Colorado Green Chili

8-12 Anaheim chili’s or Pasilla chili’s (or combination of both)

2 Jalapeño chilies (optional)

1 medium to large organic onion

1 ½ -2 pounds ground, grass fed beef (or half beef, half ground pork)

3-4 cloves garlic, minced

3 Tbsp. flour or cornstarch (gluten free)

3-4 quarts water

1 tsp. salt, divided

½ tsp. pepper

1 rounded tsp. cumin

1 large can peeled, diced tomatoes (do not drain)

 

Place chili’s on cookie sheet (unless you like to clean your oven) and roast at 450° in middle of oven, turning as necessary, until skins are evenly black. Do not undercook. Remove from oven as done, place in bowl and cover with a very damp towel or several very damp paper towels.  When cool enough to handle, peel chilis.  Remove or leave seeds and ribs, depending on how hot you want the green chili.  Shred chili’s by hand or cut into strips.  Spread chili’s in one layer and sprinkle with ½ tsp. salt.  Let chili’s sit for a few minutes to produce a bit of juice.  Save juice.

  

Sauté onion until transparent (about 5 minutes), add hamburger and pork, if using. Brown meat breaking it into medium-sized chunks.  Do not drain fat.  When meat is cooked, (pink is gone), add garlic and cook for about 3 minutes.  Next, sprinkle in flour, ½ tsp. salt, pepper and cumin.  Stir until flour cannot be seen. Add water.  Add tomatoes and chili’s, with their juice, to pot.   Bring to good boil, then turn to medium low heat and cook for about 2 hours.  Let reduce by about 1/3, but do not let liquid get too low.  Add water if necessary and place lid on pot when reduced enough.   It will get a kind of orange-ish film on top (from tomatoes and fat), that’s okay.  Check for salt, add if necessary. 

Serve with warm tortillas or ladle on burritos.