Feb 22, 2013 3:41 PM
TUCSON - Executive chef Paul Wells from Savoy Opera House was here to make Southwest Sonoran Chili.
Here is what you need:
4 Anaheim Peppers
Oil to coat
1.5 cup shredded brisket
2 TBL oil
½ onion small diced
6 clove garlic minced
½ tsp black pepper
½ tsp red pepper flakes
Salt to taste
2 cups vegetable stock
2 TBL dark Chili Powder
1 TBL oregano
1 TBL Spanish paprika
1 Lg Tomato
Queso Quesadilla Cheese
Step 1: Coat the Anaheim peppers with oil. Place under the broiler or on a very hot grill to char the skin.
Step 2: Place the charred anaheims in a ziplock bag and allow the heat to steam the skins off.
Step 3: Remove the skins from the Anaheim peppers and place a vertical slice along the length of the pepper and remove excess seeds. Place this aside.
Step 4: Heat a large sauce pan to medium heat. Add the oil and wait for it to come up to temperature. Sauté the onions and garlic until caramelized.
Step 5: Add black pepper, red pepper, salt, chili powder, oregano, and Spanish paprika. Stir for 10 seconds then add tomato, beef, and stock.
Step 6: Allow the mix to reduce by half. Adjust the seasoning and cool. Heat the oven to 350 degrees F.
Step 7: Stuff the cooled mix into the roasted Anaheim peppers and place in an oven safe dish. Cover the chilies with queso quesadilla cheese and bake until melted.
Step 8: Once removed from the oven crumble queso fresco over the top as a garnish and serve with warm tortillas.