Nibbles of Tidbits, a Food Blog

I made this Poblano, Pasilla, Anaheim, Tomatillo, Red & Green Jalapeno Chili Chili by roasting the Peppers and Tomatillos in the oven, then peeling and chopping all to be combined with seared Beef Cubes.

This Chili was improvised, but happily turned out great with the addition of Crushed Tomatoes, Tomato Paste, Water, pressed Garlic, Chili Powder, Cumin, Garbanzo Beans, Kidney Beans and Black Beans, fresh chopped Cilantro, Salt and Pepper (Black & Cheyenne).  All was simmered covered on the stove for about 2 1/2 Hours, until the Beef would fall apart.

As usual with Chili, this Chili Chili got better as the days went on.  It became more tasty and spicy.  Measurements aren’t needed when you prepare it based on desired taste and consistency.