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  Chili base
 
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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