Chili with Chilies
INGREDIENTS
-8-10 dried chilies, (ex: Guajillo, Arbol, Puya and
Pasilla) stemmed and seeded
-1 large onion, chopped
-4-5 cloves garlic, diced
-1 Tbsp toasted corriander seeds, ground
-1 Tbsp cumin
-1/2 tsp black pepper
-1 28 oz can crushed tomatoes
-1 1/2 lbs ground beef
-1 14 oz. can red kidney beans
-1 14 oz. can garbanzo beans
-2 14 oz. cans black beans
-salt to taste
-Optional: shredded cheese, cilantro, sour cream, cornbread, Fritos
PROCEDURE
-Remove stem and seeds from chilies. Set chili husks in a owl and cover them with warm water. Set aside.
-Chop onions and dice garlic. Set aside
-Heat a small pan over medium heat (no oil). Add coriander seeds and toast for 2-3 minutes, until popping. Once toasted, grind coriander seeds until fine in a spice grinder, food processor or coffee grinder. Once ground, combine coriander with cumin and black pepper and set aside.
Heat a stock pot over medium until hot but not smoking. Add beef and brown, breaking up lumps, for about 5 minutes. Add onions and garlic and cook for another 3-5 minutes, stirring frequently.
Add spices and cook another 2-3 minutes. Add tomatoes
and beans (with liquid) and cook on medium-low until
it comes to a simmer.
Put now pliable chili husks into a blender or food
processor. Add enough chili water (the water they
soaked in) to just cover them. Add nearly a tablespoon
of salt and blend into a smooth paste.
Add
paste to Chili and allow to keep simmering for 45
minutes. Season with salt and pepper and let it
continue to cook for another 45 minutes.
Serve with cheese, sour cream, cilantro and/or fritos
and cornbread.
