Southwest Chili From Albuquerque Nm Recipes

SOUTHWEST CHILI

Southwest Chili image

This Southwest Chili is smoky and packed with flavours. It's delicious topped with sour cream and best served with a side of tortilla chips.

Provided by Fraîche

Categories Dinner

Time 1h25m

Number Of Ingredients 20

Ingredients

2 tablespoons olive oil
1/2 large sweet onion, diced
2 cloves garlic cloves, minced
1 lb ground turkey, chicken, or beef*
1/2 cup red wine or stock
2 tablespoons chili powder ((or adjust for desired spice level))
1 tablespoon cumin
1 teaspoon chipotle chili powder ((optional))
796 mL can diced tomatoes
1 teaspoon sugar
1 whole smoked chipotle chilli in adobo sauce ((we buy La Costena))
1 small can corn
540 mL can black beans ((drained))
salt & pepper to taste
diced avocado ((optional garnish))
lime wedges ((optional garnish))
chopped cilantro ((optional garnish))
grated cheddar ((optional garnish))
tortilla chips ((optional garnish))
sour cream or plain full-fat Greek yogurt ((optional garnish))

Steps:

In a heavy bottomed large pot, heat the olive oil over medium heat. Add the onion and cook, stirring for 3-4 minutes. Add the garlic and cook until the onion is transparent and garlic is fragrant.
Add the ground and cook until browned. Deglaze the pot with the red wine or stock, stir, then add in the chili powders, cumin, tomatoes, sugar and the 1 whole chipotle pepper. Stir and turn the heat to low, cover and let simmer for 1 hour.
Season with salt and pepper to taste and add in the corn and black beans and cook until they are heated through. Remove the chipotle pepper and discard.
Place into individual bowls and top with the diced avocado, a lime wedge, cilantro, grated cheddar and a dollop of sour cream or Greek yogurt. Serve with tortilla chips if you wish!

NEW MEXICO CHILI

New Mexico Chili image

I love chili this is done in the New Mexico style. If you look hard you will find the powder and chillies.

Provided by Mitakola

Categories Meat

Time 3h30m

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons ground new mexican chili (chili powder)
1 (7 ounce) can green new mexican chili, diced
2 teaspoons ground cayenne pepper
2 lbs beef, sirloin, ground or 2 lbs beef, cubed
2 tablespoons oil
2 medium onions, chopped
2 stalks celery, chopped
3 garlic cloves, minced
1 (16 ounce) can tomatoes, chopped
1 tablespoon ground cumin
1 teaspoon ground oregano

Steps:

Brown the beef in oil. Add the onions, celery, and garlic and sauté until soft. Add the remaining ingredients and enough water to cover and simmer for about 2 to 3 hours or until meat is tender. Add more water if necessary.

Nutrition Facts : Calories 1145.6, Fat 114.6, SaturatedFat 46.2, Cholesterol 156.8, Sodium 273.2, Carbohydrate 13.2, Fiber 4, Sugar 4.4, Protein 16.3

CHUNKY SOUTHWEST CHILI

Chunky Southwest Chili image

What started out as a mild, basic chili has evolved over the years into a chili with a punch! -Shawn Barto, Winter Garden, Florida

Provided by Taste of Home

Categories Lunch

Time 2h

Yield 10 servings (about 2-1/2 quarts).

Number Of Ingredients 12

Ingredients

6 dried ancho or guajillo chiles or a mixture (about 3 ounces)
3 tablespoons olive oil, divided
3 pounds beef stew meat, trimmed and cut into 1-inch cubes
1 large onion, chopped
2 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon ground cumin
2-2/3 cups water, divided
1 bottle (46 ounces) V8 juice
1 can (14-1/2 ounces) beef broth
Sliced seeded jalapeno peppers, optional

Steps:

In an enameled cast-iron Dutch oven over medium heat, toast chiles 2-3 minutes (do not burn). Remove from heat; transfer to a small bowl. Add hot water to cover. Soak 30 minutes., Meanwhile, in the same pot, heat 2 tablespoons olive oil over medium heat. Brown beef in batches. Remove with a slotted spoon. Add onion and remaining oil to pot; cook and stir until onion is tender, about 5 minutes. Add garlic; cook 1 minute more. Remove from heat., Drain and split chiles, discarding stems and seeds. Pulse, covered, with salt, pepper, cumin and 2/3 cup water in a blender until pureed, adding water if needed (mixture should be a slightly runny paste)., Return beef to pot, and pot to stovetop. Add V8 juice, broth, chili mixture and remaining water. Bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until thickened and meat is tender, 1-1/2 to 1-3/4 hours. If desired, top with jalapeno pepper slices.

Nutrition Facts :

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