This delicious Spicy Chile with Peppers recipe and photo were shared with my by Karen Calanchini, Food
Stylist and Photographer, of Redding, CA. Karen serves this delicious Spicy Chile with her
Quesadillas with Cheese.
More great
Chili Recipes and lots of
Southwest-Style Recipes.
Spicy Chili with Peppers
Recipe Type:
Beef,
Soup/Stew,
Chili,
Chile Peppers,
Beans
Yields: serves many
Prep time: 20 min
Cook time: 2 hr
Ingredients:
1 pound ground beef
1 pound ground bison
1/2 tablespoon olive oil
1 large
onion, large chop
6 to 8 cloves
garlic
, minced
2 to 4 stalks celery, string removed and sliced
1/2 green bell pepper, large chop
1 green jalapeno
chile pepper, minced
2 roasted and skinned Anaheim
chile peppers, seeded and chopped
1 can fire-roasted diced tomatoes
1 can tomato sauce
2 cans red kidney beans, drained and rinsed*
1 tablespoon Chipotle Chili powder
1 tablespoon Grandma's Chili powder**
Salt and pepper to taste
* NOTE: This recipe can be
made with 1 1/2 cups dried Poquito or dried kidney beans cooked until almost done.
Then add to the chili with a little of the cooking liquid. Poquitos
beans are small, pinkish-brown beans indigenous to the Santa Ynez region or California.
Karen purchases her heirloom beans from
Purcell Farms in California. Karen says, "I love their beans. Good service, too! I made the mistake of
soaking a batch, then cooking the next day, and they were a mushy mess. They do tell you to soak on the package, but I suppose that is because many
people stick them in a cupboard and forget about them. I always use my beans up within a year, and I keep them in the refrigerator. I keep a log on how
they perform each year.
** Substitute chili powder of your choice.
Preparation:
In a large soup pot of Dutch oven, brown together the ground beef and ground bison in the olive oil. Once browned, remove
browned meat from the cooking pot and set aside.
In the same cooking pot, sauté the onion, garlic, celery, green bell pepper, and jalapeno chile pepper until almost soft.
Add the roasted Anaheim chile peppers, stirring to combine.
Return the browned meat (ground beef and ground bison) to the pot.
Add diced tomatoes, tomato sauce, kidney beans, Chipotle chili powder, and Grandma's chili powder. Simmer
on very low for approximately 90 minutes, stirring and checking to make sure the
chili does not dry out or stick to the bottom of the pan. Add a little water or
beef broth, if needed. Taste and adjust seasonings to your liking. Add salt and pepper to taste.
