Ingredients

2 pasilla chili peppers fresh
2 anaheim chili peppers fresh
2 red bell peppers
2 Tbsp. oil
2 medium onions diced
4 jalapeno chili peppers seeded and minced
3 Tbsp. garlic minced
10 tomatoes seeded and diced
2 ancho or pasilla chile stems and seeds removed
2 tsp. cumin powder
1 tsp. cinnamon
salt

Cooking Instructions

Roast, peel and seed the pasilla, anaheim and red peppers, then dice. Preheat oven to 325f. Heat the oil in a medium ovenproof skillet over medium heat, add 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.
 
 
"Every moving thing that is alive shall be food for you; I give all to you, as I gave the green plant." (Genesis 9:3)