RECIPES FROM CHILIES AND PEPPERS

I had a nice response from my Alpabeha Thursday/Summer School Rainbow post for the color green so I decided I would post a few here. You asked about the hubby's green chili recipe so you will see it here. The thing about his green chili recipe is sometime he likes it filled with  chunks of tender,  tasty pork and other times he goes meatless.
So  let me share my personal favorite bell pepper recipe from my sweet mom's recipe collection.

6 green bell peppers
1 lb. lean ground beef
1/2 cup long grain rice
1 can tomato soup (15 oz.)
1 tsp. cinnamon (preferably Watkins)
Salt and pepper to taste.

Wash and seed the peppers. Place them in a large stock pot of boiling water for about 5-7 minutes. Drain well and cook the meat in large skillet. Cook your rice according to package directions. Drain the meat and mix well with rice and cinnamon and salt and pepper. Add some tomato soup to thickening the filling. Stuff each pepper and place close together in large crock pot. Pour remaining soup mix with a little water over the peppers and cook on low heat for at least 8 hours. They are delicious and you can serve them with other sides of your liking. My youngest son does not like the cinnamon and I often prepare the recipe without the cinnamon for him in a separate batch. The Watkins cinnamon is the very best I have ever had. You can pour a sprinkle in your hand and eat the cinnamon plain, it doe snot have a bitter taste like most! You can order Watkins on line or find a rep. in your area. It is more expensive but I feel it is worth the extra cost. Just makes everything taste better!

Here is our phamily green chili recipe:

We freeze our chilies each year so we use a quart size bag full of spicy chilies. He blends those in the blender with a large can of whole tomatoes (32 oz.) and two or three tomatillos. Add one tablespoon of minced garlic and one tablespoon of salt. Add tablespoon chicken bouillion (or fresh chick stock) and 1/2 to 1 cup flour mixed with a cup of water. He dumps it all into his favorite 8 qt. Princess House stockpot and stirs it constantly until it boils. He then lets it simmer for 1 hour. You may add the chunks of pork too. He often cuts up pork into bite size chunks and rolls those in some flour before adding to the pot. He likes Pueblo chilies or Dynamite chilies.. You may add a Big Jim or a few Anaheim's to give extra flavor. The Pueblo and Dynamite are hot so the Big Jim's and Anaheim's just add mellow flavors. We often double the batch so we can make a few dozen burritos for the workweek. We like chorizo sausage with potatoes cubed and cheese and chili or beef and bean or even just bean and cheese. We like to mix up the batch so we have some variety. If you want some spice but can't take much heat you can always add a can of R-o-tel spicy tomatoes. They come in a variety of mild,medium and hot flavors.
Chilies are hit and miss and you have to gauge that first batch so you will know just what temperature those chilies are. You can never get a certain medium flavor. There is an art to it and you have to play with those chilies to get the perfect taste for you.