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Recipe Chili
 
Ancho Chili 

(NC)-There's a nip in the air, the sound of rustling  leaves underfoot, skating season is underway again...and nothing says fall is here quite like a        bowl of chili. This chili recipe will certainly provide a "warm" welcome after a cold day at the arena. 


Makes 6-8 servings 


5 ancho chiles, rinsed, stems, seeds and ribs removed 

1 1/2 cups water to cover chilies 

1 tablespoon vegetable oil 

3 1/2 cups diced white onion, diced small 

3 garlic cloves, peeled, smashed 

2 jalapeño peppers, medium, seeds and ribs removed, minced 

2 tablespoons tomato paste 

3/4 pound ground beef, lean 

3/4 pound ground pork, lean 

1 cup canned whole tomatoes, roughly chopped 

1 1/2 cups Coca-Cola® 

1 teaspoon ground cumin 

1 teaspoon dried oregano 

4 teaspoons salt 

1 cup (10.5 oz. can) red kidney beans, drained 

1/2 cup cheddar cheese, grated (optional) 

1/2 cup sour cream, low-fat (optional) 

2 tablespoons thinly sliced green onion (opt.) 


Method: 

1. Place ancho chiles in a saucepan, cover with water 
and bring to a boil over medium-high heat. Remove 
from heat and soak until softened, about 30 minutes. 
Transfer chiles and cooking liquid to a blender or 
food processor and purée until smooth. Set aside. 

2. Heat the vegetable oil in a Dutch oven over medium 
heat. Add the onion, garlic, and jalapeño peppers. 
Cook until onions soften and turn translucent, about 
10 minutes. Add in the tomato paste and cook, stirring, 
another 3 to 4 minutes. Stir in the beef and pork, and 
cook until meat is no longer pink. Add cola, tomatoes, 
cumin, and puréed chiles; stir well to combine. 


Bring mixture to a simmer, reduce heat to medium-low, 
cover and cook 30 minutes. 

3. Stir in beans and 1 tablespoon salt. Continue to 
simmer, uncovered, until mixture thickens, about 
30 to 40 minutes. Adjust seasoning to taste with 
remaining 1 teaspoon salt, or to taste. 

4. Ladle chili into warmed bowls and garnish with 
cheese, sour cream, and green onions if desired. 
Makes 6-8 servings 


Nutritional Analysis: 

Serving size: 1 cup, Cal: 301, Protein: 20g, 
Fat: 14g, Carb: 26g, Sodium: 1,215mg, Chol: 53mg, 
Sugar: 11g 

- News Canada

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