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 >Doc's Explosive BBQ or >Doc's Garlic Rush or >Jade Burst

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.

 

Servings: 4

 

Serving Suggestions:

Long grain rice

Cubes of smoked cheese or Monterrey Jack

Biscuits or crusty rolls