GCKE Blog Post: The Chili Chronicles with Chef Arturo

GCKE Blog Post: The Chili Chronicles with Chef Arturo

Exploring the World of Chilies: Fall’s Favorite Spice

Ah, fall! The time of year when the air gets crisp, leaves turn golden, and kitchens begin to fill with the comforting aroma of simmering stews and spice-laden dishes. As the weather cools, there’s no better way to warm the soul than with a pot of homemade chili. But did you know that chili isn't just a dish? It’s a universe of flavors, textures, and possibilities, depending on the type of chili peppers you use.

I’m Chef Arturo, and today we’ll dive into the different types of chilies you can use to craft your perfect pot of chili. Whether you like it fiery hot or mild with a smoky kick, I’ve got you covered. Stick around for some bonus recipes and an exclusive game chili recipe that will take your fall dining to the next level.

1. The Classics: Red Chili with Beef

Let’s start with a traditional take on chili, using some of the most common chili peppers you’ll find.

Chilies to Use:

• Ancho Chilies: These dried, smoky poblano peppers are mild and slightly sweet. Perfect for adding depth to your chili without too much heat.
• Jalapeño Peppers: For those who like a bit of heat, fresh jalapeños add a bright, green flavor with a kick.

Recipe:

Ingredients:

• 2 lbs ground beef
• 2 ancho chilies, dried and soaked, then chopped
• 1 jalapeño pepper, seeded and minced
• 1 can crushed tomatoes (28 oz)
• 2 cups beef broth
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tbsp cumin
• 1 tbsp chili powder
• 1 tsp smoked paprika
• Salt and pepper to taste
• Optional: Sour cream, shredded cheese, and chopped cilantro for garnish

Instructions:

1. In a large pot, brown the ground beef over medium heat. Drain the fat.
2. Add onions and garlic, sauté until soft.
3. Stir in cumin, chili powder, and smoked paprika. Add the chopped ancho chilies and jalapeños.
4. Pour in the crushed tomatoes and beef broth. Bring to a simmer.
5. Cover and let cook for at least 1 hour, stirring occasionally.
6. Serve with your favorite toppings. Enjoy the warm, smoky flavor of the ancho with the slight kick of jalapeño!

2. White Chicken Chili: A Creamy Alternative

For those who prefer a lighter, creamier chili, white chicken chili is a fantastic option.

Chilies to Use:

• Hatch Green Chilies: These New Mexico natives are known for their bright, tangy, and mildly spicy flavor.
• Anaheim Peppers: Mild, slightly sweet peppers that add a delicious depth to white chili without overpowering it.

Recipe:

Ingredients:

• 1 lb chicken breasts, shredded
• 2 cups chicken broth
• 2 Hatch green chilies, roasted, peeled, and chopped
• 1 Anaheim pepper, chopped
• 1 can white beans (15 oz)
• 1 cup corn kernels
• 1 cup sour cream
• 1 tbsp cumin
• 1 tsp oregano
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. In a large pot, bring the chicken broth to a simmer. Add the shredded chicken, roasted Hatch chilies, and Anaheim pepper.
2. Stir in garlic, cumin, and oregano. Cook for about 10 minutes.
3. Add the white beans and corn. Stir in the sour cream to give the chili its creamy texture.
4. Simmer for an additional 15 minutes to blend the flavors.
5. Serve with shredded cheese, cilantro, and lime wedges for a fresh finish.

3. Vegetarian Three-Bean Chili: A Hearty Meatless Option

For those chilly fall nights when you want something hearty but plant-based, this three-bean chili will do the trick.

Chilies to Use:

• Chipotle Peppers: Smoky, dried jalapeños that bring a deep, intense heat and richness to vegetarian dishes.
• Poblano Peppers: Mild with a slightly earthy flavor, perfect for balancing the spice of chipotle.

Recipe:

Ingredients:

• 1 can black beans (15 oz)
• 1 can kidney beans (15 oz)
• 1 can pinto beans (15 oz)
• 1 chipotle pepper in adobo sauce, minced
• 1 poblano pepper, diced
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 can diced tomatoes (15 oz)
• 1 cup vegetable broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Sauté the onions, garlic, and poblano pepper in a large pot until soft.
2. Add chili powder, cumin, and smoked paprika. Stir in the minced chipotle pepper.
3. Pour in the diced tomatoes, vegetable broth, and beans.
4. Simmer for 30 minutes, stirring occasionally. Let the flavors meld together.
5. Serve with diced avocado, tortilla chips, or a dollop of sour cream.

Bonus Recipe: Game Chili with Ground Venison

Now for a special treat—Chili with Ground Venison. This dish is a fall favorite among hunters and anyone who loves game meat. Venison is lean, with a slightly sweet and rich flavor, making it the perfect star of a chili that stands out.

Chilies to Use:

• Guajillo Peppers: Mild to medium heat with a tangy, fruity flavor that complements game meat.
• Serrano Peppers: If you like it spicier, serranos add a bright, sharp heat to balance the richness of the venison.

Recipe:

Ingredients:

• 2 lbs ground venison
• 2 guajillo peppers, dried, soaked, and chopped
• 2 serrano peppers, minced
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 can fire-roasted tomatoes (28 oz)
• 2 cups beef or venison broth
• 1 tbsp cocoa powder (optional, for richness)
• 1 tbsp cumin
• 1 tsp cinnamon
• Salt and pepper to taste
• Optional: Dark beer for deglazing

Instructions:

1. Brown the ground venison in a large pot. If using beer, pour a bit in to deglaze the pot and bring out extra flavor.
2. Add onions, garlic, and serrano peppers. Sauté until soft.
3. Stir in the guajillo peppers, cumin, cocoa powder, and cinnamon.
4. Add the fire-roasted tomatoes and broth. Simmer for at least 1 hour, allowing the rich flavors to develop.
5. Serve with warm cornbread and garnish with sour cream or fresh herbs.

Final Thoughts

Chili is the ultimate fall comfort food. Whether you’re making a classic beef chili, a light white chicken chili, or even experimenting with venison, the types of chilies you choose will drastically change the flavor profile. This fall, take advantage of the chili harvest and try some new varieties!

Happy cooking, and may your pots be always simmering with spicy goodness!

— Chef Arturo