Organic Aji Amarillo Chili With Fire Roasted Peppers In Creamy Polenta Recipe

Start by preheating oven to 375 degrees F.

Rub peppers with olive oil and add to ovenproof baking dish.

Sprinkle with Celtic sea salt and bake for 30 minutes until skin starts to blister.

Remove dish from oven and set aside.

CAREMLIZED ONIONS:

In a pot add some olive oil to lightly coat bottom of pan add onions and cook until translucent.

Add tamari soy sauce and Worcestershire sauce and a dash of Celtic sea salt.

Continue cooking until onions turn a rich golden brown.

GRILLING MEAT:

First rub the meat with organic chili powder and Celtic sea salt set aside for 20 minutes.

With grill on high, grill meat until browned and still pink and remove to rest for 10 minutes before slicing.

Assembly:

Remove the seeds from the Amarillo and add to pot with the onions.

Remove skins and seed the assorted peppers and add them to the pot.

Add the 16 ounces of organic tomato prêe add to pot and simmer for ten minutes.

Process half the chili mixture and return to pot.

In each bowl, add enough creamy polenta and spread around to cover parameter of bowl.

Next, add a ladle of chili to the center.

Add a ring of assorted tomatoes.

Top chili with grilled shoulder meat and garnish with a nice red fire roasted pepper and cilantro.