowl or smothered!

Steps:

• In a Dutch oven or soup kettle, cook ground beef with onion until the beef is no longer pink; drain. Stir in the tomatoes, green chilies, potatoes, water and salt. Simmer, uncovered, 45 minutes or until the potatoes are tender.

Steps:

• Season chicken thighs with salt on both sides.
• Transfer 1/2 the chicken to a dry, nonstick skillet over high heat. Cook until browned, about 4 minutes per side. Transfer to a bowl. Brown the rest of the chicken. Let cool to room temperature before cutting.
• Combine salsa verde, green chilies, garlic, jalapeno, and cilantro in a blender. Blend, starting on low and finishing on high, until sauce is very smooth and bright green.
• Cut chicken into bite-sized pieces and transfer back into the bowl. Combine chicken pieces, accumulated juices, and the green sauce into a pot. Season with cumin, chipotle pepper, black pepper, oregano, and salt.
• Rinse out blender with a splash of water and pour into the pot. Mix together and set heat to medium-high. Bring to a simmer; reduce heat to medium-low. Simmer until chicken is tender, depending on size of chicken pieces, about 1 hour. Stir in kidney beans and simmer until thickened, about 15 minutes.