Bolner Family Deluxe Chili Using Fiesta Brand Ancho Chili Pods
Serves 6-8
Ingredients:
1 Tb Oil
2 lb. chili Meat or Ground beef
4 Cloves fresh Garlic (Peel and Chop) or 1 Tb Bolner’s Fiesta Brand Garlic in Oil
1 Medium Onion (Peel and Chop) or 2 Tb Bolner’s Fiesta Brand Instant Chopped Onion
1-15 oz. can Tomato Sauce
1 Quart Chicken Broth
1 tsp Monosodium Glutamate (optional)
1 tsp Salt (Optional)
4 Tb Oil
6 Tb Flour
3-4 Bolner’s Fiesta Brand Ancho Pods
1 tsp Bolner’s Fiesta Brand Whole or Ground Comino
½ tspBolner’s Fiesta Brand Ground Black Pepper
Directions:
Remove the stems and seeds from the chilies. Place in small pot and cover with cold water. Bring to a boil and simmer for 10 minutes. Let cool for 30 minutes. Reserve the liquid. Grind the chilies in a blender or food processor and set aside. For a sweeter flavor, using a small spoon, scrape the meat off of the chili skin and discard the skin prior to blending.
Slowly brown the meat, Garlic, Onions and Comino in 1 Tb oil. Add the tomato sauce, chicken broth, the rest of the seasonings, the reserved chili pulp and the reserved chili gravy. SIMMER one hour. Heat the 4 Tb oil in a sauce pan over medium low heat. Fry the flour until it is a medium brown color. Be careful not to burn the flour. Add this roux to the chili to thicken. SIMMER over low heat for at least 1 hour. Serve in bowls with hot tortillas. Chili is always better the next day! For added heat, use a combination of New Mexico or Cascavel pods with the Ancho Chili Pods.
San Antonio Enchiladas using Fiesta Brand Chili Pods
Serves 6-8
Ingredients:
3-4 Bolner’s Fiesta Brand Ancho Chili Pods
2 cloves fresh garlic or 1.5 tsp Bolner’s Fiesta Brand Garlic in Oil
¼ tsp Bolner’s Fiesta Brand Whole or Ground Comino
½ cup flour
1/3cup Oil
1 quart Chicken Broth
2 tsp Bolner’s Fiesta Brand Fajita Seasoning
2 dozen Tortillas
¾ lb. Cheddar Cheese
¾ lb. Monterrey Jack Cheese
1 Medium Onion, Chopped or 2 Tbsp. Bolner’s Fiesta Brand Instant Chopped Onions
Cooking oil to warm tortillas.
Directions:
Remove the stems and seeds from the chilies. Place in small pot and cover with cold water. Bring to a boil and simmer for 10 minutes. Let cool for 30 minutes. Reserve the liquid. Grind the chilies in a blender or food processor and set aside. For a sweeter flavor, scrape the meat of the chili and discard the skin prior to blending.
Heat the oil in a heavy pot over medium heat. Add the flour and cook until it starts to brown. Add the garlic and Comino and fry for 1 minute. Add the reserved chili pulp and chicken broth and simmer until sauce thickens.
Heat the about ½ cup oil in a small frying pan. Using tongs, dip a tortilla in the hot oil for 15 seconds to soften it. Drain. Fill the tortilla with grated cheese, one tablespoon of sauce and roll it up. Garnish with more grated cheese, sauce and minced onion. Arrange in a baking dish or as individual servings. Heat in an oven or in a microwave until the cheese is melted. For added heat, use a combination of New Mexico or Cascavel pods with the Ancho Chili Pods.
