Chihuahua Chili Recipes

Steps:

• Combine the tomatillos, jalapenos, lettuce, garlic, cilantro, cumin, salt, and pepper in a blender or food processor; process until chopped to desired consistency.
• Melt the butter in a saucepan over medium heat; cook the onions in the melted butter until clarified, about 5 minutes. Pour the tomatillo mixture and the chicken broth into the sauce pan; cook, stirring occasionally, until the salsa begins to thicken, about 20 minutes.

Steps:

• Heat oil in a large skillet over medium-low heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Add ground beef; cook and stir until browned, 8 to 10 minutes.
• Transfer beef mixture to a 6-quart slow cooker. Stir in kidney beans, diced tomatoes, tomato puree, water, green chile peppers, chili powder, salt, cumin, and black pepper.
• Cook on Low until flavors combine, 4 to 6 hours.

Steps:

• Saute onion in olive oil until slightly browned.
• Add garlic, cumin and oregano; cook for 10 more minutes, stirring frequently.
• Add tomatoes, vegetable broth and pasilla chile.
• Bring to a boil, then lower heat slightly and add masa harina (if using; I like the flavor and it adds a little more"body" to the soup), stirring well until it's dissolved.
• Simmer gently 30 minutes.
• In the meantime, heat vegetable oil in a skillet.
• Carefully add tortilla strips; sprinkle with salt and chili powder and fry until lightly crispy (you may need to turn on your range fan for this event!).
• Sprinkle with the juice of 1/2 lime and set aside.
• And here's the important part- try not to eat all the tortilla strips before the soup is done!
• LOL!
• Squeeze the juice of 1 lime into the soup after it's simmered for 30 minutes; heat 10 minutes more.
• To serve, place cheese in soup bowls; ladle soup over and top with crispy tortilla strips.

Steps:

• Heat the vegetable oil in a skillet over medium heat, and cook the turkey meat until it's no longer pink, breaking the meat up as it cooks, 10 to 15 minutes. Pour the tomatoes into the skillet, and crush them into chunks with a spoon. Transfer the turkey meat and tomatoes into a soup pot. Stir in the hot chili beans, pinto beans, kidney beans, baked beans, and tomato paste. Bring the soup to a boil; simmer at least 10 minutes. Serve in bowls garnished with about 2 teaspoons of shredded Cheddar cheese and a dollop of sour cream.