Green Chile Chili Recipe

Green Chile Chili

from East Meets Southwest by Michael Fennelly

Ingredients:

3 tablespoons unsalted butter
10 cloves garlic, finely chopped
1 1/2 cups chopped red onion
2 bay leaves
2 tablespoons chopped fresh cilantro
2 teaspoons freshly ground, toasted cumin seed
2 teaspoons freshly ground coriander seed
1 teaspoon dried Mexican oregano leaves
1/4 teaspoon ground dried Chimayo chile
2 pounds stew beef, cut into 1/2-inch cubes
3 tablespoons tomato paste
8 fresh serrano chiles
1 dried ancho chile, finely chopped
2 fresh Anaheim chiles, finely chopped
1/2 cup beef stock
1/4 cup sherry
1 cup cooked black beans
1 cup cooked white beans
1 cup cooked pinto beans
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/2 pound white Cheddar cheese, shredded, for garnish
1 teaspoon crushed hot-pepper flakes, for garnish
20 sprigs cilantro, for garnish
8 to 10 green onions, trimmed and grilled, for garnish
8 to 10 red onion quarters, grilled, for garnish
Serves 8 to 10

Three varieties of fresh chiles and beans, traditional New Mexican ingredients, are combined to make a hearty, flavorful chili.

In a large 4-to-6-inch deep skillet or saucepan over medium-high heat, melt the butter. Add the garlic, chopped onion, bay leaves, cilantro, cumin, coriander, oregano, and Chimayo chile and sauté until onion is translucent, about 5 minutes. Add the beef and tomato paste and sauté for 10 minutes. Finely chop 4 of the serrano chiles and add to the skillet with the ancho and Anaheim chiles. Sauté, stirring occasionally, for 5 minutes. Add the stock, sherry, all the beans, salt, and pepper. Reduce heat to low and simmer, uncovered, for 20 minutes. Taste and correct seasonings.

Thinly slice the remaining 4 serrano chiles. Ladle chili into individual serving bowls. Garnish, with Cheddar, sliced serrano chiles, pepper flakes, and cilantro. Place 1 green Onion on one side of each bowl and a red onion quarter on the other side.