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.