Christmas Chili ~ A Green Chili Recipe

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!

Christmas Chili

Here is the recipe:

Christmas Chili

– 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.


Roasted Green Chili

It is the time of year for roasting green chillies, they are very popular in this part of the country (southern Colorado and northern New Mexico).  Every little grocery store has a chili roaster outside and there are people who just set up chili roasting equipment alongside the road to sell the roasted green chili, the local farmer’s markets usually sell them as well.  The smell is wonderful, it is so evocative of the southwest. 

It is amazing how much the chilies shrink after they are roasted – what starts out as a huge burlap bag filled with fresh green chilies comes out of the roaster and fits into a much smaller plastic bag for you to take home.

Just out of the roaster.

Just out of the roaster.

My husband helped me get our batch ready to freeze.  We set them out on paper towels to drain – after roasting, they build up a lot of fluid in the plastic bag they were placed in right out of the roaster.  Then we put 5 or 6 chilies in quart size freezer bags.  I rolled these down tightly and sealed the bag and then placed them in another quart bag and rolled that down tightly as well before placing in the freezer.

Preparing chilies for freezing.

Preparing chilies for freezing.

They thaw quickly when you want to use the frozen chilies.  After thawing, you clean the chili and then chop it up to use on just about anything!  Roasted green chili tastes good with so many things – it is great on top of any sort of meat (kind of like mushrooms on a steak), it tastes wonderful in omelets or scrambled eggs, you can put it in any sort of soup or stew.  It’s also a very tasty topping for burgers or sandwiches of any sort.  Of course, it makes fabulous green chili!  We use a LOT of green chili!

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