Roasted Pepper Chili Recipes

Steps:

• Put the onions, celery and chopped peppers with the oil in your largest flameproof casserole dish or heavy-based saucepan, and fry gently over a low heat until soft but not coloured.
• Drain both jars of peppers over a bowl to catch the juices. Put a quarter of the peppers into a food processor with the chipotle paste, vinegar, cocoa, dried spices and herbs. Whizz to a purée, then stir into the softened veg and cook for a few mins.
• Add the tomatoes and refried beans with 1 can water and the reserved pepper juice. Simmer for 1 hr until thickened, smoky and the tomato chunks have broken down to a smoother sauce.
• At this stage you can cool and chill the sauce if making ahead. Otherwise add the kidney and black beans, and the remaining roasted peppers, cut into bite-sized pieces, then reheat. (This makes a large batch, so once the sauce is ready it might be easier to split it between two pans when you add the beans and peppers.) Once bubbling and the beans are hot, season to taste and serve.

Steps:

• Preheat the oven to 500 degrees F (260 degrees C).
• Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled.

Steps:

• Cook turkey in lightly greased skillet over medium heat until browned, crumbling with a fork.
• Combine turkey and remaining ingredients, except salt and pepper in slow cooker; cover and cook 6-8 hours.
• Season to taste with salt and pepper.

Steps:

• 1. Start by spreading the peppers out on a foil-lined cookie sheet. Spray lightly with oil. Roast at 450°F until they are charred black on all surfaces, turning as needed. If the peppers don't want to char at 450°, you can turn the broiler on to help the process along. When charred, place all the peppers in a paper bag and allow to cool enough to handle.
• 2. Remove most of the charred skins from the peppers, as well as the stems and any seeds unless you want real heat (the heat is in the seeds and membranes). Wear gloves for this, because the oils will burn your hands. Place the peppers in a food processor and PULSE until they are chopped very fine. But do not puree them; there should be some chunks left.
• 3. In a large cast iron dutch oven or similar pan, brown the meat, sausage, and onion until cooked well. Then stir in the chopped peppers, Ro-tel, chipotles, oregano, chili powder, cumin, salt, and pepper. Add the beer or 12 ounces water, stir well, and simmer until flavors are blended, about 15 minutes. (You can add a second bottle of beer or more water if you want more liquid.)
• 4. Remove ½ cup of the liquid and cool it with an ice cube. Then stir in the masa harina to a smooth paste, and return to the pot. Add the enchilada sauce and cook about 30 minutes. Use very low heat and stir to prevent sticking.
• 5. At this point, the chili may be ready to serve, but it improves with slow simmering for another hour or two. This can be done if you have a very low burner, but you have to stir it. I usually turn it into a crock pot on high at this point for 2 hours. Note: this makes a whole lot of chili. If it won't all fit into your pot, divide the mixture into a crock pot and a dutch oven before adding the enchilada sauce. Then stir half the sauce into each pot. Use the crock pot on high for 2 hours, and put the dutch oven into a 250° oven for 1 - 2 hours.
• 6. Serve this chili sauce over cooked pinto beans. Be sure to top with sour cream and shredded monterey jack cheese.
• 7. EXTRA COOKING TIPS: Roasted peppers.
• 8. Using the right enchilada sauce is important. Look for one made with peppers, not tomatoes.
• 9. Be careful not to breathe in the vapors of the pureed peppers. It burns!