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.
1 Tbsp cooking oil
1 Tbsp butter
2 cloves garlic, minced (1 Tbsp)
2 Tbsp commercial chili powder
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp black pepper
1 lb green beans, cut into 1/4-inch pieces (about 2 1/2 cups)
3 large carrots, shredded (about 1 1/2 cups)
4 to 6 stalks celery, diced (about 1 cup)
1 can (15 oz) whole tomatoes, diced, with juice reserved
1/2 cup water
1 large onion, diced (about 1 cup)
1 large green bell pepper, diced (about 3/4 cup)
1 large red bell pepper, diced (about 3/4 cup)
2 long green chiles (Anaheim or New Mexico), roasted,peeled, and diced
1 can (16 oz) red kidney beans, undrained
Salt to taste
In a large Dutch oven, heat oil and butter over low heat. Stir in garlic, chili powder, cumin, oregano, and black pepper and cook, stirring for 1 to 2 minutes.
Add green beans, carrots, celery, juice from canned tomatoes, and water. Stir well, cover, and simmer 10 minutes.
Stir in onion, bell peppers, and chiles, cover, and cook another 10 minutes.
Add tomatoes and kidney beans and cook 10 minutes longer. If you want to stretch the chili, add another can of beans, drained. Adjust seasonings with salt and serve.
Serves 4 to 6.
By Charlie and Barbara Ward.