Denver Green Chili Recipe of the Week - 2/3/08

Hey - anybody looking for great green chili while you're up skiing?
I just tried the green chili at Los Amigos at Vail (right at the base
of the lift at Vail Village) and it was awesome! Colorado-style,
but no thickening, with big chunks of tomato and pork. Plenty hot, too.
I didn't ask if they had mild.

Also, A.J.'s in Idaho Springs has authentic New Mexico style
green chile - mild, hot, and vegetarian. Very simple ingredients -
mainly green chiles and carne adovado pork. They are on
Colorado Blvd. (the main drag) about 2 blocks west of the
McDonald's on the south side.

Gypsy Soup



This recipe is based off a 5-star recipe. I've simplified
it and and added green chiles for a wonderful heat.
It is quick and easy, nutritious, and guaranteed to
please everyone.

You can leave all chiles out, and it is still good, or
you can use hot chiles to taste. I am also tempted
to try pureeing it but haven't yet.

INGREDIENTS:
3 tbsp olive oil
2 cups chopped onion
1/2 cup chopped celery
2-3 cloves garlic, crushed
2 cups diced peeled yams or sweet potatoes
2 tsp paprika
1 tsp ground turmeric
1 tsp dried basil
1 tsp salt
1 dash ground cinnamon
1 dash cayenne pepper
1 bay leaf
3 cups chicken broth
1 tbsp soy sauce
1 10 oz can Rotel tomatoes with green chiles
    (or Hatch Select will do)
1 15 oz can garbanzo beans, undrained
3/4 cup chopped red (or green) bell pepper
1/2 cup diced green chiles

optional: add more green chiles or medium hot
green chiles to taste. Garnish with cheese and/or
tortilla chips.

note: You can use a cup of crushed tomatoes
rather than the Rotel tomatoes and green chiles.
Just adjust the chiles to taste.

PREPARATION:

1. Heat olive oil in 2 quart+ pot over medium heat.
Saute onion, celery, garlic, and yams for about 5
minutes. until onion is soft. Add paprika basil, salt,
cinnamon cayenne, and bay leaf. Blend well, then stir
in chicken stock and soy sauce. Cover and simmer
on low heat for 15 minutes.

2. Add tomatoes, garbanzo beans and bell pepper to
the soup, and simmer for 10 more minutes, or until
all vegetables are tender.

3. Add green chiles, then adjust chiles, salt, and pepper to tast