Big Red Barn Chili

I’m a firm believer in cooking chili the day prior to allow the flavors to blend well. In this case the heat calmed some by day 2 and the flavor had more depth. If you prefer more heat when eating, a dash of Tabasco or Pico-Pica sauce will brighten everything up. A key to making the amazing flavors in this chili is roasting both the colorful bell peppers and the Anaheim chile peppers. There are several simple ways to roast peppers and chilies which completely changes their flavor. Pick whichever method works for you and enjoy the fruits of your labor in the smoky goodness flavoring the chili.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 190kcal

Author Toni Dash

Ingredients

2 tablespoon Olive Oil
1 ½ pounds Sirloin Steak , cut into bite-sized pieces
1 large Yellow Onion , peeled and chopped
2 large Carrots , diced or shredded
1 quart can Tomatoes with liquid , diced
1 15-ounce can Black Beans , rinsed and drained
1 15-ounce can can Pinto Beans , rinsed and drained
2 cups Corn Kernels , fresh or frozen/thawed
1 EACH (3 total) yellow, red and orange Bell Pepper
2 Anaheim Chilies
1 tablespoon Adobo Sauce
1 tablespoon Chili Powder (choose the heat level you prefer)
2-3 tablespoon Apple Cider Vinegar
1 teaspoon ground Cumin
1 teaspoon Granulated Sugar
1 teaspoon Paprika
1 teaspoon Garlic Powder
Salt and pepper to taste
Suggested garnishes: sour cream , shredded cheddar and Monterey Jack cheese, sliced scallions.

Instructions

Roast the three bell peppers and Anaheim chilies (see below for roasting methods). Allow to cool and chop.
In a large stock pot, heat the olive oil over medium high heat. Add the sirloin and brown on all sides (do not cook through). Remove from pan.
Add the remaining tablespoon olive oil, heat and add the onions and sauté for three minutes or until onions begin to become translucent.
Add remaining ingredients, including the browned sirloin (except salt and pepper). Turn heat to low and simmer for 45 minutes to an hour. Add salt and pepper to taste.
Methods for Roasting Peppers or Chilies
Over a gas burner, gas grill or charcoal flame: with long heat-proof tongs, hold the pepper or chile low over the flame, rotating it until it completely blackens on all sides. Place in a bowl and cover with cling wrap OR in a Ziploc bag and seal. Allow to sweat for at least 10 minutes (the bag may be placed in the refrigerator to speed this process). *When cool enough to handle, rub the skin off by hand or with a cloth kitchen towel, or under running water (there is debate about the latter costing some flavor but I think it’s marginal). Core, seed and chop.
In the oven: place peppers/chiles on a baking sheet under a heated broiler. As peppers blister and blacken, turn with tongs until the entire pepper/chile is charred. Remove and follow directions above at the asterisk.

Notes

Note: always be cautious when handling chilies. Anaheim chilies are mild though if you substitute spicier chilies wearing gloves while coring or chopping can save accidental contact with eyes, nose or mouth which can be painful!

Nutrition