Prep 30 mins
Cook 1 hr
Chili Nation—Jane and Michael Stern. In Hawaii, cowboys are called paniolos. This chili is a co-mingling of a few Hawaiian ingredients with hot, smoky peppers. Quite different.
- 4 large dried ancho chiles
- 4 dried chipotle chiles
- 1 1⁄2 cups chicken broth
- 1⁄2 cup whole macadamia nuts
- 2 garlic cloves, minced
- 1⁄4 cup chopped onion
- 2 tablespoons vegetable oil
- 2 lbs boneless pork, cubed
- 1 tablespoon salt
- 1 tablespoon chili powder
- 2 teaspoons ground coriander
- 1 (6 ounce) bag terra chips
- 1 cup chopped fresh parsley
- Put all the dried chiles in a large heatproof bowl; add boiling water to cover.
- Let stand 30 minutes, then seed and stem them.
- In a food processor, puree the chiles with ½ cup of chicken broth and the macadamia nuts; set aside.
- In a large pot, saute the garlic and onion in the oil until soft.
- Add in the pork; cook until browned; drain off any excess fat.
- To the pork/onion mixture, add in the chile puree, salt, chili powder, coriander, and remaining 1 cup chicken broth.
- Bring to boil; decrease heat to a slow simmer and cook, uncovered, stirring regularly, for 30 minutes.
- To serve: place a handful of Terra chips in a bowl; ladle on the chili, and sprinkle it with parsley.
This was a really good version of chili. I used half meat, half beans, more onions/garlic and less salt for our tastes. It had great flavor.