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Sunday, September 29, 2013

Five Pepper Chili

Five Pepper Chili courtesy of the Cooking Corner.

     Towards the end of summer and early fall is when those pokey peppers are finally ripe and ready for harvest. However lately I've been on a chipotle kick. (Once I opened the can, I had to find uses for the rest of it.) For this batch of chili that started our fall football and slow cooker season, I used both fresh and chipotle peppers for maximum flavor. There was a little heat but a lot of rich flavor. Both are nice on cool fall days.

Five Pepper Chili
1-1/2 lb. ground meat*, browned
salt and pepper
4 red mild chili peppers, diced
3 chipotle peppers in adobe sauce, diced
Roasted red pepper
 

1 red bell pepper, diced (roasted optional)
1 green bell pepper, diced
1/2 tsp. crushed red pepper flakes
1 small onion, diced
2 cloves garlic, diced
1-2 T. chili powder
1 tsp. cumin
1-1/2 tsp. paprika, smoked if possible
1 can chili beans, not drained
3-4 fresh tomatoes, cored, seeded and diced

*Use ground meat of preference - beef, sausage, chicken or turkey. If using chicken or turkey, add 1 tsp. oil to pan when browning.

In medium skillet, brown meat for 7-9 minutes. Add all peppers, onion and garlic. Continue cooking over low heat slightly covered for another 8-10 minutes, until meat is cooked and veggies are tender.


Add all ingredients to slow cooker and cook on low for 7-9 hours. 

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