Yesterday, I made a big pot of Christmas Chili for dinner. It had been snowing all day and it was a good night to have a nice warm bowl of chili for dinner. This is a green chili but it has red tomatoes in it which gives it a kind of red and green Christmas look – hence the name!
Here is the recipe:
- 2 to 3 pounds of ground pork
- 1 bunch of green onions or Mexican onions ( they are like green onions only bigger on the bulb)
- 3 Anaheim Chilies (or whatever sort of chilies you like, I like to use the roasted green chilies that we get in the fall and freeze but we’ve used those all up)
- 2 cups pre-cooked beans of your choice (I used adzuki beans, canned beans are fine – drain them)
- 3 cans chicken broth or use chicken stock
- 1 can water (if you use broth)
- 2 cans fire roasted chopped tomatoes (or 1 large can)
- 3 tablespoons green chili powder
- 1 tablespoon ground cumin
- 1 tablespoon crushed green chili
- 3/4 teaspoon salt (or to taste)
Chop the onions including the green stalks, clean seeds from chilies and chop.
In a large pot, brown the ground pork with the chopped onions, chopped chilies, green chili powder, cumin and crushed green chili until the pork is fully cooked. Add the chicken broth and water, bring to a boil, turn down heat and add beans and tomatoes. Cover (slightly crack lid) and simmer for 15 minutes, add salt to taste (I always wait till I simmer it a bit to add any salt to see for sure how salty it is going to turn out). Simmer for another 15 to 20 minutes.
This recipe makes a big pot of chili that will serve 5 or 6 people very generously. It is good garnished with grated cheese and a few blue corn chips.
It might be hard to find the green chili powder and crushed green chili in some places. It is available in most grocery stores in New Mexico.
You can click on the picture for a larger view.