Rachael Ray: Rachael's Daytime Talkshow

5-Chili Chili

Aired on: March 31, 2011

Check out the other recipes she brought: Flank Steak Tost-achos, Jalapeño Popper Sliders and Puerco Ropa Vieja!

Ingredients

2 large poblano peppers
4 ancho chili peppers, stemmed and seeded
2 cups water
3 tablespoons vegetable oil
6 portabello mushroom caps, cleaned and chopped
2 tablespoons ground chipotle chili powder or puree of chipotle in adobo
2 tablespoons fresh thyme, leaves stripped and chopped
1 yellow onion, chopped
5-6 cloves garlic, finely chopped
2 Fresno chili peppers, seeded and thinly sliced
1 1/2 teaspoons ground cumin (about a 1/2 palmful)
1 1/2 teaspoons ground coriander (about 1/2 palmful)
1/4 cup tomato paste
1 bottle Mexican beer (12 ounces), such as Negra Modelo
1 can black beans, rinsed and drained
1 small can diced tomatoes (optional)
Queso fresco or Monterey Jack cheese, for garnish
Chopped scallions and cilantro, for garnish
Canned pickled jalapeño peppers, drained and sliced, for garnish

Yields: Serves 4-6

Preparation

Char the poblano peppers all over; cool in covered bowl, then peel, seed and chop.

Place the anchos in a small saucepot and cover with water. Bring to a boil, then reduce the heat and simmer until very tender, about 10- 15 minutes. Puree the mixture in a food processor or blender until smooth.

In a cast iron pot or Dutch oven, heat the oil over medium-high heat. Add the mushrooms and brown well. Add the chipotle, thyme, onion, garlic, Fresno chili peppers, cumin, coriander, salt and pepper and cook to tender, about 7- 8 minutes more. Add in the tomato paste and stir until fragrant, about 1 minute. Stir in the beer, deglaze the pan, then add the ancho puree and beans. Taste to adjust the seasonings and simmer over medium-low heat to combine the flavors. Add a small can of diced tomatoes for saucier chili. Top with cheese, scallions and pickled jalapeño slices.