Hatch NM Pepper Red Chili 🌶️🔥
Cook Time: 1 hour
Prep Time: 15 minutes
Total Time: 1 hour 15 minutes
Yield: Serves 8-10
Description:
I stumbled upon this recipe when I found myself in a pinch without chili powder, but with a stash of delightful dried Hatch NM peppers. It’s become my go-to chili recipe, as it’s quick, fresh, and oh-so-easy. I’ve completely ditched store-bought chili powder ever since! This chili is perfect for busy weeknights, ready in just over an hour, and packed with flavor that’ll have your taste buds singing. Whether you’re craving a cozy bowl of chili on a chilly evening or looking to spice up your weeknight dinner routine, this recipe has got you covered. It’s versatile, too – enjoy it on its own or as a topping for chili dogs, chili pies, and more!
Ingredients:
- 10-15 dried Hatch NM peppers
- 5 cloves of garlic, minced
- 2 tablespoons sugar
- 1 can (6 ounces) tomato paste
- 1 can (14.5 ounces) chopped tomatoes
- 2 cans (10 ounces each) Rotel (diced tomatoes and green chilies)
- 1/4 cup masa harina flour
- 2 cans (15 ounces each) pinto beans, drained and rinsed
- 1 teaspoon cayenne pepper
- 2 1/2 pounds ground beef
- Salt and pepper to taste
Instructions:
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Prepare the Peppers: Start by cleaning the dried peppers. Wash them thoroughly, remove the stems and seeds, and place them in a pot of boiling water until they soften. Once softened, let them cool slightly before transferring them to a blender. Puree the peppers, adding a bit of the saved water to help with blending. Set aside.
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Brown the Beef: In a large pot or Dutch oven, brown the ground beef over medium heat until it’s fully cooked and no longer pink. Drain any excess grease.
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Combine Ingredients: To the pot with the cooked beef, add the minced garlic, sugar, tomato paste, chopped tomatoes, Rotel, masa harina flour, drained pinto beans, and cayenne pepper. Stir well to combine.
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Simmer: Bring the chili to a simmer over medium-low heat. Let it simmer for about an hour, stirring occasionally. This allows the flavors to meld together and the chili to thicken to perfection. If you’re using beans, reduce the amount of ground beef to 2 1/2 pounds.
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Serve and Enjoy: Once the chili is done simmering, give it a taste and adjust the seasoning with salt and pepper if needed. Ladle the chili into bowls and serve hot.
Serving Suggestions:
- Mexican Cornbread: Pair this flavorful chili with a slice of homemade Mexican cornbread for a complete and satisfying meal.
- Toppings: Set up a toppings bar with shredded cheese, diced onions, sour cream, avocado slices, and chopped cilantro for everyone to customize their bowls.
- Leftovers: This chili tastes even better the next day, so don’t hesitate to make a big batch and enjoy leftovers throughout the week.
Tips:
- Reconstitute with Sugar: The addition of sugar helps reconstitute the freshness of the dried peppers and enhances the overall flavor of the chili.
- Adjust the Heat: If you prefer a milder chili, you can reduce the amount of cayenne pepper or omit it altogether. Conversely, if you like it extra spicy, feel free to add more!
Nutritional Information (per serving):
- Calories: 607.3
- Fat: 34.7g
- Saturated Fat: 13.4g
- Cholesterol: 154.2mg
- Sodium: 423.3mg
- Carbohydrates: 24.3g
- Fiber: 6.9g
- Sugar: 7.9g
- Protein: 48.6g
Whether you’re cooking up a cozy dinner for the family or hosting a casual gathering with friends, this Hatch NM Pepper Red Chili is sure to be a hit. It’s fast, fresh, and packed with flavor – a true crowd-pleaser that’ll have everyone coming back for seconds! Enjoy the unbeatable taste of homemade chili without the hassle of store-bought chili powder.
