CHILI BASE

      Title: CHILI BASE
  Categories: Pickles, Sauces, Misc
       Yield: 8 Servings
  
       2    Fresh pasilla chile peppers
       2    Fresh Anaheim chile peppers
       2    Red bell peppers
       2 tb Vegetable oil
       2 md Onions; diced
       4    Fresh jalapeno chile peppers
            -(or more if desired)
            - seeded and finely minced
       3 tb Minced garlic
      10    Tomatoes; seeded and diced
       2    Dried ancho chile pepper
            -=OR=- Pasilla chiles
            - stemmed and seeded
       2 ts Cumin powder
       1 ts Ground cinnamon
            Salt; as desired
  
   If you like chili, you'll want to make a lot of this and freeze it.
   Add whatever extra ingredients you like and you have your own custom
   chili. ROAST, PEEL AND SEED the pasilla, Anaheim and red peppers,
   then dice them. Preheat oven to 325F. 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. Add the garlic, tomatoes, roasted peppers, dried chiles,
   cumin, cinnamon and salt. Cover and place in the 325F oven for 30
   minutes. Remove the chili base from the oven and scrape into a bowl.
   Divide into family portions and place in the freezer for up to 6
   months.
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