Nuclear Chili
Ingredients
- 6-8 dried New Mexico chiles
- 4 dried ancho chiles
- 4 dried pasilla chiles
- 3 dried Anaheim chile
- 2 dried cascabel chiles
- 2 dried chipotle chiles
- 1 habanero chili
- 2 cloves garlic
- 2 teaspoon cumin
- 1 bottle beer
- salt
- oregano
- 2 pound meat, ground or cut up into small pieces
- 1 green pepper, chopped
- 1 red pepper, chopped
- 1 onion, chopped
- 3 cloves garlic
- 4 tablespoon bacon fat
- 16 ounce corn or beans
Instructions
Add 8 cups boiling water to New Mexico, Ancho, Pasilla, Anaheim, and Cascabel Chiles. Let soak 30 minutes. Place in blender with 1/2 of soaking water plus fresh water and beer. Add 2 cloves of garlic and blend for 3 minutes. Strain the resulting puree into a pot. Add cumin, salt, oregano, Chipotle and habanero chiles. Simmer. Add garlic, peppers, onion to bacon fat and cook 2 minutes. Add meat, and brown. Add chili sauce. Simmer for a few hours. Add corn or beans about 1 hour before serving. Skim fat before serving. Notes: You may use a different variety of chiles. Be creative and experiment. The Habanero Chili is VERY HOT. If you want a milder chili, do not add habaneros.