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 lbs ground beef
1 lb fully cooked Polish sausage or kielbasa, chopped
1 large onion, chopped
3 cloves garlic, minced
4 Anaheim chiles, stemmed, seeded, and chopped
3 yellow wax peppers, seeded and chopped
3 jalapeno peppers, seeded and chopped
4 medium tomatoes, chopped
4 tomatillos, husked and chopped
1/2 cup distilled white vinegar
1/4 cup tomato sauce
1 (4 oz) jar chopped pimentos, drained
1 (15 oz) can pinto beans, rinsed and drained
1 (15 oz) can kidney beans, rinsed and drained
Place the ground beef into a large pot over medium-high heat. Cook, stirring to crumble,until beef is no longer pink. Drain off excess grease, leaving just enough to coat the bottom of the pot. Add the polish sausage, onion and garlic to the pot. Cook and stir until onion is tender. Mix in the Anaheim, yellow and jalapeno peppers, tomatoes, and tomatillos. Simmer over medium heat for about 20 minutes.
Pour in the vinegar, tomato sauce, and pimentos and then mix in the pinto beans and kidney beans. Cover and simmer over medium heat for 30 minutes.