3-Mile Island Chili

Name: 3-Mile Island Chili
Prep time: 1 h
Cook time: 8 h
Total time: 9 h
Yield: 12 serving(s)
Ingredients: 1/4 teaspoon cinnamon; 1 tablespoon cumin; 1/2 large white onions or 1/2 red onion, chopped; 1/4 bunch fresh cilantro, chopped; 6 -9 garlic cloves; 1 (4 ounce) package carroll shelby chili seasoning mix (only for spice packet and masa, discard rest); 1 dried new mexico chili; 1 fresh guajillo chili or 2 dried guajillo chilies; 2 fresh anaheim chilies; 4 large roma tomatoes or 1 (14 ounce) can diced tomatoes; 1 (14 ounce) can rosarita refried beans; 2 (8 ounce) cans tomato sauce or 1 (14 ounce) can tomato sauce; 16 ounces la mexicana roasted garlic salsa (with sun-dried tomatoes); 1 teaspoon sea salt, divided; 2 lbs ground beef (80/20); 2 cups water

⏱ 540 mins 🍽 12 serving(s) 🏷 Southwestern U.S.

This Southwestern US-style chili is a deeply flavourful and spicy dish designed to serve a group. It involves preparing both dried and fresh chillies before combining them with browned beef, aromatics, tomatoes, beans, and a blend of seasonings. The mixture is then slow-cooked for 8 hours, resulting in a rich and complex chilli. It is traditionally served with garnishes like cheese and crackers. The total preparation and cooking time is 540 minutes.

Ingredients

1/4 teaspoon cinnamon
1 tablespoon cumin
1/2 large white onions or 1/2 red onion, chopped
1/4 bunch fresh cilantro, chopped
6 -9 garlic cloves
1 (4 ounce) package carroll shelby chili seasoning mix (only for spice packet and masa, discard rest)
1 dried new mexico chili
1 fresh guajillo chili or 2 dried guajillo chilies
2 fresh anaheim chilies
4 large roma tomatoes or 1 (14 ounce) can diced tomatoes
1 (14 ounce) can rosarita refried beans
2 (8 ounce) cans tomato sauce or 1 (14 ounce) can tomato sauce
16 ounces la mexicana roasted garlic salsa (with sun-dried tomatoes)
1 teaspoon sea salt, divided
2 lbs ground beef (80/20)
2 cups water

Method

Prepare the dried chillies by cutting them open, discarding the seeds, and placing the shells in a bowl. Pour 1 cup of boiling water over them and leave to soak for 1 hour. Reserve this water.
For the fresh chillies, remove the seeds and veins. It is advisable to wear rubber gloves and wash your hands well after this task.
Chop the onions and cilantro, then transfer them to your crock pot.
Mince or finely grate the garlic cloves and add them to the crock pot.
Cook the ground beef until it is fully browned and crumbled, then place it into the crock pot.
Chop the fresh and the now-reconstituted dried chillies. Add these to the crock pot and wash your hands again.
If using fresh tomatoes, chop them. Alternatively, open the can of diced tomatoes. Add the tomatoes to the crock pot.
Introduce all the remaining ingredients to the crock pot, including the 2 cups of water and the reserved chilli soaking water.
Set the crock pot to low and cook the chilli for 8 hours. Serve with sliced green onion, Mexican cheese blend, or crackers. Have milk on hand for those who find it too spicy.

Nutrition (per serving)

Sodium824000 mg

Recipe details

CategorySouthwestern U.S.

AuthorOhmikeghod