Tex-Mex Beef and Veggie 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.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
2 tablespoons extra virgin olive oil
2 pounds ground beef, 93% lean
Sea Salt and coarse black pepper
3 tbsp. chili powder
1 tbsp. ground cumin
1 tbsp. chipotle chili pepper
1 tsp. crushed red pepper flake
1 large onion, chopped
1 red bell pepper, chopped
4 cloves garlic, minced or pressed
1 medium zucchini, diced
2 jalapeño peppers, seeded and chopped
1 can reduced sodium black beans, rinsed and drained
1 can spicy chili beans, rinsed and drained
2 cans fire-roasted corn kernels
2 cans fire-roasted tomatoes
2 cups reduced-sodium chicken stock
Cilantro for garnish
Heat a deep pot or Dutch oven over medium-high heat.
Add olive oil to the pot. Add ground beef and brown, crumbling as it cooks.
Add salt, pepper, chili powders, cumin and red pepper; stir to toast spices.
Add onion, peppers, garlic, zucchini and jalapeños; partially cover and cook to soften, 8-10 minutes, stirring occasionally.
Add beans, corn, tomatoes and stock, and bring to a boil.
Reduce heat and simmer for 20 minutes or until ready to serve.