Mexican Chili with Tomatillos
Chili season has rolled around once again and I wanted to put a little spin on this recipe. I already had gound pork thawed in the refrigerator so I used that for my meat but you could also use beef or turkey. I also had some tomatillos on hand so my mind went to Mexican! If you are not familiar with tomatillos, they are basically little Mexican tomatoes, green in color and wrapped in a dry, leafy husk. Give them a try!
Just a few additional notes: Instead of the red bell pepper, I used some roasted mini sweet peppers that I had leftover from dinner the night before. This is not going to make or break your chili, but if you have the extra time to roast some, they add a nice flavor. Lastly, I happen to like bigger chunks of tomato in my chili so I used stewed tomatoes in addition to the diced tomatoes. If that’s not your thing, just use tomato sauce instead.
- 1 Tbsp approved oil
- 1 lb organic ground pork, beef or turkey
- 1 yellow onion, chopped
- 2-3 cloves of garlic, chopped
- red bell pepper, chopped (about 1 cup)
- 4 tomatillos, chopped
- 1 – 14.5 oz can stewed tomatoes, roughly chopped with juice
- 1 -14.5 oz can diced fire-roasted tomatoes with juice
- ½-1 cup salsa
- 1 – 4.5 oz can green chiles
- 1 – 14.5 oz can black beans, drained (if tolerated) I only used ½ the can.
- 1 Tbsp cumin
- 1½ Tbsp chili powder
- 2 tsp oregano
- ½-1 tsp cinnamon
- 1 tsp smoked paprika
- 1 tsp sea salt
- ½ ground pepper
- In a small bowl, mix all the spices and set aside.
- Heat oil in a large dutch oven or stock pot. Add onions and cook until translucent (about 3-4 minutes).
- Add garlic, tomatillos, red pepper and spices. Cook for 1-2 minutes. If mixture is dry, add 1-2 Tbsp water.
- Add ground meat and break apart. Continue to cook and stir until meat is no longer pink.
- Add stewed and diced tomatoes, salsa, green chiles and black beans (If using roasted sweet peppers, add these as well.).
- Allow to simmer for 20-30 minutes to enhance the flavors. It will be even better the next day!!