准备

Make the chili

• In a small bowl, combine the ground ancho chile, coriander, cumin, oregano, paprika, brown sugar, cocoa, ground chipotle, cinnamon, cloves, and 1-1/2 tsp. salt. Set aside.
• 用液体措施将红酒，番茄酱，切碎的香菜茎和叶子，切碎的chipotle和Adobo一起搅拌。搁置。
• 在另一种大型液体量或碗中，将压碎的西红柿与3杯水混合，然后搅拌均匀。
• 在大型荷兰烤箱中，用中火加热黄油和橄榄油。黄油融化后，加入洋葱，胡椒粉和1/2茶匙。盐并搅拌。盖住并煮熟，偶尔搅拌，直到蔬菜变软，5至7分钟。揭开，将热量提高到中高，然后继续烹饪，直到洋葱变成浅褐色，再加上7至8分钟。将热量减少到中低，加入大蒜和墨西哥胡椒，煮，搅拌，直至变软和香，约1分钟。
• 加入干香料混合物并煮熟，搅拌和刮擦，直到融化为20到30秒。加入番茄酱混合物，煮熟，搅拌并刮在锅的侧面，持续1至2分钟。
• Add the crushed tomato mixture and cook, stirring and scraping the bottom of the pan, until well combined. Bring the mixture to a gentle simmer and cook, loosely covered, stirring occasionally and continuing to scrape the bottom of the pan, for 20 minutes. Keep an eye on the heat and reduce it, if necessary, to maintain a gentle simmer.
• 发现锅并加入排水的豆子。将热量提高到中高，然后将辣椒煮至immer，然后将热量降低至中低，并保持温和的小火煮。彻底搅拌并煮熟，部分覆盖10分钟。
• 将锅从火上取出，然后搅拌2汤匙。切碎的香菜。辣椒会保持温暖，覆盖，在高温下放置半小时。

Make the salsa

• In a mixing bowl, whisk together the olive oil, orange juice, lime juice, honey, and 3/4 tsp. salt. Add the tomatoes, avocados, zucchini, corn (if using), radish (if using), and cilantro. Stir well and use right away, or let sit at room temperature for up to 20 minutes. Do not refrigerate.

To serve the chili

• Spoon 1 cup rice into each of six deep bowls and ladle about 1 cup chili over the rice. Top each serving with a generous spoonful of the salsa. Garnish each serving with your choice of goat cheese, queso fresco, or sour cream and/or cilantro sprigs, toasted pepitas, and lime wedges (if desired).

  

提前提示

辣椒是在制作的同一天最好的，但是您可以冷藏或冷冻。冷却辣椒，在室温下发现，经常搅拌30分钟。然后分成一部分，然后冷藏，覆盖长达3天。要冷冻，冷藏直到完全冷，然后转移到冰箱并存储长达1个月。

服务Classic Buttermilk Cornbread.

Chili with Roasted Winter Vegetables:Preheat the oven to 450ºF. Line two large, heavy-duty rimmed baking sheets with parchment. In a large mixing bowl, toss 2 lb. peeled, seeded butternut squash, cut into 1/2-inch dice, with 5 Tbs. olive oil and 1-1/4 tsp. kosher salt until evenly coated (or substitute an equivalent amount or a combination of carrots, parsnips, sweet potatoes, rutabagas, or turnips for the squash). Divide the vegetables evenly between the prepared baking sheets and spread them in a single layer. Roast for 18 minutes. Using a flat spatula, flip some of the veggies over for more even browning. Rotate the baking sheets from front to back and between top and bottom racks and roast until all the veggies are tender and nicely browned in places, about 12 minutes more, for a total of about 30 minutes. Top the chili with the roasted vegetables in place of the fresh salsa.