The Big Chili - Recipe Exchange

Sample our stories from chili country here in the
American Southwest. Sample our recipes. And
send us your recipes and your stories to share!

RECIPES

BRING ON THE GREEN
Roasted green chilies can be left for about an hour in a plastic trash bag. It helps loosen their crusted skins and makes them easier to peel. You can either peel them right away then put about 6 to 8 in zip lock sandwich bags and freeze them. Or just freeze them with their skins and peel them after they’re thawed. For quick thawing you can, of course, microwave them… for less than two minutes. (You can also use canned or dried green chilies in recipes like the ones below. To reconstitute dried chilies just submerge them in enough water to cover them, for about a half hour.)

SALSA SABROSA
For a richly authentic mouthwatering taste of the southwest simply take 6 to 8 peeled roasted chilies, chop them and spice liberally with salt and garlic powder to taste. This is a perfect condiment for meats, poultry, and fish. It’s also wonderful with eggs, breads and cheeses, even bagels and cream cheese. We have it on the table regularly for added forkfuls of southwestern flavor.

GREEN CHILI STEW OR SAUCE
(serves four half cup servings)
1 pound ground beef or 1 pound diced pork*
2 cloves finely diced garlic or 1 teaspoon garlic powder
1/2 cup chopped onions
1 cup chopped green chili
1/2 cup diced tomatoes
4 diced potatoes**
2 1/3 cups water
2 tablespoons flour
*You can prepare this stew or sauce meatless also with delicious results.
**Potatoes can add flavor and substance to green chili stew. For a sauce to smother burritos or other entrees the potatoes are optional.
Brown beef or pork in sauce pan over medium heat, being careful to stir constantly so it doesn’t stick. Drain excess fat. Saute chopped onion and garlic with meat. (For a meatless stew or sauce sauteed onion and garlic in two tablespoons of olive oil.) Add two cups of water, chili, tomatoes, and potatoes. Bring to a boil. Then lower heat and simmer for about a half hour. In a separate cup or bowl, slowly add 1/3 cup water to flour being careful to mix thoroughly to avoid lumps. Add thickened mixture to stew and stir. (You can make it thicker with a little more flour and water. But let the stew simmer and thicken before trying that.)
The stew can be eaten in bowls with heated corn or flour tortillas. Or it can be used as a sauce over bean burritos, other southwestern favorites like stuffed sopaipillas, or over fried eggs. Green chili sauce can be garnished with cheddar cheese, diced tomatoes, lettuce, and sour cream.

CARNE ADOVADA
You can make this taste of the holidays with red chili pods or with powdered red chili.

4 pounds of pork chunks
1 cup red chili powder or 8 dried chili pods destemmed and deseeded
1 teaspoon garlic powder
2 tablespoons rice flour (doesn’t get lumpy)
1 teaspoon salt
½ teaspoon oregano
1 teaspoon olive oil

Combine dry ingredients in bowl. If you’re using dried chili pods, rinse them and put them in a blender with with a cup of water and puree. Heat olive oil in medium saucepan. Add dry chili ingredients briefly and stir. Then add 3-4 cups of water or more as needed. Bring to boil then simmer for at least 20 minutes. Place pork chunks in medium baking pan. Pour chili over meat. Marinate in refrigerator and turn periodically for at least an hour. Bake at 350 for at least an hour or until pork is fully cooked. Serve with warm tortillas. Serves 6 to 8. If desired, reserve some chili to pour over posole. (Recipe below.)

POSOLE
This wonderful side dish compliments dozens of Southwestern meals. Or you can make it the main attraction with added meat or vegetables as a stew.

2 cups dried, canned or frozen posole
1 teaspoon garlic
1 teaspoon salt or more to taste

Rinse posole. Add about three and a half quarts water, and more as needed. Boil then keep at a low boil covered for up to 4 hours until posole is tender. For stew make recipe below.

MEAT FOR POSOLE STEW
1 tablespoon olive oil
1 medium diced onion
4 pounds pork chunks
1 teaspoon garlic powder
2-3 teaspoons salt or more to taste
1 teaspoon oregano

Heat olive oil in large saucepan. Saute onion. Add chunks of pork and brown briefly.
Add about three and a half quarts of water and more if needed. Add dry ingredients. Bring to boil and simmer for 3 or more hours until meat is tender. Add posole to cooked meat then add a half cup chili sauce. Simmer for a few minutes. Serves 6 to 8.

MOLE
This amazing combination of sweet hot ingredients makes for a rich, savory, spicy, festive sauce for a holiday turkey. I’ve also served sliced tofu with mole to vegetarians who loved it.

1 tablespoon olive oil
2 dried passilla chilies
2 dried ancho chilies
4 dried red chili pods
1 medium chopped onion
1 teaspoon garlic powder
2 fresh tomatoes or ¾ can tomatoes (14.5 oz can)
¼ cup raisins
¼ teaspoon cinnamon

¼ teaspoon ground cloves (optional)
1 oz. bakers chocolate or more to taste

Combine chilies a few at a time in blender with small amounts of water (1/2 cup) and puree. To last batch add tomatoes, raisins, and onion and puree. Heat olive oil. Add puree mixture and saute briefly. Add about two cups of water or more as needed to keep mixture the consistency of thick gravy. Add dry ingredients and simmer on low heat for about 45 minutes. Serve over poultry or try tofu.