docshabaneroheaven.com gourmet hot sauces & gifts
Chili con Queso
This recipe has been referred to as a "bowl of red"
3 Ancho Chiles
Prepare them ahead of time as follows:
First remove the seeds and stems. Bring to boil 1 cup water. Remove from heat and add the chilies. Let simmer for 30 min until they become soft. Reserve this water for the chili. Remove them from the water and place them in a blender. Add about 1 TBS of the chili water to make a thick paste.
In large pot saute till browned:
1 TBS Olive Oil
1 lb Ground Chuck; remove from the pot and fold into the meat the Ancho chili paste.
In the large pot saute:
1 TBS Olive Oil
1 Onion, chopped
1 Green or Red Bell Pepper
2-4 Garlic cloves, chopped
ADD The meat and vegetable mixture above with the following:
1 15oz. Red Kidney beans, rinsed and drained
1/2 TBS chili powder
1 tsp gr. Cumin
1 tsp Basil, dried
2 tsp Oregano, dried
1 C. Beef Broth or Vegetable Broth, just enough to cover the contents in the pot
1 tsp Salt and gr. Black pepper to taste
1 tsp sugar or honey
4 oz smoked cheese or Monterrey Jack cheese, cubed for serving-
1 tsp Chipotle Chili Pepper
Bring to a boil and cover and turn down to a gentle simmer. Cover and cook for about 45 min to 1 hour; don't let it get dried out. At this point you may add more of Doc’s sauces to taste if you want it hotter.
Long grain rice
Cubes of smoked cheese or Monterrey Jack
Biscuits or crusty rolls
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