Saturday, January 9, 2010

Green Chipotle Chili

Day 7: Spicy Hot

Since Jay and I make chili often, I wanted to try something different for chili night. With the lack of chili powder in this recipe one could even question if this even qualifies as chili, but nonetheless it is definitely different from the kind we usually make. I perused somewhere around ten chili recipes and more or less created my own, what one could call a green chili. A word of warning about chipotle chili in adobo sauce: These are extremely spicy and depending on your tolerance to spice use accordingly. I generally blend the contents of the can in a food processor and then add as needed. Jay and I like spice and I would estimate I used about 3-4 tbsp. It ended up with an extremely potent, latent spice.

Green Chipotle Chili

2 tbsp canola oil
1 med onion, diced
4-5 cloves garlic, minced
1 jalapeno, seeded and minced
1 lb ground turkey or meat substitute
2 small poblano chili peppers, diced
1 small green bell pepper diced
2 tsp ground cumin
1 tsp coriander
2 tsp oregano
1-3 tbsp chipotle in adobo sauce, blended
4 cups cooked pinto beans
3 18 oz cans whole tomatillos, drained and finely chopped
1 can beer or 1 1/2 cup water or broth
2 tsp sugar
salt to taste

Heat oil in a deep soup pot and saute onion, garlic, and jalapeno for 2-3 minutes until just soft. Add ground meat (or sub) and cook until the meat is not pink. Add chipotle, bell pepper, poblano, cumin, coriander and oregano and cook until peppers are slightly soft. Add tomatillos, beans, and beer and simmer 20-25 minutes. Add sugar and salt to taste and cook 5 minutes more. Serve with a garnish of grated cheese and chopped fresh cilantro.

Jay's review:
4.5 yums (out of 5). Hot!