Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Fresh pasilla chile peppers 3 tb Minced garlic
2 Fresh Anaheim chile peppers 10 Tomatoes; seeded and diced
2 Red bell peppers 2 Dried ancho chile pepper
2 tb Vegetable oil -=OR=- Pasilla chiles
2 md Onions; diced - stemmed and seeded
4 Fresh jalapeno chile peppers 2 ts Cumin powder
-(or more if desired) 1 ts Ground cinnamon
- seeded and finely minced Salt; as desired

If you like chili, you'll want to make a lot of this and freeze it.
Add whatever extra ingredients you like and you have your own custom
chili.

ROAST, PEEL AND SEED the pasilla, Anaheim and red peppers, then dice
them. Preheat oven to 325F. Heat the oil in a medium ovenproof
skillet over medium heat, add the onions and jalapeno peppers and
cook, uncovered, until the onions are translucent, about 5 minutes.
Add the garlic, tomatoes, roasted peppers, dried chiles, cumin,
cinnamon and salt. Cover and place in the 325F oven for 30 minutes.
Remove the chili base from the oven and scrape into a bowl. Divide
into family portions and place in the freezer for up to 6 months.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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