Aztec Chili

September 2009 Customer Recipe Winner: Marlborough S. "Chip" Nichols, ND

• 2 cans Eden Foods Dark Red Kidney Beans, drained
• 2 cans Eden Foods Black Beans, drained
• 1 can Eden Foods Refried Pinto Beans
• 1 can Eden Foods Refried Black Beans
• 1 cup pinto beans, drained
• 2 cans Eden Foods Crushed Tomatoes
• 1 tablespoon Swanson Organic Cocoa Powder
• 1/4 cup Swanson Organic Thompson Seedless Raisins
• 2 tablespoons Y.S. Organic Bee Farm Clover Honey or Now Foods Maple Syprup
• 4 tablespoons Swanson Organic Garlic Powder
• 6 tablespoons Swanson Organic Ground Cumin
• 2 teaspoons Swanson Organic Ground Cayenne
• 6 tablespoons Swanson Organic Oregano
• 1 teaspoon Swanson Organic Ground Nutmeg
• Swanson Himalayan Crystal Salt, to taste
• 3 tablespoons Swanson Extra Virgin Olive Oil
• Swanson Organic Peppercorns, ground, to taste
• 1 pound extra lean ground beef
• 1 pound ground pork or turkey or chicken
• 3 large yellow onions, diced
• 2 large Poblano peppers, diced
• 2 large Anaheim peppers, diced
• 2-3 green jalapeno peppers, depending on size, diced
• 4-5 red jalapeno peppers, depending on size, diced
• 6 tomatillos, diced
• 1 large garlic bulb, crushed
• 8-10 Roma tomatoes, depending on size, diced
• 1 cup frozen corn
• 1/2 cup Bragg Organic Apple Cider Vinegar
• 1/4 cup beef or vegetable or chicken broth/water/beer
• Several large potatoes of your choice (Yukon gold, large red or russet), if desired
• Cheddar cheese, solid or shredded, if desired
• Monterey jack cheese, solid or shredded, if desired
• Eden Foods Kamut Spirals, if desired

In a large 10 to 12 inch pan with a lid, add 1 tablespoon of olive oil, one diced onion and the meat. Coat thoroughly with salt and pepper, plus add 3 tablespoons cumin, 3 tablespoons oregano, 2 tablespoons garlic powder, 1 teaspoon cayenne and 1/2 teaspoon nutmeg. Blend thoroughly. Cook, covered, over medium-low heat. Stir every 3 to 5 minutes for 15 minutes. Break up the meat chunks regularly. Reduce heat to low and cook for another 15 minutes, stirring regularly and continuing to break up the meat chunks. Keep moist by adding 1/4 cup of broth or water or beer as needed. Turn down heat and simmer, covered, for about an hour. Remove lid and use a flat wooden spatula to stir/blend every 10 to 15 minutes and then recover. Note: Prepare the bean and vegetable portion of the chili while the meat simmers.

For vegetarian version, start here: Using a large pot with a lid, coat the bottom of the pot with 2 tablespoons of olive oil. Add the remaining 2 diced onions along with all the peppers, tomatillos, canned tomatoes and garlic cloves. Cook for 10 minutes, covered, over medium-low heat. Stir with a flat wooden spatula every few minutes. Mix in all the beans and apple cider vinegar. Stir thoroughly. Cook on medium–low heat for 10 minutes, stirring every few minutes.

Mix in the diced tomatoes. Add in salt and pepper, plus add 3 tablespoons cumin, 3 tablespoons oregano, 2 tablespoons garlic powder, 1 teaspoon cayenne and 1/2 teaspoon nutmeg. Also add in cocoa powder, honey or maple syrup, raisins and corn. Stir/blend thoroughly. Cook, covered, over medium-low heat (lightly bubbling) for about 1 hour, stirring every 10 minutes.

Add the meat portion of your chili to the large pot. Blend thoroughly. Cook, covered, over medium-low heat for 30 minutes to one hour (depending on your time schedule). Stir every 5 to 10 minutes to meld the flavors and textures together. Your chili is ready to serve now if you’re hungry or don’t have extra time. However, for the Ultimate Aztec Chili, turn the heat down to low-simmer, and cook for another 2 to 3+ hours. Stir regularly and scrape the bottom of the pot with a flat wooden spatula to keep the beans from sticking or burning. If necessary, adjust the heat a little lower and add another 1/4 cup of broth or water or beer.

If it’s more convenient, you can put this entire recipe together in a slow cooker/crock pot. Put meat mixture and vegetable mixture in a crock pot and blend. Cook on high for one hour, and then cook on low for 4 to 6 hours. Stir/blend hourly if convenient.

Chef’s Suggestions:

• Enjoy your Aztec chili solo in a bowl, or generously ladled over baked potatoes or pasta, or in a burrito (to which you could include chopped cilantro and lettuce). You may wish to top all of these with shredded cheddar and/or jack cheeses, plain yogurt or diced raw onions.

• You can keep what is left over in your refrigerator for several days. May also be stored in the freezer—simply slowly reheat on low in a covered skillet, stirring regularly. It will be much better if you do not reheat in the microwave.

Chef's Inspiration: “This is the most wonderful, delicious, memorable, zesty and flavorful chili!!! Note: all the peppers, plus the garlic and apple cider vinegar, make it easy to digest. Enjoy thoroughly!!! You will be amazed and delighted!!”

Makes 21 servings. 1 cup equals 1 serving.

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