Albuquerque Chili

SirWill1 <SirWill1@omni.voicenet.com> STEP 1: Put all ingredients in a large pot with a tablespoon or two of oil. Cook until browning just begins. STEP 2: Pour beer into blender and start a high speed vortex going. Keep it covered as you drop in first the ginger and garlic and get them good and liquefied, then add the peppers. Add more beer (or some of the juices from the vegetables youre cooking) if it gets too thick. When its all nicely liquefied, pour it into the pot. Simmer an hour or so and give it a taste test. You might want to add a can of tomato paste, maybe a tsp of Kitchen Bouguet, or some herbs. I usually find myself tossing in a bit of allspice and cinnamon, maybe half a tsp of each, and sometimes some herbs (rosemary, sage, oregano, dill, even a little mint and/or fresh dill. Ive also sliced scallions crosswise into little circles and added them late so they stay crisp and flavorful. Meat is optional. When I add meat I use about a half pound each of chopped sirloin and chopped turkey cooked together in a separate pot until well cooked, then I drain all the fat off in a colander and wash it down with hot water before adding it to the mix. Keeps the whole thing fairly low in fat. Another variation is to pour off and reserve the juices from the original pot of veggies before adding the blended chiles and use it for a soup starter. Let it simmer at least another two to three hours. Note -- no salt! Be good to your cardiovascular system! If theres something missing, try a little cumin or coriander or a bit more allspice and/or cinnamon! I use this as a spaghetti sauce or a topping for nachos. It lasts forever (Ive kept it as long as three weeks) in the bottom of the fridge in tight tupperware containers and gets better with age. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.