45 lines
2.6 KiB
Markdown
45 lines
2.6 KiB
Markdown
# ULTRA CHiLi
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**Serves 6**
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Chili became a popular rancher dish in Texas and the Southwest in the 1800s. Today, it is a favorite food all around the United States. It can taste mild, super-spicy-hot, or somewhere in between!
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**KITCHEN TALK:** The "heat" or spiciness in this chili comes from the poblano chili pepper and the chili powder. To add heat, use the poblano pepper as instructed and increase the amount of chili powder to 1 tablespoon. To make it milder, swap a sweet pepper for the poblano pepper. For vegan chili, use a plant-based meat substitute or tofu instead of ground beef. Ask a grown-up for help using sharp tools and the stovetop.
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### Ingredients
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* 1 green bell pepper, stem and seeds removed
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* 1 red bell pepper, stem and seeds removed
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* 1 poblano chile, stem and seeds removed
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* 2 tablespoons extra-virgin olive oil
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* 1 pound ground beef, ground turkey, or ground chicken, or 1 (14-ounce) block extra-firm tofu, drained and crumbled
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* 1 large sweet potato, peeled and grated on the large holes of a box grater
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* 1 large yellow onion, diced (1½ cups)
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* 3 garlic cloves, minced or pressed (2 teaspoons)
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* 2 teaspoons chili powder
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* 2 teaspoons fine sea salt
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* 1 teaspoon unsweetened cocoa powder
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* 1 teaspoon dried oregano
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* 1 teaspoon ground cumin
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* ¼ teaspoon ground black pepper
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* 2 (15-ounce) cans kidney, black, and/or pinto beans, drained and rinsed
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* 1 (10-ounce) can diced tomatoes with mild green chiles, with their juices
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* 2 (15-ounce) cans diced fire-roasted tomatoes, with their juices
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* Steamed rice (page 104), for serving
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### Toppings to Try!
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* Chopped fresh cilantro
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* Thinly sliced scallions
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* Sour cream
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* Shredded cheddar or Jack cheese
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* Cornbread
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---
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### Instructions
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1. Place the green and red bell peppers and the poblano chile in a food processor and pulse a few times until they're chopped into small pieces.
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2. Heat the olive oil in a Dutch oven or other large pot over medium-high heat until it shimmers, about 1 minute. Add the chopped pepper mixture, ground meat, sweet potato, onion, and garlic. Cook, stirring often and breaking up the meat with a wooden spoon as it cooks, until the meat is cooked through and the vegetables are soft, 8 to 12 minutes.
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3. Add the chili powder, salt, cocoa powder, oregano, cumin, and black pepper. Cook, stirring, until the ingredients are well combined and you can smell the spices, about 2 minutes, then add the beans and tomatoes. Cover the pot and turn down the heat to medium-low. Cook until the chili is bubbling and has thickened a bit, 15 to 20 minutes.
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4. Scoop the chili into bowls over rice, and add your favorite toppings. |