Southwest Chili From Albuquerque Nm Recipes

Steps:

• In a casserole cook the onions, peppers and garlic in the oil over moderate heat, stirring occasionally, for 5 minutes. Add the chili powder, cumin and oregano and cook, stirring, for 3 minutes. Add the tomato paste and cook, stirring, for 2 minutes more. Add the beef and cook, stirring occasionally, until no longer pink. Add the tomatoes, 1 cup of the broth, the vinegar and chocolate and bring the mixture to a boil, crushing the tomatoes with the back of a spoon. Simmer the chili, covered, for 1 hour, adding additional broth, if necessary. Add the kidney beans and simmer, uncovered, for 15 minutes more. Ladle into bowls and serve with rice and desired toppings.

Steps:

• 1. Saute meat with half of garlic in 5 tablespoons oil until browned, after browning go for 5 more minutes, then go for 2 more minutes.
• 2. Saute onion separately in remaining 5 tablespoons oil until tender but not browned.
• 3. Add onion to meat, than add chili powder, oregano,brown sugar, salt, pepper, crushed red pepper if using. Simmer 10 minutes.
• 4. Add green clili, beef broth, tomato sauce/tomato paste, cayenne to taste, beer,(and if using Tequila and 2 sliced poblano chilis).
• 5. Cover and simmer over low heat for 1 1/2 to 2 1/2 hours until meat is very tender but not mushy. Chili will be soupy at first then thicken as cooks.
• 6. Note: Do not skim off excess grease while it cooks. It is necessary for flavor.
• 7. Uncover for last half hour. Add cumin, chocolate (2 small squares)and vanilla. Stir frequently and do not allow chili to stick to pot.
• 8. Add beer or water as needed. When finished cooking, skim off any excess grease. Makes 1 gallon or 12 to 16 servings.
• 9. Suggestions: Serve with pinto beans, Indian fry bread, corn bread, or browned corn tortllas.
• 10. Toppings: chopped green onions, chopped Haas avocado, shredded mild cheddar, sour cream (or creme fraiche).

Steps:

• In a large skillet, brown chicken in oil. Transfer to a 3-qt. slow cooker. Add the ham hock, beans, broth, chilies, onion and seasonings. Cover and cook on low for 6 to 8 hours or until ham is tender. , Remove ham bone. When cool enough to handle, remove meat from bone; discard bone. Cut meat into bite-size pieces and return to slow cooker. Serve with sour cream if desired.

Steps:

• In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Freeze option: Transfer cooled chili to freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator. Place in a saucepan; heat through.,