Authorize.Net Verified Merchant Seal

Amazon Seal

Scientific Certification Systems

James Beard Foundation Seal

Goog Life Food Seal

OU Kosher Certified Seal

More Matters Seal

More Matters Seal
Party Chili with New Mexico Hatch Chiles
By Chef Tom Fraker

Party Chili with New Mexico Hatch Chiles

2 Tablespoons Extra Virgin Olive Oil
2 medium Melissa’s Maui Onions or available Sweet Onion -- chopped
1 each Melissa's Organic 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)

2 (14.5 oz.) cans Whole Tomatoes
3 packages (27 oz. total) of Melissa's Steamed Kidney Beans
1 (8 oz.) can Tomato Sauce
2 Tablespoons Chili Pepper Powder
1 1/2 teaspoons Ground Cumin
1 teaspoon Kosher Salt
1/4 teaspoon Ground Black Pepper
to taste Ground Cayenne Pepper


Heat the olive oil in a large saucepan. Add the onions, bell peppers, celery and garlic. Cook until heated through and onions are translucent. Stir in remaining ingredients and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, for 30 minutes to allow the flavors to blend. Serve hot.

Makes about 6 to 8 servings.

Top your chili with your favorite shredded cheese.