Rated 5.0 stars by 2 users
Soup & Stew
6 - 8 servings
15 minutes
1 hour
Chef Tom Fraker
Who doesn't love the smokiness of roasted Hatch Peppers in chili? Now THIS is Tex Mex!
2 tablespoons extra virgin olive oil
2 medium Melissa’s Maui Onions or available sweet onion, chopped
1 each Green Bell Pepper – chopped
1 rib Melissa's organic celery – chopped
1 clove Melissa's peeled garlic – minced
2 New Mexico Hatch Peppers – roasted, peeled and seeded; diced (or for a milder chili, substitute Anaheim Peppers) (see notes below)
1 1/2 pounds beef chuck or stew meat, cubed
2 (14.5 oz.) cans whole tomatoes
27 oz. steamed kidney beans
1 (8 oz.) can tomato sauce
2 tablespoons Green Hatch Chile Powder Shaker
1 1/2 teaspoons ground cumin
1 teaspoon kosher salt
1/4 teaspoon Spice Grinders, Rainbow Peppercorn
To taste ground cayenne pepper
Heat the olive oil in a stock pot.
Add the onion and the next 6 ingredients and sauté until the meat is browned.
Add the whole peeled tomatoes, crushing them with your hands, the juice from the can and the next 7 Ingredients.
Bring to a boil and then reduce to a simmer.
Gently simmer for 45 minutes or until the meat is tender, stirring often.
Serve with sour cream and shredded cheddar-jack cheese to quell the spicy heat.
