El Paso Chili Recipes

GREEN CHILE PIE

Steps:

• Roast the chiles under the broiler until blackened on both sides, about 10-12 minutes, turning once. Once blackened, place the chiles in a paper sack or plastic food-storage bag, close it tight, and let the chiles steam for 20 minutes. After the chiles have steamed, remove from the bag, and rub off the skin. Remove the stems and seeds from the chiles.
• Meanwhile, working in batches, cook the bacon in a 9 or 10-inch cast-iron skillet on medium-low heat until crisp, about 10 minutes, turning once. Turn off the heat, remove the bacon, and place on a plate lined with a paper towel. Reserve 1 tablespoon of the bacon grease in the skillet, saving the rest for another use.
• Preheat the oven to 325°F.
• Return the skillet to the stove and turn the heat to medium-low. Add the onions and while occasionally stirring, cook until softened and fragrant, about 5 minutes. Add the garlic and cook for 30 more seconds. Remove the skillet from the heat and take out the onions and garlic.
• Wipe down the skillet and lightly grease it a bit more, if needed, as you will be using this to bake the pie. (Though you may use a lightly greased pie pan instead if you prefer.) Layer along the bottom of the skillet the whole green chiles. Crumble the cooked bacon and then layer it on top of the chiles. Evenly add the onions and garlic.
• Beat the eggs with the salt and pepper. Reserving 1 cup of the Monterey Jack, stir into the eggs the grated Cheddar, pepper Jack, and remaining Monterey Jack. The mixture will be thick.
• Evenly spoon the cheese and egg mixture into the skillet on top of the chiles and bacon. Finally, even sprinkle the remaining egg-free Monterey Jack on top. Slide into the oven and cook uncovered for 45-50 minutes or until lightly browned on top.
• Allow it to rest for 10 minutes before serving.

SLOW-COOKER SALSA CHILI

Steps:

• In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• In 3- to 4-quart slow cooker, mix beef mixture and remaining ingredients except beans.
• Cover; cook on Low heat setting 8 to 10 hours.
• Stir in beans. Cover; cook on Low heat setting about 5 minutes longer or until beans are hot. Top with cheese and onions.

EL PASO-STYLE CHILE CON QUESO, 1947

Steps:

• First you'll need to roast the chiles. Place the chiles under the broiler until blackened, about 5 minutes per side. Place the chiles in a paper sack or plastic food-storage bag, close it tight and let the chiles steam for 20 minutes. Take the chiles out of the bag and gently rub off the skin. Remove the stem and seeds, then chop the chiles.
• Add the cream cheese and evaporated milk to a saucepan, then over medium-low heat melt and blend the two while stirring. After 5 minutes, the cream cheese should be melted and blended with the evaporated milk. Stir in the chopped chiles, then taste and add salt (I start with 1 teaspoon and go from there). Serve warm.