Chili Base

1. 1

   ROAST, PEEL AND SEED the pasilla, Anaheim and red peppers, then dice them.

2. 2

   Preheat oven to 325F (160C).

3. 3

   Heat the oil in a medium ovenproof skillet over medium heat, add the onions and jalapeno peppers and cook, uncovered, until the onions are translucent, about 5 minutes.

4. 4

   Add the garlic, tomatoes, roasted peppers, dried chiles, cumin, cinnamon and salt.

5. 5

   Cover and place in the 325F (160C) oven for 30 minutes.

6. 6

   Remove the chili base from the oven and scrape into a bowl.

7. 7

   Divide into family portions and place in the freezer for up to 6 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.