Alli’s Not Nalley’s Chili

This is based on a completely different recipe. I’ve modified it so much that I need a new recipe.

 

1 large onion, chopped

1/2 head garlic, minced

2 jalepeno peppers, chopped

2 fresh green poblano peppers, chopped

1/2 # each ground beef and chicken

1/3 cup dried black beans

1/3 cup dried pinto beans

1 1/2 cups fresh or frozen corn

2 cups tomatoes, chopped (if using fresh, peed and seed)

1 can (or homemade) chicken stock

1 small can of El Pato chili freso as seen here:

http://www.mexgrocer.com/1276.html

2 dried chili peppers (either guajillo or pasilla) as seen here:

http://www.mexgrocer.com/catagories-spices—herbs-chilipods.html

Cut off the tops of the 2 dried chili peppers and dump out the seeds. crumble the chili peppers in a coffee cup, and add 1/2 cup hot chicken stock.

Saute the veggies for 10 minutes with olive oil. Blend the small can of El Pato, 3 tbsp of sauteed veggies, and the chicken stock/dried chili mixture. Brown meats.

Cook beans with vegetables and meat. Don’t add the corn until the end. Season to taste with kosher salt, chili powder, garlic powder, cumin and hot sauce. Better the second day.

If you are going to freeze this, don’t add the corn until you thaw and reheat it.

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