Chiles are unique.  First, they are a fruit...amazingly so.  And they are a member of the night shade family along with tomatoes, tobacco and many other night shades and deadly night shades. By the way, the reason they are called night shades is that they ripen at night--just like the botanical name sounds.

Alert--we still have a FEW openings in this green chile  evening class tomorrow on Green Chiles featuring lots of innovative recipes and good to know facts and time saving techniques.

Another unique feature is that chiles possess different nutrition, depending on the season and their coloration.  Green chilies possess a great amount of vitamin C, which converts to vitamin A as they ripen and turn red in the fall. 

And--perhaps best of all, health-wise, is that if you eat at least one-half teaspoon of the hottest chile you can endure two-thirds of the time--the incidence of heart disease or cancer is severely restricted or almost non-existent.  This study was originally developed many years ago by the University of the Philippines and just recently endorsed by the Medical School at Harvard University.

Most of us enjoy both red and green chiles all year due to today's advanced refrigeration.  Another amazing fact is that eating hot spicey foods in hot weather makes you feel cooler.

Whether or not, you are into chili cookoffs, which are lots of fun and a popular fund-raiser this time of year--it is  a great time to take advantage of our very special, purest hot and mild red chiles on a two for one or half price sale.  If so, did you know our chiles and Bowl of Red recipe have won a great number of cookoff prizes.  I always include that recipe with each chile sale.

A great benefit of this recipe is that you can double, triple--what you have you, this recipe and freeze meal quantity amounts.  Chili is very adaptable and keeps quite well.  You can use chili to make casseroles, as a sauce over tortillas for enchiladas, etc

Here's two other chili recipes to enjoy--

CHIPOTLE CHILI

This chili is for serious hot chili lovers, who like the smokiness of Chipotles. Chipotles always add a smokey richness that is truly habit forming! I much prefer to reconstitute the dried traditional chipotles (not the moritas) or use chipotle powder ground from the traditional chipotles as they are much smokier and authentic tasting. (Traditional chipotles are made by long, slow smoking in banana leaves.)

Yield: 6 to 8 servings

1 Tablespoon bacon drippings
2 large onions, chopped
4 garlic cloves, minced
3 pounds beef chuck, cut in ½ inch cubes with some fat left in
½ cup ground pure, hot chile
4 dried chipotle pods reconstituted by simmering in water with a splash of vinegar for 30 minutes or 5 minutes in a quart liquid measuring cup, covered in the microwave. Or, substitute 2 teaspoons chipotle powder
2 Tablespoons ground cumin, divided
¼ cup dry red wine

1. In a large pot, melt the bacon drippings. When hot, add the onion and cook until they are clear and starting to brown. Remove from heat and stir in garlic and meat. Then add the chiles, half the cumin and water to cover by one inch.

2. Bring to a high heat and when just starting to bubble, reduce to a low heat and simmer for two to three hours. Simmer until very tender and the flavors are blended. Add remaining cumin and wine and cook briefly. Taste and adjust seasonings and serve with fixin’s ‘n mixin’s of sour cream with lime wedges, shredded Monterey Jack cheese and chopped onion.

GREEN CHILE CHICKIE VEGGIE CHILI

This chili has a wonderful flavor bordering a gumbo without the okra or the file.  I made it the first time from the end of the garden vegetables, of which I had considerable.  If you want to double up on some of the vegetables, omitting some and even adding  others, it will still be very good!

Yield: 6 to 8 servings
2 Tablespoons olive oil
2 large, whole boneless, skinless chicken breasts cut in ¾ inch dice
1 large onion, chopped
3 cloves fresh garlic, minced
2 stalks celery, sliced ¼ inch wide
2 cups green chile, cut in ½ inch width-wise pieces (8 to 10 green chiles, parched and peeled) or canned or frozen
6 ripe large tomatoes, peeled and chopped
4 apple chicken (or similar) sausages, sliced
2 cups whole kernel corn (2 to 3 ears fresh, canned or frozen)
1 stalk broccoli, chopped
1, 15 ounce can or 2 cups black beans
2 cups sliced and chopped cabbage, about ½ small head
2 large carrots, sliced crosswise ¼ inch thick
2 cups chicken stock

1. Heat the oil in a large pot, at least 5 quart.  Add the chicken pieces and lightly brown, then add the onion and garlic and cook until clear.  Add the remaining ingredients and cook on a medium low heat, covered for about 30 minutes or until the vegetables are done.
 
2. If the chili is thicker than desired, add water to desired consistency and cook for about five minutes.   Taste and adjust seasonings. Serve with hard crusted bread with olive oil or butter.