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New Mexico Hatch Pepper Chili
Recipe by Chef Tom Fraker

2 Tablespoons Extra Virgin Olive Oil
2 Melissa’s Perfect Sweet Onion, chopped
1 Green Bell Pepper, chopped
1 rib Celery, chopped
1 clove Melissa's Peeled Garlic, minced
1 bottle Porter Beer
2 New Mexico Hatch Peppers, roasted; peeled and seeded; diced
¾-pound Ground Beef
¾-pound Beer Brats, casing removed
2 (14.5 oz.) cans Whole Tomatoes
3 packages Melissa's Steamed Kidney Beans
1 (8 oz.) can Tomato Sauce
2 Tablespoons Chipotle Chili Pepper Powder
1 1/2 teaspoons Ground Cumin
1 teaspoon Kosher Salt
1/4 teaspoon Ground Black Pepper
1/8 teaspoon 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.