Chili Base

• 2 each pasilla chiles
• 2 each anaheim chilies
• 2 each sweet red bell peppers
• 2 tablespoons vegetable oil
• 2 medium onions diced
• 3 tablespoons garlic minced
• 10 each tomatoes seeded and diced
• 2 teaspoons cumin
• 1 teaspoon cinnamon ground

1. ROAST, PEEL AND SEED the pasilla, Anaheim and red peppers, then dice them.
2. Preheat oven to 325F (160C).
3. 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.
4. Add the garlic, tomatoes, roasted peppers, dried chiles, cumin, cinnamon and salt.
5. Cover and place in the 325F (160C) oven for 30 minutes.
6. Remove the chili base from the oven and scrape into a bowl.
7. Divide into family portions and place in the freezer for up to 6 months.

chiles, anaheim chilies, sweet red bell peppers, vegetable oil, onions, garlic, tomatoes, cumin, cinnamon ground

Taken from recipeland.com/recipe/v/chili-base-46756 (may not work)