Chili Base
Submitted by skiplisa1
A freezer-ready chili base made from roasted pasilla, Anaheim, and red peppers with tomatoes, cumin, and cinnamon. Portion it out, freeze for 6 months, and build any chili you want.
YIELD
8 servingsPREP
10 minCOOK
35 minREADY
45 minThis is the secret weapon that makes weeknight chili taste like a weekend project.
Pasilla and Anaheim peppers get roasted until blistered and smoky, then diced and combined with fresh tomatoes, jalapenos, garlic, cumin, and a touch of cinnamon.
The whole mixture bakes in the oven to meld the flavors, then gets portioned and frozen.
When chili night rolls around, just pull a portion from the freezer and add your meat, beans, or whatever you’re craving. The hard work is already done.
Chef Tips
- Roast your peppers until the skins are truly blackened and blistered. That char is where the smoky depth lives.
- Portion the base into family-sized containers before freezing so you can grab exactly what you need without thawing the whole batch.
- This base is intentionally versatile. Use it for traditional beef chili, chicken chili, vegetarian chili, or even as a braising liquid for short ribs.
Ingredients
Directions
ROAST, PEEL AND SEED the pasilla, Anaheim and red peppers, then dice them.
Preheat oven to 325℉ (160℃).
Heat the oil in a medium ovenproof skillet over medium heat, add the onions and jalapeno peppers and cook, uncovered, until the onions are translucent, about 5 minutes.
Add the garlic, tomatoes, roasted peppers, dried chiles, cumin, cinnamon and salt.
Cover and place in the 325℉ (160℃) oven for 30 minutes.
Remove the chili base from the oven and scrape into a bowl.
Divide into family portions and place in the freezer for up to 6 months.
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