Anaheim Pepper and Beef Chili
Anaheim Pepper and Beef Chili is one of our favorite cozy winter dinners. I start this chili recipe by toasting, boiling and pureeing dried Anaheim chili peppers. Then, I add them to browned ground beef and onions and simmer them along with tomato sauce. Finally, I top each serving of chili with sour cream, scallions, and cheddar cheese. We like this chili for several reasons. First of all, I like that I can make this chili in just about one hour. Secondly, I like that I can make this dish ahead of time. I like to make this dish early in the day, and then reheat it just before dinner. And, lastly, we all love the hearty and spicy flavors in this chili.
The Equipment I Used
- A Blender- I used my Vitamix blender to puree my dried chilies.
The Ingredients Neede for Anaheim Pepper and Beef Chili
- Chilies- You’ll need dried Anaheim chilies for this recipe. I used India Tree brand chilies.
- Beans- I used India Tree Rojo Chiquito Beans, but you can also use kidney beans.
- Beef- I used grass fed ground beef, because that’s my favorite. Ground chuck would be really good for this recipe.
- Spices- In addition to the dried Anaheim chilies, I used chili powder, ground cumin, dried oregano, garlic powder, onion powder, and kosher salt to add extra flavor to the chili.
- Tomatoes- I used Pomi boxed tomato puree. You can also use canned tomato sauce.
How I Made my Chili
- First, I toasted the chilis. Then, I boiled them and pureed them.
- Next, I browned the beef.
- Then, I added in the chilis and sauce and spices and simmered it all together.
- Finally, I topped each bowl with sour cream, shredded cheddar cheese, and sliced scallions.
If you like chili, you need to try this delicious, warm and comforting, Anaheim Pepper and Beef Chili.
Anaheim Pepper and Beef Chili
Equipment
- blender
Ingredients
For the Chili:
- 3 dried Anaheim chiles, stemmed and seeded
- 1 tbsp. extra virgin olive oil
- 1½ pounds ground beef chuck meat
- 1 cup minced onions
- 1 tbsp. minced garlic
- 1 tbsp. chili powder
- 1 tbsp. ground cumin
- ½ tsp. kosher salt
- 1 tsp. each oregano, garlic powder, onion powder
- 1½ cups tomato sauce
- 1 cup cooked kidney beans or rojo Chiquito beans
For the toppings:
- 1 cup sour cream
- ½ cup sliced scallions
- 1 cup shredded extra sharp cheddar cheese
Instructions
- Begin by preparing the chilis: Toast the peppers in a skillet on high heat for a few minutes, until you can smell their aroma. Place the peppers in a saucepan with two cups of water and boil the peppers for five minutes. Put the peppers in a blender with one cup of the water and blend until the peppers are pureed.
- In a Dutch oven over medium heat, heat the oil and brown the beef, onions, and garlic.
- Stir in all the spices, the pepper puree and the tomato sauce. Cover, and simmer on low heat for forty minutes.
- Add the beans, cover, and cook for five minutes.
- Top each serving with the toppings.
