- 8-10 mild, fresh, deep green chili peppers or Anaheim peppers or 4-5 poblano chili peppers
- 6 large tomatillos, peeled
- 1 large or 2 medium onions, cut into wedges
- Olive oil cooking spray
- 2 1/2-3 cups beef stock, divided
- 2 tablespoons olive oil or vegetable oil
- 1 1/2-2 pounds ground beef
- 4 large cloves garlic, chopped
- Salt and pepper
- 1 tablespoon ground cumin (a scant palmful)
- 1 tablespoon ground coriander (a scant palmful)
- Lime wedges, cilantro and chopped raw red onions, for garnish
- Thick-cut or ridged potato chips or whole grain tortilla chips, for dipping
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Pre-heat the broiler.
Place a rack in the center of the oven. Arrange the chili peppers, tomatillos and onions on a baking sheet, coat with cooking spray and broil, turning the pan occasionally, until evenly blistered and charred and tender. Let cool to handle.
Place about 1/2 to 1 cup stock in a food processor with the tomatillos and onions. Peel the skins away from the peppers and seed them; add them to the processor and puree.
Bring the meat to room temperature and pat dry.
Heat a Dutch oven over medium-high heat with the oil until smoking. Brown and crumble the beef, then add the garlic, salt, pepper, cumin and coriander; stir to toast. Stir in peppers and onions, the tomatillo puree and remaining stock. Simmer for a few minutes to thicken and adjust the seasoning.
Ladle the chili into shallow bowls and top with a squeeze of lime, some red onions and cilantro. Serve with chips alongside.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit
www.yum-o.org.