Chili using Ancho Chili PodsPhillip
1 Tb Oil
2 lb. chili Meat or Ground beef
4 Cloves fresh Garlic (Peel and Chop) or 1 Tb Bolner’s Fiesta Brand® Garlic in Oil
1 Medium Onion (Peel and Chop) or 2 Tb Bolner’s Fiesta Brand® Instant Chopped Onion
1-15 oz. can Tomato Sauce
1 Quart Chicken Broth
1 tsp Monosodium Glutamate (optional)
1 tsp Salt (Optional)
4 Tb Oil
6 Tb Flour
3-4 Bolner’s Fiesta Brand® Ancho Pods*
1 tsp Bolner’s Fiesta Brand® Whole or Ground Comino
½ tsp Bolner’s Fiesta Brand® Ground Black Pepper
With a sharp knife, remove the stems and seeds from the chilies. Place in small pot, cover with water,bring to a boil and simmer for 10 minutes. Remove from heat and let cool for 30 minutes. When cooled, reserve the liquid and Grind the chilies in a blender or food processor and set aside**.
In a stew pot, slowly brown the meat, Garlic, Onions and Comino in 1 Tb oil. Add the tomato sauce, chicken broth, the rest of the seasonings, the reserved chili pulp and the reserved chili liquid. SIMMER one hour.
Heat the 4 Tb oil in a sauce pan over medium low heat. Fry the flour until it is a medium brown color. Be careful not to burn the flour. Add this roux to the chili to thicken. SIMMER over low heat for at least 1 hour. Serve with your favorite toppings, and enjoy! Chili is always better the next day!
* For added heat, use a combination of New Mexico/Cascavel pods with the Ancho Chili Pods.
**For a sweeter flavor, using a small spoon, scrape the meat off of the chili skin and discard the skin prior to blending.