Enchilada Chili
Author: Amateur Cook // Category: Comfort Foods, Fast Dinners, Party Plates, Quick Lunches
Ever since I can remember, my Dad was always the one who made chili in our house. Recently, at work, some of his colleagues (now former colleagues, since he retired), had a chili cook-off. This was his favorite recipe. He made it for he and my Mom recently, but apparently, it was VERY spicy! I prefer mild spice, where I can still feel my tongue, so I toned down all of the peppers. I'll include the range here though. I used the smallest quantity (and it definitely still had a nice bite), but I'm also including what the original recipe called for.
This is a "hearty" chili with a subtle, lingering heat. It's also highly dependent upon the quality of the peppers.
Ingredients
*Note, be careful when cutting the peppers, especially the Habanero. My fingers are still a little sore today -- from the hotness.
1 lb. ground pork
1 lb. ground sirloin
1 small yellow onion, diced
2 T. diced black olives
1-3 Habanero peppers (diced, seeds & webbing removed)
1 lb. ground sirloin
1 small yellow onion, diced
2 T. diced black olives
1-3 Habanero peppers (diced, seeds & webbing removed)
2-3 Anaheim peppers (diced, seeds & webbing removed)
2-4 Serrano peppers (diced, seeds & webbing removed)
2 cans black beans
2 cans enchilada sauce
1 T. salt
1 T. salt
1 t. pepper
dash garlic powder
dash chili powder
1 T. cayenne seasoning OR
dash garlic powder
dash chili powder
1 T. cayenne seasoning OR
4 dried cayenne peppers, diced, then soaked in small amount of olive oil
Add olive oil to dutch oven along with diced onion, diced peppers (minus the cayenne), black olives, beef and pork. Simmer and brown until all liquid is evaporated - there shouldn't be significant fat, but, do not drain. Add enchilada sauce, black beans and cayenne peppers. Add salt, black pepper and dash of garlic powder and chili seasoning to taste. Simmer for about 2 hrs., then taste and adjust as necessary. Chili is best when allowed to simmer for up to 3 hours, cooled & refridgerated overnight prior to reheating for consumption. I serve it with a dollop of sour cream and some shredded cheddar on top.
*Note, be careful when cutting the peppers, especially the Habanero. My fingers are still a little sore today -- from the hotness.
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