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Post by ozo on Jun 20, 2013 9:54:51 GMT -6
At least a dozen fire roasted green chilies, peeled and minced Between three and five cloves of fresh garlic, minced One large yellow onion, diced 3 to 6 fresh Roma tomatoes, diced Two pounds of your preferred meat. Most green chilis use pork. Substitute beef, or better yet, venison, cut into one-inch chunks
Sautèe the onions and garlic until tender. Add the meat, stirring until it is just browned. Add the chilies and tomatoes - with as much juice as possible. If you want hot chili, leave the veins and seeds in the chilies. If you can't handle that much spice, de-seed and de-vein the chilies. Bring to a boil, cover and put over low heat for about an hour. Viola! Awesome, simple, flavorful chili!
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Post by Gittyup on Jun 20, 2013 15:28:32 GMT -6
Good, I'll bet, even if the the "round brown one" turns slightly pinkish!
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Post by ozo on Jun 21, 2013 7:48:04 GMT -6
Green chilies are generally as mild as bell peppers. You can substitute the 'dozen' fresh ones with four cans of whole OR chopped green chilies [7oz] from the store. It's not a spicy chili at all.
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