Best Paniolo Macadamia Nut And Chipotle Chili Recipes

PANIOLO MACADAMIA NUT AND CHIPOTLE CHILI

Steps:

• Put all the dried chiles in a large heatproof bowl; add boiling water to cover.
• Let stand 30 minutes, then seed and stem them.
• In a food processor, puree the chiles with ½ cup of chicken broth and the macadamia nuts; set aside.
• In a large pot, saute the garlic and onion in the oil until soft.
• Add in the pork; cook until browned; drain off any excess fat.
• To the pork/onion mixture, add in the chile puree, salt, chili powder, coriander, and remaining 1 cup chicken broth.
• Bring to boil; decrease heat to a slow simmer and cook, uncovered, stirring regularly, for 30 minutes.
• To serve: place a handful of Terra chips in a bowl; ladle on the chili, and sprinkle it with parsley.

EMILY'S CHIPOTLE CHILI

Steps:

• Cook sausage and ground beef in a large pot over medium-high heat until lightly browned and crumbly. When the meat has released its grease, and has begun to brown, drain off accumulated grease, and season with chili powder, cumin, and coriander. Cook and stir for 1 minute until fragrant, then stir in the garlic and onion. Cook until the onion has softened and turned translucent, about 4 minutes.
• Stir in the diced tomatoes, tomato sauce, kidney beans, chipotle peppers, salt, and pepper. Bring to a simmer, then pour the chili into a slow cooker. Cover, and cook on Low for 8 to 10 hours. Stir in tomato paste an hour before the chili is done.

TURKEY CHIPOTLE CHILI

Steps:

• If using the canned chipotle chilies, in a blender purée them with the water and reserve the purée. If using dried chipotle chilies, stem and seed them wearing rubber gloves, in a small bowl let them soak in the boiling-hot water for 20 minutes, and in a blender purée the mixture, reserving the purée.
• In a large heavy kettle cook the onions and 5 of the garlic cloves, minced, in the oil over moderate heat, stirring, until the onions are softened, add the cumin, and cook the mixture, stirring, for 30 seconds. Add the turkey and cook the mixture, stirring and breaking up the lumps, until the turkey is no longer pink. Add the reserved chipotle purée, the reserved tomatillo purée, the broth, the bay leaf, the orégano, and the salt and simmer the mixture, uncovered, adding more water if necessary to keep the turkey barely covered, for 1 hour. Stir in the bell pepper, the canned green chilies, and the cornmeal and simmer the mixture, stirring occasionally, for 30 minutes. Stir in the white beans, the coriander, the remaining 2 garlic cloves, minced, and salt to taste, simmer the chili for 3 to 5 minutes, or until the beans are heated through, and discard the bay leaf. The chili may be frozen or made 3 days in advance, cooled, uncovered, and kept covered and chilled. Serve the chili with the sour cream.