Sunday, November 28, 2010
Grilled Cheeseburger Chili
Marx Foods sent me a sampler package of 6 of their dried chiles. Upon opening the envelope, my nose caught wind of one particular chile and I couldn't get it out of my mind.
The chipotle - a smoked jalepeno. That spicy smokey aroma worked its way into my thoughts and imagination until I conconcted this dish to suit it.
See - when I smell something smoky I think of the grill. And when I think of the grill I think of juicy hamburgers, smothered in cheese and bacon. The last part - use of a spoon - seemed a no brainer at that point: Turn a burger into a chili!
9 dried chipotles, stemmed and seeded
1 cup hot water
1 lb. hamburger meat
2 small onions, diced fine
3 cloves garlic, minced
6 oz. can tomato paste
28 oz. can tomato puree
1 Tbsp Kosher salt
1/2 tsp black pepper
1 tsp garlic powder
6 slices cheddar cheese
6 slices cooked bacon
Begin by stemming and seeding the chipotles. Toast them until aromatic in a heavy bottomed pot. Then, soak the chiles in a cup of hot water for about 15 minutes. Blend the chiles and water into a smooth paste. Pass through a sieve, using a spoon to press down. The results will be a chile sauce, which we will use to season the chili.
In the same heavy bottomed pot used to brown the chiles, brown the hamburger meat. Drain if necessary. Add the tomato paste, onions, and garlic, simmering over medium heat until the vegetables are tender. Next add the tomato puree, seasonings, and the chile sauce. Start small and add more sauce based on your personal heat preference. I added about 1/4 cup for a medium spice level.
Spoon into an oven safe bowl and add a slice of cheddar cheese, just as if you were topping a burger. Place into a warmed oven for a few minutes until the cheese melts. Garnish with bacon slices. Serves 6.
The chiles featured in this post were received complimentary from Marx Foods for participation in their recipe challenge. The photos, opinions, and recipe are my own.