This post is short and sweet as I didn’t intend to blog about the Green Chili. But I’ve had so many friends ask me for the recipe, I feel the need to share it. These requests are one of the main reason I started blogging in the first place. Be warned, though, because I didn’t intend to post about this, there are only a few pictures.
We had a party at our house this past weekend, invited a lot of people and rolled two kegs into the kegerator. While I advertised it as a potluck, I felt it was necessary to serve something easy for me to make, that would last all day and would be great beer food. Instantly, I knew I wanted to make chili over Fritos. Such a fun party food; kind of silly, really satisfying and the perfect beer food! I started flipping through an amazing cookbook I picked up at the Great American Beer Festival this past fall. The bookstore section of the festival is one of my favorite spots and I drag my youngest brother, Blaine, there every year. The American Craft Beer Cookbook by John Holl is, by far, one of the best craft beer cookbooks I’ve ever seen. It is chock full of fantastic recipes collected from breweries, brew pubs and everywhere in between. I found the perfect chili recipe for my party: Vegetarian Green Chili from Wynkoop Brewing Company in Denver, Colorado.
Vegetarian Colorado Green Chili Fritos Boats adapted from The American Craft Beer Cookbook by John Holl.
Makes 8-10 servings. I tripled this for the party.
- 1 cup canola oil
- 2 medium yellow onions, diced
- 6 garlic cloves, minced
- 1 1/2 cups all-purpose flour
- 1 pound green Anaheim chiles, seeded & diced
- 1 pound plum tomatoes, diced
- 1/2 bunch cilantro, finely chopped
- 1 jalapeño, diced
- 1 tablespoon dark chili powder
- 1 tablespoon ground cumin
- 1 1/2 teaspoons cayenne pepper
- 9 cups vegetable broth
- seasoned, warm pinto beans
- sour cream
- grated cheddar cheese
Heat the oil in a pot over medium heat until shimmering. Add the onions and garlic and cook, stirring, until translucent (about 4 minutes). Add the flour and cook, stirring constantly, until golden brown.
Add the chiles, tomatoes, cilantro, jalapeño, chili powder, cumin, cayenne, and broth to the pot. Season with salt.
Cook the chili over low heat, stirring occasionally, about 1 1/2 hours.
Layer Fritos, pinto beans, green chili, cheddar cheese, and sour cream in a bowl. Grab a spoon, and a beer, and enjoy!
So easy, delicious and fun!
Be sure to follow the blog to receive emails! Also, follow and #hashtag The Incidental Spoon on Twitter, Facebook and Instagram.