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.