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Sunday, October 6, 2013

Four Pepper Chili

For day 6 of Soup Month 2013, we made a delicious and spicy Four Pepper Chili, and it's just in time for football season!

This chili is packed with fresh flavors and includes green pepper, red pepper, poblano and jalapeno peppers.  I wanted this chili to have a little heat, but I don't really care for chili that has an overpowering amount of heat.  If it's too spicy to enjoy, that really defeats the purpose of a hearty chili.  In order to get that perfect balance of heat, I wanted to include corn, but I didn't want the pieces in the chili, so I decided to make the corn invisible.  The corn was pureed with beef stock and added to the chili to give a unique background flavor and it worked great.  Just enough heat, just enough sweet, and all of those flavors just pop!  As a bonus, the corn also helped thicken the chili.

A pot full of chili is great to serve guests, and is especially fitting for sports parties.  This chili can easily be transferred to a crock pot and kept warm during your party.  Provide an assortment of toppings, such as grated cheese, chopped onions, sour cream, crackers and corn chips, so each guest can prepare their own meal. Enjoy!!

1-1/2 lbs  Ground Round Beef
3/4 lb  Ground Pork
1 medium  Onion, finely chopped
1/2  Green Pepper, finely chopped
1/2  Red Pepper, finely chopped
1  Poblano Pepper, seeds removed and finely chopped
1  Jalapeno Pepper, seeds removed and finely chopped
1 TB  Minced Garlic
1  14 oz can  Black Beans, drained and rinsed
1  14 oz can  Del Monte Diced Tomatoes - Zesty Chili Style
1  8 oz can  Rotel Zesty Tomato and Green Chili Sauce
3 TB  Roasted Garlic Tomato Paste
1 cup  Frozen Corn
1-1/3 cups  Beef Broth
2 tsp  Chili Powder
2 tsp  Cumin
2 tsp  Kosher Salt, or more to taste
1 tsp  Ground Black Pepper, or more to taste

In a large soup pot, brown the beef and pork with the onions, peppers, and garlic. When meat is browned, drain off as much grease as possible.

In a medium bowl, combine the corn and beef stock and puree with a stick blender until smooth.  Add this mixture and all remaining ingredients to the pot and stir to combine. 

Bring the chili to a boil, then reduce heat to a simmer, cover and cook for 1 hour, stirring occasionally.

Serve alone or with pasta and your choice of toppings such as grated cheddar, sour cream, chopped onion, or crushed crackers or corn chips.  Serves about 8 - 10.

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