Best Chihuahua Chili Recipes

Chihuahua Chili image

Provided by chilady61

Categories < 4 Hours

Time 2h15m

Yield 10 serving(s)

Number Of Ingredients 10

2 onions, chopped
3 tablespoons chopped garlic
2 cups tomato sauce
1 cup enchilada sauce (we like Las Palmas)
12 ounces beer (possibly Chihuahua, hence the name)
2 (29 ounce) cans pinto beans, drained
2 (15 ounce) cans black beans, drained
1 lb ground beef, browned and drained
1 tablespoon chili powder
1 tablespoon cumin

Steps:

In large pot, heat oil. Saute onion until transluscent, about 3 to 4 minutes. Add garlic and saute 2 minutes more. Add tomatoes, enchilada sauce, beer, beans, cumin and chili powder. Bring to boil. Simmer, partially covered, until slightly thickened and flavors have mingled, about 1 hour on the stovetop. (You can cook this all day in the crockpot.).
Serve with toppings.
If freezing, divide into dinner portions suitable for your family. Cool, label and freeze. To serve: Defrost and reheat. Serve with cheddar cheese, sour cream and chopped cilantro. Shepherd's bread with butter is a great accompaniment.
* If you'd like, you can omit the beer, just add water or broth if the chili is too thick without the beer.

Chihuahua-tomato Soup with Crispy Lime-chili Tortillas image

Provided by EdsGirlAngie

Categories Peppers

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 large onion, minced
3 cloves garlic, minced
2 tablespoons olive oil
1 (14 1/2 ounce) can petite diced tomatoes
4 cups vegetable broth
1 dried pasilla pepper, seeded and chopped
1 tablespoon masa harina (optional)
1 lime, juice of
5 corn tortillas, cut in half,then cut in strips
3 tablespoons vegetable oil
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 lime, juice of
4 ounces chihuahua cheese, crumbled (or other queso fresco)

Steps:

Saute onion in olive oil until slightly browned.
Add garlic, cumin and oregano; cook for 10 more minutes, stirring frequently.
Add tomatoes, vegetable broth and pasilla chile.
Bring to a boil, then lower heat slightly and add masa harina (if using; I like the flavor and it adds a little more"body" to the soup), stirring well until it's dissolved.
Simmer gently 30 minutes.
In the meantime, heat vegetable oil in a skillet.
Carefully add tortilla strips; sprinkle with salt and chili powder and fry until lightly crispy (you may need to turn on your range fan for this event!).
Sprinkle with the juice of 1/2 lime and set aside.
And here's the important part- try not to eat all the tortilla strips before the soup is done!
LOL!
Squeeze the juice of 1 lime into the soup after it's simmered for 30 minutes; heat 10 minutes more.
To serve, place cheese in soup bowls; ladle soup over and top with crispy tortilla strips.