Please do not let the gentle looking nature of this chili fool you, it’s spicy! The roasting of all the vegetables brings out the flavor and the heat, in this tongue pleasing Spicy Roasted Chili Con Carne.
When I was a young child we always made homemade chili in the winter. Well it’s ice cold today which makes it’s chili time.
This Chili starts with dried chile de arbol and guajillo chile peppers, crack open and dump out the seeds.
I have been known to switch my chiles up at times. Sometimes I use ancho or whatever chilies I have on hand.
Put the chilies in a stock pot, cover with water then bring to a boil, turn off heat, cover and let sit while you prep the rest of the ingredients.
After blending the chilies, use a food strainer and press the chile mixture through the strainer to remove the liquid gold. Do this in batches until all the blended chilies mixture is used up.
Please do not, I repeat, do not throw away this pulp, it is pure goodness. Sometimes I eat this with chips, it’s just a roasted bowl of salsa. Other times I freeze this and add it to my taco seasoning mixture or when I make enchilada sauce.
I know what your thinking all that hard work and this is all the chili sauce I have, pretty much yes.
But it was worth it. You make enough chili sauce to make two pots of chili.
Yes, I know I buy large containers of spices. I cook almost everyday, spices don’t last long in my house. Keep the dark spices in the refrigerator to maintain freshness.
After you make the light brown roux, add the spice mixture and broth and then pour it all into the browned meat.
Allow the chili to simmer about 10 more minutes,don’t forget to stir it.
Let’s eat, I serve this on hot dogs, hamburgers, in a bowl with crackers, I even eat this with homemade tortilla chips.Print
- 1 lb ground turkey or beef
- 1 onion, diced
- 4 cloves of garlic, chopped
- 4 tablespoons plus 1 tsp chili powder
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1 tablespoon plus 1 tsp garlic powder
- 1 tablespoon plus 1 tsp onion powder
- 1 tablespoon cumin
- 1 tablespoon plus 1 tsp oregano
- 32 oz of beef or chicken broth
- 1 tablespoon extra virgin olive oil
- 1/2 cup cooking oil
- 3/4 cup flour
- 1 cup roasted chili sauce (recipe below)
For the Roasted Chile Sauce:
- 5 dried guajillo chiles
- 8 dried chile de arbol
- 1 lb tomatillos
- 10 Serrano peppers, fresh, remove stem
- 2 jalapenos, fresh, remove stem
- 4 cloves of garlic
- 1 white onion, quartered
- 1 small can of tomato sauce
- 1 tablespoon extra virgin olive oil
- pinch of salt
- To prepare the roasted chili sauce, break open guajillo and chile de arbol to remove seeds, discard seeds and add dried chilies to a small stock pot. Cover dried chilies with water and bring to a rolling boil. Turn off fire, cover pot and let sit to rehydrate while you prep the other food.
- Turn the oven on broil. In a baking pan add tomatillos, Serrano, jalapenos, garlic, and onion. Add a pinch of salt and 1 tablespoon of olive oil. Broil until tomatillos blister, making sure not to burst them. Please watch carefully.
- In a food processor or blender add roasted vegetables including any liquid from pan, and rehydrated chilies. Process until smooth, then strain through a sieve, saving the dried pulp for later use.
- After straining all the vegetables add 1 small can of tomato sauce to the liquid gold.
- Take 1 cup of liquid gold chile sauce and set aside. Let remaining chile sauce cool, then freeze for later use.
- Mix 4 tablespoons of chili powder, 2 teaspoons of black pepper, 2 teaspoons of paprika, 1 tablespoons of garlic and onion powder, 1 tablespoon of oregano and cumin and set aside.
- Heat olive oil over medium high heat, add onion cook 5 minutes, add garlic cook 1 minute more. Add meat to mixture and chop up. Add 1 teaspoon each of remaining chili powder, black pepper, paprika, garlic and onion powder and oregano to meat.
- Cook meat until browned. Drain if needed.
- In a medium stock pot on medium high heat, add cooking oil. When heated add flour and whisk well until you achieve a light brown roux about 4 minutes. Add spice blend and whisk for about a minute. Add broth and whisk until well mixed. Add chili sauce and mix well.
- Pour mixture into cooked meat and simmer for about 10 minutes, stir occasionally. Sauce will thicken as it simmers.
- Serving Size: 6-8