Chili Base

Title:
Chili Base

Yield:
8 Servings

Categories:
Pickles,
Sauces,
Misc




Ingredients:





     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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini