Best 6 California Pepper Chili Recipes

HEARTY PEPPER CHILI

Steps:

• Cook and crumble the sausage in a large pot over medium high heat. Add the onions to the skillet when the meat begins to brown.
• When the onions are tender, add the beans, bell peppers, tomatoes, and Mexican spices. Bring to a simmer until the peppers are tender, about 10 minutes.
• Remove from the heat, stir in the cilantro and lime juice. Scoop into bowls and garnish with the toppings of your choice. Enjoy!

CALIFORNIA PEPPER CHILI

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 3 tablespoons drippings. , In the drippings, cook the beef, pork and onions until meat is no longer pink; drain. Add the garlic, peppers and seasonings; cook and stir for 1-2 minutes., Stir in the tomato puree, broth and tomatoes. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is tender. Garnish with reserved bacon and cheese if desired.

CALIFORNIA CHILI

Steps:

• In a medium saucepan simmer the tomatoes, water, 1 large onion, celery, 1/2 tsp salt and pepper for 30 minutes covered and another 30 minutes uncovered. Set aside.
• In the meantime, in a large dutch oven over medium heat, saute the medium onion, green pepper, and garlic in the lard for 3-5 minutes. With a slotted spoon remove the vegetables from the pan and set aside.
• Add the meats to the dutch oven and brown over medium-high heat for 5-8 minutes. Add more lard if necessary. Add the flour to the browned meats, stirring well. Simmer for 2 minutes.
• Return the vegetable mixture to the dutch oven with the meats. Add the chili powder, bay leaves, 1 tbsp salt, brown sugar, oregano, and vinegar. Add the tomato sauce. Stir. Cover and simmer over low heat for 2 hours. Add more water if necessary (It should be thick).
• Add the olives and cheese and simmer covered for an additional 45 minutes, stirring occasionally.
• Remove bay leaves.
• Serve in bowls with finely chopped onions and more cheese if desired.
• Good with a tossed salad and corn bread.

CALIFORNIA TURKEY CHILI

Steps:

• Heat the oil in a heavy, large pot over medium-high heat. Add the garlic, poblanos, celery and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper.
• To serve, spoon Simplest Quinoa and Pine Nut Pilaf into deep bowls. Ladle chili over. Serve with garnishes.
• Cook's Note: Other garnishes that you could offer: chopped radishes, pickled jalapenos, crumbled cotija cheese, tortilla chips and/or pico de gallo.
• Place the quinoa in a fine sieve. Rinse under cold running water 1 full minute. Set aside to drain.
• Bring the broth, salt and pepper to a boil in heavy, medium saucepan over medium-high heat. Stir in the quinoa. Cover, reduce the heat to medium-low and simmer until the quinoa is tender and all the broth is absorbed, about 15 minutes. Turn off the heat. Let the quinoa stand, still covered, for 10 minutes.
• Meanwhile, preheat the oven to 350 degrees F. Scatter pine nuts on a small rimmed baking sheet. Toast the nuts until golden, stirring occasionally, about 5 minutes. Cool on the baking sheet.
• Mix the cilantro and pine nuts into the quinoa.

UPSTATE CHILI

Steps:

• 1. Prepare the beef: At least 1 day before serving the chili, cut the meat from the beef shanks. (Save the bones to make beef stock.) You should have about 3 pounds (1.5 kg) meat. Cut the meat into 1-inch (2.5-cm) cubes. Place them on a baking sheet and freeze until they are semisolid, about 1 hour. In batches, process the meat in a food processor until it is coarsely chopped. (If you are lucky to live near an artisan butcher, ask them to bone and grind the beef shank meat with the coarse "chili" blade.)
• 2. Mix the guajillo chile, vinegar, chile de arbol, salt, oregano, cumin, and cloves together in a nonreactive medium bowl. Add the beef and mix well. Cover tightly and refrigerate for at least 12 and up to 24 hours.
• 3. Prepare the beans: Put the beans in a large bowl and add enough cold water to cover by at least 3 inches (7.5 cm). Let them stand in a cool place (refrigerate if the kitchen is warm) for at least 12 and up to 16 hours.
• 4. Drain the beans, put them in a large saucepan, and add enough fresh cold water to cover by 3 inches (7.5 cm). Heat them, stirring often, over medium-high heat just until the water boils. Reduce the heat to medium-low and simmer until the beans are barely tender, about 1 1/2 hours, depending on the freshness of the beans. During the last 30 minutes, add the salt to the saucepan. Drain the beans and set them aside.
• 5. Make the chili: Meanwhile, heat 2 tablespoons of the oil in a heavy Dutch oven over medium-high heat. In 2 or 3 batches, add the marinated beef and cook, stirring often, until it is seared, about 5 minutes. Using a slotted spoon, transfer the beef to a bowl, leaving the fat in the pot.
• 6. Pulse the onions and garlic together in a food processor until finely chopped but not puréed. (Or mince the onions and garlic by hand.) Add the remaining 1 tablespoon oil to the Dutch oven and heat. Add the onion mixture and cook, stirring often, until the onions are softened, about 5 minutes.
• 7. Return the beef to the Dutch oven. Add the tomato purée, chile flakes, oregano, thyme, and cumin and stir well. Reduce the heat to medium-low. Simmer, uncovered, for about 2 1/2 hours, until the meat is very tender and the tomato juices thicken. Add hot water to the chili if it threatens to stick to the pot, and stir in the beans during the last hour. Season with salt and more Urfa chile flakes. If you like very spicy chili, add more ground chile de arbol. (The chili can be cooled, covered, and refrigerated for up to 2 days.) Spoon it into bowls and serve hot.

CLASSIC CHILI RELLENOS WITH ANAHEIM PEPPERS

Steps:

• To roast chilies:.
• Place chile peppers on an aluminum foil-lined baking sheet.
• Broil 5 inches from the heat (with electric oven door partially open) 5 minutes on each side or until chile peppers are blistered.
• Place chile peppers in a heavy-duty zip-top plastic bag; seal.
• Let stand 10 minutes to loosen skins.
• Peel peppers, leaving stems attached.
• Make a slit in the side of each chile, remove seeds, and stuff with cheese sticks.
• Dredge chiles with flour. Beat egg whites until they become stiff and peaks form. Beat yolks with water, 3 tablespoons flour and salt until thick and creamy. Fold the yolks into the whites and dip the chiles in the mixture.
• Fry in 2-3 inches of oil until they become golden brown.(I usually use about an inch and turn them over).
• Serve with your favorite salsa, refried beans and yellow rice for a great south of the border meal!