When I first started in the Senate, I was asked a question that only folks from New Mexico would understand–green or red? Chile that is. And prior to working for Sen. Bingaman of New Mexico, I had never actually had a green chile. Once I did though, I never looked back. And I’ve been trying to think up recipes to use green chiles ever since. The thing is green chiles, New Mexico green chiles in particular, are hot–really hot. Which totally slipped my mind when creating this recipe. In my first version, I used 2 tablespoons of green chile powder and I could hardly get it down (and I really like spicy food!). I tamed the chili down a bit with some cornbread and avocado, but at the end of the day, I wished I had just used less green chile powder. So, when you make this chili yourself–and I highly recommend that you do!–follow the recipe below, which calls for 1-3 teaspoons of green chile powder. This way, you’ll get the heat and that lovely complexity of the green chile, without the watering eyes, taste buds burning, or choking from intense heat! If however, you want a challenge, use 2 tablespoons, but don’t say I didn’t warn you!
Oh, and if you haven’t checked it out yet, head over to the Huffington Post and check out my first article over there! It’s on mindful eating and hip hop!
Green Chile Chili
Beans Ingredients:
1/2 cup dry black eyed peas–soaked overnight
1 cup dry pinto beans–soaked overnight
bay leaf
2 stalks celery
1 carrot
salt
pepper
Beans Method:
*Add all ingredients to a large pot. Cover with water. Bring to a boil. Once boiling, drop down to medium low. Simmer 30-40 minutes, just until beans begin to soften (they will not be fully cooked). Strain. Remove and discard veggies. Set partially cooked beans aside.
Chili Ingredients:
partially cooked beans from above
1 carrot–diced
1/2 red onion–chopped
1/2 bell pepper–chopped
1/2 Anaheim pepper–chopped
2 cloves garlic–minced
1-3 teaspoons green chile powder
1/2 teaspoon cumin
1 bottle brown beer of choice
2 tablespoons tomato paste
1 4 oz. can green chiles
1 15 oz. can diced tomatoes (with juice)
2 cups vegetable stock
1/2 cup frozen corn
olive oil, salt, pepper, lime, cilantro
Chili Method:
*Add ~2 tablespoons of olive oil to a large stock pot. Heat over medium heat. Add chile powder and cumin. Stir and cook 1-2 minutes, just until you smell the spices. Add carrots, peppers, and onions. Saute 5-7 minutes. Add garlic. Saute 2 minutes stirring constantly.
*Add beer. Simmer for 15 minutes on medium, stirring occasionally. Add tomato paste, green chiles, tomatoes, broth, corn, and beans. Stir well. Drop heat to medium low. Simmer 30-45 minutes, stirring occasionally, until beans are tender. Adjust seasoning to taste. Serve with cilantro and lime. Enjoy!
