Green Chile Chili

August 30th, 2009
by: Blue

WARNING: This recipe is named for the massive amount of green chiles in the leftover green chile burgers, and not for being traditional New Mexico Green Chili.  Proceed if you still desire deliciousness in your mouth.

Chopped onions, 1-2 cups
Leftover green chile burgers, crumbled (I had approximately 1 1/3 lbs leftover, weight prior to cooking. Precision not guaranteed)
1 can pinto beans, or substitute your bean of choice
2 cans Rotel tomatoes
2 teaspoons cumin
2 bay leaves
¼ cup chili powder, or to taste
3 tablespoons tomato paste
2 tablespoons sugar
4 cups (1 quart) chicken broth
½ cup sofrito (optional, but add some garlic if you leave this out)

Saute onions in a bit of oil until softened. Add remaining ingredients and simmer over low heat until you can no longer resist the delicious aroma wafting through your house (at least two hours).

Sugar might seem unnecessary or weird, and I swear that Paula Deen did not tell me to do it!! The acidity of the tomatoes needed to be tamed during my taste tests and the tiny bit of sugar did the trick. This trick is something that is worthy of remembering, I pull it out of my sleeve frequently.

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