I’ve been looking for a different chili recipe for quite a while now. While I do have my go-to, which is a ground-meat version, although very good, I wanted something with a little more soul. I came across this recipe from The Washington Post. I loved the way it looked and all of the ingredients made it sound wonderful. Well, the anchovies did not but I do know they impart a nice undertone to food and add saltiness so I put aside my fright and bought a little can. By the way, my dog LOVES anchovies. Needless to say, this is not my recipe in any way, shape or form but it is delicious as well as beautiful and would like to share it with you.
I call this a molé sauce because it has the dry chile and cocoa which are two ingredients in molé. One thing I changed up is, I used dry savory instead of oregano. One, because I don’t like oregano and, two, I didn’t have any oregano. I do, however, have a huge bag of savory that my husband got for our Christmas filet roast and I try to find any reason to use it. But, use whatever you like, I don’t think it makes a difference in the end. I also wasn’t sure what espresso powder was and since I had a bag, or brick, of ground espresso from our trip to Italy, I used that. I assume it’s the same thing. Again, it made no difference that I could tell.
I was able to purchase most of the ingredients in the supermarket but I had to go on a little search for the dry ancho chile but, luckily, we have a wonderful Mexican grocery in town and they had bins and bins of dried chile in many varieties. Next time I think I will buy all of my Mexican products there.
After happily leaving the grocery and hitting the liquor store for a lovely bottle of Sangiovese, which has nothing to do with this post, I headed home to get started. I wanted to make it a day ahead so the flavors had a good 24 hours to meld. This recipe does take time but is totally worth it.
Yield: Makes about 13 cups
FOR THE SPICE MIX
2 tablespoons chili powder
2 tablespoons unsweetened cocoa powder
2 tablespoons smoked Spanish paprika
1 tablespoon espresso powder
1 tablespoon garlic powder
2 tablespoons dried minced onion
1 teaspoon crushed red pepper flakes
1 teaspoon ground cumin
1 tablespoon dried oregano or savory
2 teaspoons salt
FOR THE CHILI PUREE
6 dried ancho peppers (4 ounces total)
2 chipotle peppers in adobo, such as La Morena brand
6 cloves garlic
4 oil-packed anchovy fillets
3 cups low-sodium beef broth, heated, plus 5 cups broth at room temperature
FOR THE CHILI
3-pound chuck roast, trimmed of excess fat and patted dry with paper towels
Freshly ground black pepper
2 tablespoons canola oil
2 large yellow onions, chopped (4 cups)
6 ounces canned tomato paste
4 ounces canned green chili pepper, such as Hatch brand
1 large bay leaf
1 small bunch thyme, tied together with kitchen twine
Two 15-ounce cans no-salt-added black beans, drained and rinsed
8 tablespoons Salvadoran crema or sour cream, for garnish
1/2 cup grated pepper jack or extra-sharp cheddar cheese, for garnish
4 whole scallions, trimmed and chopped, for garnish
1/2 cup chopped cilantro, for garnish
For the spice mix: Combine the chili powder, cocoa powder, smoked paprika, espresso powder, garlic powder, minced onion, crushed red pepper flakes, cumin, oregano and salt in a medium bowl.
For the chili puree: Heat the ancho peppers in a heavy-bottomed Dutch oven over medium high-heat, turning them often, until they soften, puff up and char and blister slightly, about 2 minutes. Note: This part worried me a bit because they were immediately hardening upon transferring them to the plate, but the hot broth in a next steps took care of that.
Transfer the peppers to a plate to cool.
When they are cool enough to handle, remove and discard the stems and seeds and transfer the peppers to a blender along with the chipotle peppers, garlic, anchovies and 3 cups of hot beef broth. Remove the center knob from the blender lid and hold a clean kitchen towel over the opening to contain any splash-ups. Puree for 1 minute, until the mixture is smooth.
For the chili: Preheat the oven to 225 degrees. Season the roast generously on both sides with salt and pepper.
Heat the oil in the Dutch oven over medium-high heat. When the oil shimmers, add the roast to the Dutch oven and let it cook undisturbed for 5 to 7 minutes, until it is well browned. Turn the roast over and brown for 5 to 7 minutes. Transfer the roast to a plate or a slow cooker.
Add the onion, spice mix and tomato paste to the Dutch oven. Scrape up the browned bits from the bottom, stirring for 2 to 3 minutes to allow the spices to bloom.
Stir in the chili puree, the remaining 5 cups of beef broth and the green chilies.
Submerge the roast in the liquid and add any juices from the plate. Add the bay leaf and thyme. Cover, transfer to the oven and cook for 4 1/2 hours, until the meat is very tender, occasionally skimming off any fat that floats to the top.
Transfer the meat to a cutting board and let it rest for 10 minutes. Use two forks to shred the meat into bite-size chunks. Return the meat to the Dutch oven with the cooking liquid, add the beans and cook, covered, for 20 minutes.
