Chili Mans Engine 3 Green Chili Recipes

Steps:

• Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add the ground chicken and use a wooden spoon to break up the meat as it browns. Remove the chicken to a plate and set aside.
• Add the remaining tablespoon olive oil to the Dutch oven and reduce the heat to medium. Add the onion and jalapeño. Cook, stirring often, until the onions are translucent and tender, 5 to 6 minutes. Stir in the garlic, cumin and coriander and cook until the spices are fragrant, 1 to 2 minutes. Add the chicken broth, shredded chicken, cooked ground chicken, salsa verde, salt and pepper and use a wooden spoon to scrape up any browned bits on the bottom of the pan. Bring to a low boil, reduce the heat to a simmer and let simmer, stirring occasionally, 1 hour. Stir in the beans and half-and-half and continue to simmer, uncovered, until the liquid has reduced and the chili is thick, about 30 minutes.
• Serve with cheese skulls, tortilla chips, sour cream, cilantro and scallions.
• Preheat the oven to 400 degrees F.
• Place a 6-count skull mold on a baking sheet.
• Sprinkle 1/4 cup cheese into each skull mold. Bake until the cheese has melted and the edges just begin to brown slightly, 4 to 5 minutes.
• Allow the skulls to cool for 2 minutes, then remove from the pan. Serve on top of a warm bowl of chili. Cheese Skull recipe courtesy of The Kitchen.

Steps:

• Place the ground beef in a large pot over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain off grease. Place the pot over medium heat, and add the onion, garlic, green pepper, red pepper and kidney beans. Cook and stir for a few minutes. Stir in the tomato sauce and water, and season with chili powder. Simmer over low heat for 40 minutes uncovered.

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:

• 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.