Mountain Express Chilli

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Servings: 6 servings Difficulty: Intermediate
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A rich, aromatic blend of five distinct chile powders creates a deep, complex flavor profile perfect for cold evenings.
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This Mountain Express Chilli is a testament to the power of quality spices. By combining Gebhardt chili powder with California, Mild New Mexico, Hot New Mexico, and Pasilla chile powders, you create a layered, smoky, and deeply savory sauce that goes far beyond standard chili recipes. The base is built with finely chopped onions, fresh garlic, and earthy cumin, simmered with Hunt’s whole tomatoes for a robust texture. This dish is hearty, comforting, and packed with protein, making it an ideal choice for family dinners or meal prep.

Mountain Express Chilli" recipe image
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Mountain Express Chilli

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 servings Calories: 590.3

Description

This Mountain Express Chilli is a testament to the power of quality spices. By combining Gebhardt chili powder with California, Mild New Mexico, Hot New Mexico, and Pasilla chile powders, you create a layered, smoky, and deeply savory sauce that goes far beyond standard chili recipes. The base is built with finely chopped onions, fresh garlic, and earthy cumin, simmered with Hunt's whole tomatoes for a robust texture. This dish is hearty, comforting, and packed with protein, making it an ideal choice for family dinners or meal prep.

Ingredients

Directions

  1. Heat olive oil or butter in a large Dutch oven or heavy skillet over medium-high heat.
  2. Add the finely chopped onions and sauté until softened and translucent, about 5 minutes.
  3. Stir in the pressed garlic pod, garlic powder, ground cumin, and ground Mexican oregano; cook for 1 minute until fragrant.
  4. Add the flour to the skillet and stir constantly for 1-2 minutes to cook out the raw flour taste, creating a light roux.
  5. Whisk in the Gebhardt chili powder, California chile powder, Mild New Mexico chile powder, Hot New Mexico chile powder, and Pasilla chile powder, stirring to coat the roux.
  6. Gradually pour in the chicken broth and water while whisking continuously to prevent lumps.
  7. Add the canned whole tomatoes, breaking them up with a spoon, and bring the mixture to a boil.
  8. Reduce heat to low, cover, and simmer for 30-45 minutes, stirring occasionally, until the chili has thickened to your desired consistency.
  9. Season with salt and Tabasco sauce to taste.
  10. Serve hot immediately.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 590.3kcal
% Daily Value *
Total Fat 17.0g27%
Saturated Fat 4.0g20%
Cholesterol 89.0mg30%
Sodium 447.6mg19%
Total Carbohydrate 76.5g26%
Dietary Fiber 11.2g45%
Sugars 44.7g
Protein 35.6g72%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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