Saturday, October 30, 2010

Chili Weather

This is the time of year the Brooks' start to think of chili. Hearty, smoky chili. The recipe below is an adaption of the recipe our youngest daughter used to make her "world-famous" chili when she was 8. The change - CHILE MORITA.

Chile Morita is a revelation. These dried chiles (found at Produce 2000 for the Metuchenites) are extremely smoky with a mild heat and perfect for a kid's chili. If you don't have any in your house, I beg you to go buy them, open the pack and just inhale the aroma. It will change you.


1 lb ground chicken
2 large carrots, peeled and diced in 1/2" sections (great for older kids)
3 large celery ribs, dice in 1/2" sections (great for kids to chop)
1 large onion
2 cloves of garlic
Extra virgin olive oil
1 can of black beans, drained
1 can of great northern beans, drained
1 large can of diced tomatoes with juice
1 small can of chicken stock
2 Chile Moritas, stems removed and seeds mostly kept, cut into strips (if you want it milder, remove seeds)
Dried Oregano
2 Bay leaves

1) Heat soup pan on high. Once hot, generously coat the bottom with olive oil. Working quickly add garlic, stir, then add onions, stir, then add carrots and celery. Cook for 2-3 minutes until carrots and onions start to brown. Rub oregano between hands into pan.

2) Reserve vegetables in a bowl. Add ground chicken to the soup pan. When chicken is browned, add the reserved vegetables, beans, tomatoes with their juice, chicken stock, Chile Moritas and Bay leaves. Cover, turn down the heat to medium-low and let cook for about 30 minutes.

3) The chili has only a little broth, so feel free to add a dollop of sour cream to the top and some fresh cilantro.

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