Title: CHILI BASE
Categories: Pickles, Sauces, Misc
Yield: 8 servings
2 Fresh pasilla chile peppers
2 Fresh Anaheim chile peppers
2 Red bell peppers
2 tb Vegetable oil
2 md Onions; diced
4 Fresh jalapeno chile peppers
-(or more if desired)
- seeded and finely minced
3 tb Minced garlic
10 Tomatoes; seeded and diced
2 Dried ancho chile pepper
-=OR=- Pasilla chiles
- stemmed and seeded
2 ts Cumin powder
1 ts Ground cinnamon
Salt; as desired
If you like chili, you'll want to make a lot of this
and freeze it. Add 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 the onions and
jalapeno peppers and cook, uncovered, until the onions
are translucent, about 5 minutes. Add the garlic,
tomatoes, roasted peppers, dried chiles, cumin,
cinnamon and salt. Cover and place in the 325F oven
for 30 minutes. 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.
