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Recipe Name: Albuquerque Chili Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
1 Onion, chopped
3 Fresh tomatoes, peeled and
chopped
3 Fresh Anaheims, chopped
2 Fresh red bell peppers
6 Carrots, chopped optional
2 Ounce(s) Dried Anchos, stems and
seeds removed
2 Ounce(s) Dried Passillas, stems and
4 up to
12 Dried Japones, stems removed
adjust heat level to
your
liking
4 Fresh Habaneros, stems
removed adjust heat
level
to your liking
12 Cloves garlic, I like lots
of garlic in this recipe
1 Cubic inch fresh ginger
root chopped
1 Bottle brown ale or dark
beer
Directions:
SirWill1 <SirWill1@omni.voicenet.com> STEP 1: Put all ingredients in a
large pot with a tablespoon or two of oil. Cook until browning just
begins. STEP 2: Pour beer into blender and start a high speed vortex
going. Keep it covered as you drop in first the ginger and garlic and
get them good and liquefied, then add the peppers. Add more beer (or
some of the juices from the vegetables you're cooking) if it gets too
thick. When it's all nicely liquefied, pour it into the pot. Simmer
an hour or so and give it a taste test. You might want to add a can
of tomato paste, maybe a tsp of Kitchen Bouguet, or some herbs. I
usually find myself tossing in a bit of allspice and cinnamon, maybe
half a tsp of each, and sometimes some herbs (rosemary, sage, oregano,
dill, even a little mint and/or fresh dill. I've also sliced scallions
crosswise into little circles and added them late so they stay crisp
and flavorful. Meat is optional. When I add meat I use about a half
pound each of chopped sirloin and chopped turkey cooked together in a
separate pot until well cooked, then I drain all the fat off in a
colander and wash it down with hot water before adding it to the mix.
Keeps the whole thing fairly low in fat. Another variation is to pour
off and reserve the juices from the original pot of veggies before
adding the blended chiles and use it for a soup starter. Let it
simmer at least another two to three hours. Note -- no salt! Be good
to your cardiovascular system! If there's something missing, try a
little cumin or coriander or a bit more allspice and/or cinnamon! I
use this as a spaghetti sauce or a topping for nachos. It lasts
forever (I've kept it as long as three weeks) in the bottom of the
fridge in tight tupperware containers and gets better with age.
CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 232
Calories From Fat: 33
Total Fat: 3.7g
Cholesterol: 0mg
Sodium: 4420.1mg
Potassium: 1568.2mg
Carbohydrates: 28.6g
Fiber: 9.2g
Sugar: 10.6g
Protein: 18.9g


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