Green Chilli and Beans "a.k.a. Chilli Verde"

This is by far my favorite meal in the entire world! The cool thing about this meal is that you can make this meal and freeze it. That way if you want to have a big fiesta you can make this days or weeks in advance and pull it out when you are ready (and the flavors are so intense that no one will ever know it's been in the freezer!!)

For the Green Chilli:
8-12 Anaheim peppers (these are the long green ones-this gives it the green chilli flavor)
6-8 Jalpenos (these are the small green ones-these give the chilli the heat).

Place the peppers and jalepenos in the oven under broil. When the peppers start getting a burnt looked, then flip them to the other side and let the other side char. When they are charred on all sides, remove them from the oven and place them in ziplock bags, and let them "sweat" this takes about 30 minutes-so they cool down.

Remove from ziplock bags and remove the stems and peel off the skin of each pepper and jalepeno. **Note: you may want to use gloves because when removing the skin-the heat is so intense with these peppers your skin can physically feel like it's burning.

Take the jalapenos and peppers and place them in a blender and blend with a tiny bit of water. I blend so the peppers are no longer chunky-but not overly runny. You can pick the consistency. Add enough water to make the consitency you prefer.

For the chilli:
Cut up about 4 pounds of a boneless beef or pork roast into bite sized pieces. Or you can buy the stew meat that's already cut up (but it's more expensive). Brown in large pan and add 1 chopped onion, 4 cloves of minced garlic and 1 tsp. salt. Cook uncovered until the liquid from the meat is gone and meat is browned (this takes about 20-30 minutes for the liquid to absorb). Add enough flour to coat all the meat and sir it around. At this point pour 4 cups of the green chilli blended sauce in with the meat. Slowly add another cup at a time (tasting each time) until you reach the desired "hotness" of your chilli. Whatever chilli blend that is left over you can freeze for your next chilli batch. If you need to add a little water to the chilli so it's not so thick, do so.

Pour in a crock pot and cook on low all day and let all those flavors soak up. Or on High for a few hours.

Serve with refried beans and homemade tortillas....I promise you will love this recipe!!!!

Refried Beans:
Buy a bag of Pinto Beans
Soak in a bowl of water overnight.
Rinse and drain next morning
Pour into crock pot with amount of water it says on the bag
Add 1-2 Tbsp. salt depending on size of pinto bag.
Cook on low all day.
-Serve whole or to make the refried beans
Remove beans from crock pot-put in pan on stove-mash with a masher and add some bean juice and shredded cheese and mix until you get the perfect refried bean texture.


***Place leftover chilli and beans in old cool whip bowls and stick in freezer. Pull out and reheat when you want easy leftovers!!