The moment we started to pull out the Halloween decorations, is the moment that I can
taste my mom’s chili in the back of my mind. Now even though we are closing in on Thanksgiving, which brings with it a host of other mom-inspired food traditions, we wanted to take a moment to share some ideas on the making of chili, starting with the chiles! A foodie friend has been raving about how simple it is to take recipes to the next level, purely by making your own chile powder. Or is it chili powder?! Either way, it starts with somewhat dried chile peppers, starting with the venerable ancho pepper.
Ancho chiles are very popular so you should have no trouble finding them at the grocery store. Ask the produce manager if you end up at a Whole Foods or equivalent, as they may have such a wide selection, you may need a hand in identifying all of the many pepper varieties. Select dried ancho chiles that are not too dry, as you going to be toasting them in the oven briefly. Somewhat moist and pliant, similar to dried fruits.
Toasting the chile pods – preheat oven to 350 deg, then “toast” the dried chili pods on a cookie sheet for about 6 minutes. They should puff up a little and become more fragrant. After they cool, remove the stems and seeds, ending up with strips or halves of the pod.
Making the chile powder – grind the chili pieces into a powdery consistency in a mini-chopper or blender/grinder. 30 to 45 seconds of grinding should do it. You can also
consider using the blender or food processor to make more of a chili pepper puree, adding some water and some dark beer to create a paste that is similar in consistency to a fresh pesto, but with the peppers a little more ground up.
A note about chili meat selection – here’s where you can take a healthy step and make some substitutions. Steer clear of ground beef and try a leaner chuck roast with the meat cut into cubes. That way you can keep better track of your protein portions. Or consider using ground turkey as a substitute as it is much lower in saturated fat. The extra 10 minutes you spend on toasting your own chiles will take your chili creation over the top with creativity, so no one will miss the “tradition” of fattier meats. Good luck with your next pot of chili, and make sure you have fresh veggies and fruits by the side (reducing temptation to have another bowl!)
Post a reply or comment if you have any ideas or recipes swaps for a healthier bowl of chili!
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