To serve, discard the bay leaf and thyme bundle. Garnish each portion of chili with crema, grated cheese, scallions and cilantro.
NOTE: To make this in a slow-cooker, place the roast in the slow-cooker after browning it. After cooking the onion, spices and tomato paste and adding the chili puree, broth and green chilies, stir to combine and pour over the meat in the slow-cooker. Add the bay leaf and thyme, cover the slow-cooker and cook on HIGH for 4 1/2 hours. Shred the meat as directed, return it to the slow-cooker with the beans and cook for 20 minutes.
Well, after two weeks in Italy and one week of sulking, it’s time to get back to reality.
I don’t have anything Italian today, but how about Mexican instead?
This soup is so perfect for a cold, wet day like we’re having here in New Jersey today. Not only is it warm and creamy, it’s nice and spicy too. Nothing like a little spice to get you warmed up.
You can make your own broth or use canned (or boxed), it’s up to you. I was lazy today, so I used pre-made. I bought a rotisserie chicken today since my grocery store had no bone-in breasts. Yes, I was as shocked as you. But, I won’t go on a rant about that right now….
Here we go….
- 1 c. carrot, diced
- 1 c. celery, diced
- 1 c. onion, diced
- 1/2 t. garlic powder or 1 garlic clove, minced
- 1/4 t. salt
- 1/4 t. pepper
- 2 T. corn oil
- 4 cans chicken broth
- 1 can diced tomatoes
- 1 can Rotel tomatoes and chilies
- 1 pkg. McCormick taco seasoning or Homemade Taco Seasoning
- 6 small, corn or flour tortillas
- 1 c. shredded chicken meat
- 1 c. milk
- 8 oz. Monterey or Mexican blended cheese
Saute carrots, onion, celery, garlic, salt and pepper in corn oil until tender.
Season with salt and pepper.
Add chicken broth and bring to a boil.
Add tomatoes, taco seasoning and chicken.
Cut tortillas into small pieces and add to broth mixture.
Let boil for 20 mins. or until tortillas are thoroughly incorporated and veggies are tender.
Reduce heat and add 8 oz. of cheese.
Serve piping hot with a side of corn bread and fried tortilla chips, if desired. It’s a meal in itself. Very satisfying. Enjoy.
This idea started out as a craving for chile rellenos. After seeing the work involved with them, I decided to go a different route. I wanted to have some sort of meat in them in addition to the cheese and not attempting to batter and fry them seemed more appealing to me. So, I came up with this recipe. They turned out better than I expected. They could have been a bit spicier, but that’s just me.
So, if you make it, please tell me what you think and if you make any adjustments, let me know that as well.
- 1 whole chicken breast, bone-in
- 1 packet Goya Sazòn Picante Seasoning
- water to cook chicken
- 1 small onion, chopped
- 1 jalapeno, chopped
- 3 Roma tomatoes, chopped
- 4 oz. cream cheese
- salt and pepper to taste
- 4 large Poblano chile peppers
- olive oil
- shredded Mexican-style cheese ( I used a four cheese blend) Use whatever you like.
Step One – Prepare Chicken
Fill a saucepan, large enough to hold the chicken breast, 3/4 of the way full with water. Add the packet of Goya and dissolve.
Add the chicken, some salt and bring to a boil for three minutes. Lower to a simmer, cook for 40 minutes, or until chicken is tender. Remove chicken from broth, set aside to cool. When cool enough to handle, shred the breast. Cover and place in refrigerator.
Save the remaining broth from cooking the chicken. You can use it later if needed.
Step Two – Prepare Poblanos
Wash and dry poblanos. With a paring knife, make a vertical slit from the stem down. Place on a plate and microwave three minutes to make pliable. When cool, take kitchen shears and cut a 1/4″ or so portion from the pepper. This is so you can stuff them easily. Set aside.
Step Three – Prepare Stuffing
Heat about 1 tablespoon of olive oil in a skillet. Add onion and jalapeno pepper and cook until softened, about three minutes. Add chopped tomatoes. Season with salt and pepper and cook another three minutes.
Add cream cheese to the pan and mix around until it softens up to a creamy consistency. Add the shredded chicken. Taste for seasoning. Adjust if necessary. If too dry, add a little bit of the chicken cooking liquid. Remove from heat.
Step Five – Stuff Poblanos
Squeeze a little olive on your hands and lube up the peppers nicely. Stuff each pepper with the chicken mixture. Make sure you stuff them well. Not overflowing though. Place peppers in a greased pan and cover with foil.
Heat oven to 350° and cook for 35 minutes. Remove from oven and top each pepper with the shredded cheese. Return to oven and cook until cheese is melted and nicely browned, about 10 minutes longer. I also poured a bit of the cooking liquid in the bottom of the pan at this point to get some steam to them and finish the cooking process. It worked rather well.
Remove to plate and serve on a bed of rice, if desired.