Wednesday, November 2, 2011

Chili Diablo with Avocado Cream

Since we just finish celebrating Halloween, I was still feeling a little "devilish".   So I made this spicy Diablo (Devil's) Chili.  I call this chili Diablo or devilish because I used two types of dried chilies in it.  I used a dried chili called Ancho Chilies (from dried poblanos peppers).  The best way to describe the flavor of an Ancho Chili is as a spicy raisin flavor.  It's spicy, yet sweet so it goes well with chili.   The spice level can be tailored to your taste, but I decided to go for it and boy did it knock my socks off.  I made a light and mild avocado cream to help cool the chili down and give everything a good balance of spice.  The combination of flavors was fantastic and I had to dive in before I even could write this post.  So if you're in the mood to be a little devilish and you want something hot and spicy to warm things up... try this chili.
1lb of lean ground meat ( I used chicken)
3-4 dried Ancho chili Pods (see note)
2-3 dried red chili pods ( I used 10...I like it hot)
1 medium onion chopped
1 (8oz) can of tomato sauce
1 (28oz) can of Bush's Vegetarian Baked Beans in brown sugar
2 (15oz) cans of Kidney Beans (I used light colored beans)
3-4 cloves of garlic grated
1 and 1/2 cups of chicken broth or water/chicken bullion equivalent
seasoning salt to taste
2 tsp of brown sugar
2Tbs of Chili con carne powder
1 tsp of coriander powder
1 tsp of cumin powder
1 cinnamon stick (or small pinch of cinnamon powder)
lime juice to taste

Note: The dried chilies are available in the Mexican food aisle at most grocery stores.

Take the stems off of your dried ancho and red chilies.  Then in a small pan heat your chicken broth and add your your dried chilies. Allow to cook for a few minutes until they start to soften.  Then turn off the stove and allow to cool down. Once the chilies and liquid have cooled down add all the chilies and some of the liquid into a food processor and puree. Reserve the pureed chilies and the broth from boiling the chilies until later.
In a large pan heat 2 Tbs of canola oil.  Start to brown your ground meat and then add your chopped onions and grated garlic to saute. 

Then add your spices:  seasoning salt, chili con carne powder, cumin, coriander, brown sugar and cinnamon stick.  Saute spices for a minute.

Add your tomato sauce, your pureed chilies and the chili infused chicken broth.  You can also add about 1/2  to 1 full cup of water (depending on how thick you want your chili).  I also used the water to rinse out the leftover puree from the food process because I wanted every drop of that flavor. 

Then add the entire can of Bush's baked beans with brown sugar.  I just love the flavor it gives to chili.  Also add two cans of rinse kidney beans.   Stir well and allow to simmer on medium-low for 15-20 minutes.  Stir occasionally.

**in the meantime make your avocado cream.

Avocado Cream Recipe
2 medium avocados
juice from half a lime
1/2 a small onion
1/2 cup of sour cream
salt to taste

Place all the ingredients in a food processor and blend until smooth.  Serve chilled.

Serves 6.  Enjoy with tortilla chips.

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  1. Ancho chiles and "diablo" in the name? I am utterly tempted! I especially like the combination with cooling avocado cream, looks like a home run recipe. :)

  2. Ok wow, this looks really nice. I love chili and the idea of having this avocado cream looks great. Thanks for the post!

  3. Luks invitingly impressive.Luv the Combo..Yumm Chilli Diablo Dear.Luv it.

  4. Sounds incredible! And the avocado cream is such a great addition. Thanks!

  5. Chili diablo sound really spicy tasty and avocado cream adding great taste to it!!

  6. You had me at avocado cream. What a great compliment to a really spicy chili. Buzzed this one!

  7. Avocado cream?!!? That sounds like it might be my favorite food accoutrement in the world! I've gotta try this. Thank you for a great recipe!

  8. I wouldn't have thought of adding baked beans (which I LOVE!) to chili, but now that you've done it here, I can see how it would work. The sweetness would be a nice balance to the heat of the chiles.
    I'll have to give it a try!

  9. Your chili looks excellent, Ramona! I made chili tonight but forgot the beer I was going to add...and I should have put in some ancho chile powder, too. I'll have to tweak our leftovers. And the avocado cream sounds fabulous, too~

  10. Looking good! Sounds nice and spicy -- how I like it. I'm eager to try out that Avacado cream recipe.

  11. The chili and avocado combination sounds awesome!

  12. YUM! Your chili looks incredible! But, I think my favorite part is the avocado cream you put on top!

  13. I'm loving the sound of this chili! My mom actually made some yesterday and it was so delicious, so I'm definitely craving some right now! And that avocado cream looks delicious also!

  14. Hi,

    Do you know blogger-index is scrapping your entire post along with pictures. There is no control or way to stop them. Please take a look.


  15. That looks delicious! You certainly DO like it hot! I suspect I'd use one half of ONE chili in mine...but it sure does sound delicious!

  16. I love spicy and hot so this is for me. Such a wonderful chili recipe. Looks so inviting. Like it's just calling my name.

  17. I am trying to incorporate different chilies and peppers into more of our cooking. We love spicy foods.

  18. Oh I love that add of avocado cream to the super spicy chili. This is fabulous!!

  19. The combination of the spicy chili with the creamy avocado is spectacular!

  20. Beautiful way to enjoy delicious avocados on a chilly (or chili?)day! We are a family farm that raises avocados, hand selects and hand packs to ship direct to avocado lovers. Today we'll feature your post on our Facebook page. Thank you!


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