Rock ‘Em, Sock ‘Em Chili

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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Ingredients:

Beef Mixture:
4-5 lbs 80/20 beef
1 teaspoon Lawry’s salt, divided, to taste
1 teaspoon cinnamon, divided, to taste

Bean Mixture:
4 15oz cans Van Camp’s Pork and Beans
4 15oz cans Hunt’s Tomato Sauce
1 tablespoon cinnamon
1 tablespoon paprika
1 teaspoon dried Chipotle pepper (make by grinding whole pepper in coffee grinder till a fine powder)
1 teaspoon cayenne pepper
2 teaspoons red pepper flakes
1 tablespoon chili powder
1 teaspoons ground black pepper

Instructions:

In an 8 quart heavy bottomed pot add beans and tomato sauce over medium-low heat. Add 1 tablespoon cinnamon, paprika, Chipotle pepper, cayenne pepper, red peper flakes, chili powder, ground black pepper. Stir to combine. After simmering for 30 minutes, taste and season according to personal heat level desired. Adding more cayenne or red pepper flakes to increase intensity.

In a large skillet over medium heat cook 1/2 of the beef, adding to pan in large chunks. Sprinkle with 1/2 teaspoon cinnamon and 1/2 teaspoon Lawry’s salt. Cook until done. Remove from heat. Add beef to bean mixture along with 1/2 cup of liquid in pan. Stir pot.

Return frying pan to heat and add remaining beef in large chunks and sprinkle with 1/2 teaspoon cinnamon and 1/2 teaspoon Lawry’s salt. Cook until done. Remove beef from heat and spoon beef into chili. Allow to simmer for 30 minutes, taste and season as necessary.

NOTE: Chili tastes even better the next day. The longer it sets, the more the flavors meld together.

From theslowroasteditalian.blogspot.com