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Ingredientes
- 2 x Fresh pasilla chile peppers
- 2 x Fresh Anaheim chile peppers
- 2 x Red bell peppers
- 2 Tbsp. Vegetable oil
- 2 med Onions, diced
- 4 x Fresh jalapeno chile peppers (or possibly more if you like) seeded and finely chopped
- 3 Tbsp. Chopped garlic
- 10 x Tomatoes, seeded and diced
- 2 x Dry ancho chile pepper =Or possibly=- Pasilla chiles stemmed and seeded
- 2 tsp Cumin pwdr
- 1 tsp Grnd cinnamon Salt, as desired
Direcciones
- If desired chili, you'll want to make a lot of this and freeze it. Add in whatever extra ingredients you like and you have your own custom chili.
- ROAST, PEEL AND SEED the pasilla, Anaheim and red peppers, then dice them.
- Preheat oven to 325F. Heat the oil in a medium ovenproof skillet over medium heat, add in the onions and jalapeno peppers and cook, uncovered, till the onions are translucent/soft, about 5 min. Add in the garlic, tomatoes, roasted peppers, dry chiles, cumin, cinnamon and salt. Cover and place in the 325F oven for 30 min. Remove the chili base from the oven and scrape into a bowl. Divide into family portions and place in the freezer for up to 6 months.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 8 servings | |
| Calories 78 | |
| Calories from Fat 36 | 46% |
| Total Fat 4.12g | 5% |
| Saturated Fat 0.34g | 1% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 9mg | 0% |
| Potassium 378mg | 11% |
| Total Carbs 9.88g | 3% |
| Dietary Fiber 2.8g | 9% |
| Sugars 3.97g | 3% |
| Protein 1.91g | 3% |
