Best 3 Roasted Pepper Chili Recipes

ROASTED RED PEPPER-TOMATO PIZZA WITH GOAT CHEESE, BASIL AND RED CHILI OIL

Steps:

• Whisk together the yeast and 1/4 cup of the water in a small bowl and let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in a large bowl with the salt. Add the yeast mixture, the remaining water, and oil and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining oil, add the dough and turn to coat. Cover and place in a warm place until doubled in volume, about 1 to 1 1/2 hours.
• Preheat the grill to high. Once the dough has risen, divide it in half, and divide each half into 2 balls. Roll each ball into an 8-inch circle. Brush with oil and grill on both sides until golden brown.
• Spread about 1/2 cup of the sauce on each pizza and top with goat cheese and basil. Place pizza on the grill and cook until bottom crust is golden brown and cheese is bubbly. Remove from heat, drizzle with red chili oil, and serve.
• Heat oil in a medium saucepan over medium heat. Add onion and garlic and cook until soft, about 3 to 4 minutes. Add red peppers and tomatoes and cook until thickened. Season with salt and pepper, to taste. Puree in a food processor until smooth. Let cool slightly.
• In a blender, combine oil, red chili flakes, and salt; blend for 1 minute. Strain into a small bowl or squeeze bottle.

ROASTED RED PEPPER-TOMATO PIZZA WITH GOAT CHEESE, BASIL AND RED CHILI OIL

Steps:

• Whisk together the yeast and 1/4 cup of the water in a small bowl and let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in a large bowl with the salt. Add the yeast mixture, the remaining water, and oil and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining oil, add the dough and turn to coat. Cover and place in a warm place until doubled in volume, about 1 to 1 1/2 hours. Preheat the grill to high. Once the dough has risen, divide it in half, and divide each half into 2 balls. Roll each ball into an 8-inch circle. Brush with oil and grill on both sides until golden brown. Spread about 1/2 cup of the sauce on each pizza and top with goat cheese and basil. Place pizza on the grill and cook until bottom crust is golden brown and cheese is bubbly. Remove from heat, drizzle with red chili oil, and serve. Tomato-Red Pepper Sauce: Heat oil in a medium saucepan over medium heat. Add onion and garlic and cook until soft, about 3 to 4 minutes. Add red peppers and tomatoes and cook until thickened. Season with salt and pepper, to taste. Puree in a food processor until smooth. Let cool slightly. Red Chili Oil: In a blender, combine oil, red chili flakes, and salt; blend for 1 minute. Strain into a small bowl or squeeze bottle.

ROASTED PEPPER CHILI

Steps:

• 1. Start by spreading the peppers out on a foil-lined cookie sheet. Spray lightly with oil. Roast at 450°F until they are charred black on all surfaces, turning as needed. If the peppers don't want to char at 450°, you can turn the broiler on to help the process along. When charred, place all the peppers in a paper bag and allow to cool enough to handle.
• 2. Remove most of the charred skins from the peppers, as well as the stems and any seeds unless you want real heat (the heat is in the seeds and membranes). Wear gloves for this, because the oils will burn your hands. Place the peppers in a food processor and PULSE until they are chopped very fine. But do not puree them; there should be some chunks left.
• 3. In a large cast iron dutch oven or similar pan, brown the meat, sausage, and onion until cooked well. Then stir in the chopped peppers, Ro-tel, chipotles, oregano, chili powder, cumin, salt, and pepper. Add the beer or 12 ounces water, stir well, and simmer until flavors are blended, about 15 minutes. (You can add a second bottle of beer or more water if you want more liquid.)
• 4. Remove ½ cup of the liquid and cool it with an ice cube. Then stir in the masa harina to a smooth paste, and return to the pot. Add the enchilada sauce and cook about 30 minutes. Use very low heat and stir to prevent sticking.
• 5. At this point, the chili may be ready to serve, but it improves with slow simmering for another hour or two. This can be done if you have a very low burner, but you have to stir it. I usually turn it into a crock pot on high at this point for 2 hours. Note: this makes a whole lot of chili. If it won't all fit into your pot, divide the mixture into a crock pot and a dutch oven before adding the enchilada sauce. Then stir half the sauce into each pot. Use the crock pot on high for 2 hours, and put the dutch oven into a 250° oven for 1 - 2 hours.
• 6. Serve this chili sauce over cooked pinto beans. Be sure to top with sour cream and shredded monterey jack cheese.
• 7. EXTRA COOKING TIPS: Roasted peppers.
• 8. Using the right enchilada sauce is important. Look for one made with peppers, not tomatoes.
• 9. Be careful not to breathe in the vapors of the pureed peppers. It burns!