Winter Chili
Serves 4-6
Ingredients:
4 dried ancho chiles
8 dried New Mexico chiles
1 lb. ground beef
1 large Spanish onion, chopped
4 cloves garlic, minced
1 jalapeno, seeded & chopped
1 can diced tomatoes
1 small can tomato paste
1 cup gluten-free chicken stock (I like Kitchen Basics brand)
2 tsp. granulated onion
2 tsp. garlic salt
2 tsp. paprika
2 tsp. cumin
2 tsp. cayenne
2 tsp. salt
2 tsp. pepper
3 tbsp. Chili powder
Garnish: Shredded cheese & chopped green onions
Directions:
- Take all of the dried chiles, cut the stems off and remove the seeds.
- Bring a pot of water to a boil and remove from heat. Add all of the chiles and cover. Let stand for 30 minutes. Stir occasionally to make sure they stay submerged under the water.
- After the chiles soak, put them in a blender with a few splashes of the soaking liquid and blend until it makes a smooth paste. Set aside.
- Reserve remaining cooking liquid.
- In a large pot, heat some oil over medium-high heat. Add ground beef and onions, cook for 5 minutes. Add garlic, all the spices and tomato paste, cook for 2-3 minutes.
- Pour in diced tomatoes, chicken stock and chile puree. Stir to combine, lower heat to a simmer and cover. Let it cook for at least 30 minutes before serving. **If the chili gets too thick, just add a little water or the remaining cooking liquid from the dried chiles.
