New Mexico Green Chili
New Mexico Green Chili
This recipe is super easy and quick to make. Before I added the cilantro, I wasn’t so sure if the seasonings were in balance, but after adding it, it was a game changer, and was just terrific! Serve chili by itself, and accompany with with cornbread, or tortillas. Or, pour the chili over squash, enchiladas, or chips and top with cheese, just to name a few!
Ingredients:
1 – pound Wild Idea Ground Buffalo
1 – pound – Wild Idea bulk Chorizo
4 – tablespoons salted butter
3 – onions, diced, about 3 cups
3 – garlic cloves, minced, about 2 tablespoons
2 ½ – tablespoons cumin
2 – tablespoons salt
1½ – tablespoons Mexican oregano
1½ – tablespoons black pepper
½ – tablespoons chili powder
¼ – cup masa/corn flour
2 – pounds roasted Hatch green chilies, flash processed or diced
2 – cups organic chicken broth
1 – bottle Tecate or other beer
2 – tablespoons lime
1 – tablespoon sugar
1 – bunch cilantro, chopped
*Optional, 2 – cups cherry tomatoes, chopped
*Grated queso or pepper jack cheese
Preparation:
1) In heavy pot, over medium high heat, melt the butter. Add the ground meats, breaking into pieces to the pan, along with the onions, garlic and spices, stirring occasionally as the meat and onions brown.
2) Sprinkle corn flour over browned meat and stir.
3) Stir in green chilies, beer, and broth, and bring to a full boil.
4) Reduce the heat to a simmer, cover and simmer for a half hour, covered.
5) Remove lid and simmer for an additional half hour uncovered, stirring occasionally.
6) Stir in the lime and the sugar. Turn the heat off and cover until you are ready to serve.
7) Right before serving stir in cilantro and season to taste.
8) Serve with diced tomatoes and cheese for toppings.
http://wildideabuffalo.com/2015/new-mexico-green-chili/
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