Cold Weather Chili

Peppers in the oven:

Pre heat oven to 350'

Place Anaheim  peppers and floweret of garlic (separated into cloves) on baking sheet liberally coated with Extra Virgin Olive Oil (EVOO).

Bake for 20-25 minutes, turning every 5-8 minutes.

Remove garlic from oven at 10 minutes so it doesn't burn, pinch garlic to 'pop' clove out of paper. Chop cloves slightly (do not dice).

When peppers are soft and skin is separating slightly, remove and slice in half down the center and remove seeds and stems, and chop. (Seeds may be retained and added for a hotter dish)

Save the EVOO from the baking dish if any remains.

The Chili base

In a large Skillet On medium - high heat brown 2lbs ground or cubed  venison with one cup of water(stock can be used)  - substitute other meat if desired.

Add roasted garlic and peppers (from above).

Also add  2-3 tbs. Ground Dried Cumin, 3-4 tbs. Dark Chili Powder, 2 tbs. smoked Mexican Paprika and 1-1 1/2 tbs. course ground Black Pepper (to taste), 1/2 tbs. dried ground mustard. Stir in dry ingredients.

Next add the chopped ingredients: Red and white onions, and the  red, yellow and green bell peppers.

Drizzle with garlic- pepper roasted EVOO (from above).

Simmer for 5 - 10 minutes stirring occasionally until onions and peppers begin to caramelize slightly.

Time to let it marry:

Put cooked chili base into crock pot on low heat.

Add petite diced tomatoes, both cans of tomato sauce, can of tomato paste and both (well drained and rinsed) red and black beans.

Optional:  add one ~7oz can 'El Pato' (Mexican hot tomato sauce) has a spicy lasting flavor.

Simmer in crock pot 4 hours or more to allow flavors to properly "marry"! Once married, add about 1/4 cup of semi-sweet chocolate chips and serve! (Chocolate chips are optional of course)

 

Suggested compliments and/or toppings

A tall cold glass of milk!

Serve with Sweet cornbread and honey. :)

Shredded Sharp Cheddar cheese. YUM!!!

Sour cream and chives... this will soften the bite of the chili down considerably!