New Mexico Hatch Pepper Chili
Category
Entree
Servings
6 - 8 servings
Prep Time
5 minutes
Cook Time
50 minutes
Author:
Chef Tom Fraker

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