Mother Staub’s Chili

The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dished easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.

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2 jalapeno peppers
1 Tbsp olive oil
1 medium Spanish onion, diced (about 3/4 cup)
1 large green bell pepper, diced (about 1 cup)
1 large red bell pepper, diced (about 1 cup)
2 1/2 lbs lean ground beef
1 large clove garlic, minced
1 Tbsp crushed red pepper flakes (chile caribe)
1/2 tsp cayenne
1 1/2 cups tomato sauce
2 cups tomato puree
1 guajillo pepper, chopped fine
1 can (16 oz) dark red kidney beans, drained and rinsed
10 oz andouille sausage, grilled and diced
2 scallions, white part only, chopped
1 Tbsp chopped fresh cilantro
Salt and black pepper to taste
Shredded Cheddar cheese and sour cream, for garnish

Under a flame broiler, roast jalapenos 6 inches from the flame, turning frequently with tongs, until their skins blacken and blister. Wrap in paper towels and let cool. Peel off skins, remove seeds, and chop fine. Set aside.

Heat olive oil in a heavy 6-quart pot over medium heat, add onion and green and red peppers, and saute until onion is translucent.

Add ground beef and cook until no longer pink. Drain off fat from the meat mixture in a colander and set aside.

In the same pot, saute garlic, red pepper flakes, and cayenne for 2 minutes. Add ground beef mixture and stir to combine. Add tomato sauce, tomato puree, roasted jalapenos, guajillo pepper, beans, and sausage. Lower heat and simmer 40 minutes.

Add scallions and cilantro and simmer another 5 minutes.

Salt and pepper to taste and serve garnished with shredded cheese and sour cream.

Serves 8 to 10.

By Rusty Staub.