This chili involves two extra things: ancho chile paste and chipotle puree. However, you can always just add ancho chile powder and chipotle chile powder. Don't ask me about measurements because I have no idea. I like using the paste and puree because it adds a greater depth of flavor.
|chili dog, son!|
Perfect for Frito pie or chili dogs, this chili is seriously versatile. Make the chile paste and puree first to streamline the process (unless you plan to just use chile powders). Adjust the heat by adding or subtracting jalapenos (or leaving the seeds in) and changing the amount of red pepper flakes or cayenne. As is, this has a nice kick.
2 cups TVP
2 cups boiling water
1 Tbsp canola oil
1 medium onion, diced
2 jalapenos, seeded and minced
3 garlic cloves, minced
2 Tbsp Chipotle Puree (recipe below)
⅓ cup Ancho Chile Paste (recipe below)
2 tsp cumin
1 ½ tsp oregano
1 tsp crushed red pepper flakes
½ tsp cayenne pepper
¼ disk Mexican hot chocolate, grated
1 Tbsp unsweetened cocoa powder
1 tsp salt, or to taste
28 oz can crushed tomatoes
2 cups vegetable broth
In a medium bowl, re-hydrate the TVP in the boiling water. Cover and set aside.
In a large stock pot, heat the canola oil over medium high heat. Saute the onion and jalapenos until softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the Chipotle Puree, Ancho Chile Paste, cumin, oregano, crushed red pepper flakes, cayenne, Mexican chocolate, cocoa powder, and salt. Stir for about 2 minutes. Add in the crushed tomatoes, vegetable broth, and TVP. Bring to a boil, cover with a lid, and lower the heat to a simmer. Simmer for 25 minutes.
Serve with sour cream, cheese, red onions, and maybe even some guacamole.
Sweet and Spicy Variation: Up the Mexican hot chocolate to ½ disk.
|spinach artichoke dip from last year's super bowl. recipe coming later...|
Gluten free depending on brand
1 can chipotles in adobo, any size
Take any sized can chipotles in adobo and blend until smooth. Easy! Spoon it into ice trays in 1 Tbsp increments and freeze for longer storage.
Ancho Chile Paste
I use this in place of chile powder. It has waaay more flavor. Note: do not eat this with a spoon! It's more comparable to tomato paste, because it's something that is used to flavor and the chile component is pretty concentrated and mildly bitter.
2 oz dried ancho chiles, seeded and stems removed
1 small garlic clove, minced
½ tsp cumin
¼ tsp Mexican oregano, crumbled
¼ tsp fine sea salt
¼ tsp sugar
½ cup vegetable broth
Torch the dried chiles in a pan over medium heat until fragrant, about 1-2 minutes. Watch them carefully so they do not burn. Empty the chiles into a large bowl and cover with boiling water. Let them soak for about 15 minutes.
Drain the chiles and place them in a blender or food processor along with the garlic, cumin, oregano, salt, sugar, and vegetable broth. Blend until completely smooth.