Holy Trinity Chili
Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.
They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900’s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.
2 lb ground beef
1 (12 oz)packed smoked sausages, cut into bite-sized pieces
9 slices bacon, diced
2 Tbsp minced garlic
2 onions, diced
1 (6 oz) can tomato paste
1 (14 oz) can beef broth
1 (28 oz) can diced tomatoes
1 (15 oz) can mild chili beans, with sauce
2 (15 oz) cans pinot beans, drained
3 Anaheim (New Mexico) chile peppers, seeded and minced
3 jalapeno peppers, seeded and minced
3 serrano peppers, seeded and minced
3 Tbsp Worcestershire sauce
1/3 cup brown sugar
2 tsp chipotle chile powder
2 tsp ground cumin
Salt and pepper to taste
Brown the ground beef in a large soup pot over medium-high heat until cooked and crumbly. Drain and set aside. Brown sausages, then set aside. Reduce heat to medium and stir in bacon. Cook until the bacon has released its fat and is beginning to turn crispy. Stir in garlic and onions, and cook until the onions soften and turn translucent, about 5 minutes. Stir in tomato paste to coat the onions.
Pour in beef broth, diced tomatoes, chili beans, and pinto beans. Add the Anaheim peppers, jalapeno peppers, and serrano peppers. Season with Worcestershire, brown sugar, chipotle powder, and cumin. Bring to a boil over high heat, then reduce heat to medium-low, and simmer for 2 hours, or until thickened, stirring occasionally. Season to taste with salt and pepper, then simmer for 5 additional minutes before serving.