Raise the Dead Chili (LEVANTE A LOS MUERTOS CHILI)
Award winning chili straight from chili champions Bonnie and Steve Tomasek.
1-3/4 pounds Roma tomatoes (or any fresh variety)
1 large yellow onions, peeled and cut into 4 slices
1 bulb garlic; peel the cloves (8-10 cloves)
1 teaspoon cumin
2-3 tablespoons chili powder depending on desired heat level
1/4 teaspoon Cayenne Pepper
24 ounces vegetable stock
15 ounce can of Black Eyed peas, drained
3 ounces medium sharp cheddar cheese, shredded
1/4-1/2 teaspoon fresh ground black pepper
1 teaspoon sea or Kosher salt
Prep time: 20 minutes
Total cooking time: 60 minutes (30 minutes to roast the veggies and 30 minutes to simmer)
Pre-heat oven to 450 degrees; line two baking pans with foil and lightly coat with olive oil.
Core tomatoes and slice in half; cut onion into four equal round slices.
Place tomatoes on one baking pan and place one garlic clove in each tomato half; place onion slices on second baking pan. Dust all the veggies with some of the chili powder, salt, and 10 twists of fresh black pepper. Pour olive oil over all veggies (note: don’t be stingy).
Place the baking pans in a 450 degree oven and roast for 30-35 minutes until the onions just start to brown. Note: rotate pans after 15 minutes. Let cool. I like to let the tomatoes roast a little longer than the onions. Check the onions after 25 mintues.
While tomatoes and onions are roasting (or earlier will peeling easier), roast each Poblano over a gas grill, gas range or under a broiler. Turn often! Using tongs, turn until well blackened and blistering appears; about 5-8 minutes. Place in a paper bag, close, and let steam for at least 20 minutes or more. If you have time, but in the freezer for 45-60 minutes; makes peeling even easier; this step can be done the day ahead.
After the Poblanos have steamed, peel, (under some running water helps). Stem and remove all seeds and dice the peppers. (cook tip: cut into strips, stack, and cut the strips to make the diced peppers.)
Place all the tomatoes and TWO of the onion slices and veggie stock into a 3 quart sauce pan; using a hand blender, puree. (Or use a blender, but puree in four batches).
Dice the remaining two onion slices and add to pot along with the chilies, all spices, and peas. Bring to boil, cover, reduce heat to simmer, and cook for 30 minutes or until peppers just lose their crunch. Stir in cheese adjust seasoning, and serve.
Recipe and image provided by the National Onion Association