Hatch Chili Recipe

Ground beef: Provides a rich and hearty base for the chili.

Roasted hatch chilis: Adds a smoky and slightly spicy flavor unique to this dish.

Tomato sauce: Gives the chili a rich and tangy base.

Beef broth: Enhances the savory depth of the chili.

Cumin: Adds a warm, earthy flavor that complements the chilis.

Salt: Enhances all the flavors in the dish.

Black pepper: Adds a hint of spice and depth to the chili.

When browning the ground beef, make sure to break it up into small pieces to ensure even cooking. This will help the meat absorb the flavors from the hatch chilis and spices. Additionally, roasting the hatch chilis beforehand enhances their smoky flavor, adding depth to the dish.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• ground beef - Substitute with ground chicken: Ground chicken is another lean protein that can easily replace ground beef while maintaining the dish's integrity.

• roasted and chopped hatch chilis - Substitute with poblano peppers: Poblano peppers offer a similar mild heat and smoky flavor, making them a great alternative.

• roasted and chopped hatch chilis - Substitute with Anaheim peppers: Anaheim peppers are slightly milder but still provide a comparable taste and texture.

• tomato sauce - Substitute with crushed tomatoes: Crushed tomatoes can be used to achieve a similar consistency and flavor, though you may need to adjust seasoning.

• tomato sauce - Substitute with tomato paste and water: Mixing tomato paste with water can mimic the thickness and taste of tomato sauce.

• beef broth - Substitute with chicken broth: Chicken broth can be used as a lighter alternative while still adding depth to the dish.

• beef broth - Substitute with vegetable broth: Vegetable broth is a good option for a vegetarian version, providing a different but still rich flavor.

• cumin - Substitute with ground coriander: Ground coriander offers a different but complementary flavor profile that can work well in the dish.

• cumin - Substitute with chili powder: Chili powder often contains cumin and can add a similar earthy flavor with a bit more heat.

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with a bit of umami, enhancing the overall flavor.

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement, offering a slightly different mineral taste.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor, often described as more earthy.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds more heat and a different kind of spiciness, which can elevate the dish.

• Allow the hatch chili mixture to cool completely before storing. This helps prevent condensation, which can lead to soggy leftovers.

• Transfer the cooled hatch chili into airtight containers. Glass containers with tight-fitting lids are ideal, but BPA-free plastic containers or heavy-duty freezer bags also work well.

• Label each container with the date and contents. This ensures you can easily identify your hatch chili and keep track of how long it has been stored.

• Store the containers in the refrigerator if you plan to consume the hatch chili within 3-4 days. This keeps the flavors fresh and the texture intact.

• For longer storage, place the containers in the freezer. The hatch chili can be frozen for up to 3 months without significant loss of flavor or quality.

• When ready to enjoy, thaw the hatch chili in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.

• Reheat the hatch chili on the stovetop over medium heat, stirring occasionally. Add a splash of beef broth or water if the mixture seems too thick.

• Alternatively, you can reheat individual portions in the microwave. Use a microwave-safe dish, cover it loosely, and heat on medium power in 1-minute intervals, stirring in between, until heated through.

• If you notice any changes in color, texture, or smell, discard the hatch chili. These are signs that the dish may have spoiled.

• For added convenience, portion the hatch chili into single servings before freezing. This makes it easy to grab and reheat just the amount you need.

• Stovetop Method:

  1. Place the leftover hatch chili in a saucepan.
  2. Add a splash of beef broth or water to maintain moisture.
  3. Heat over medium-low heat, stirring occasionally, until warmed through (about 10-15 minutes).

• Microwave Method:

  1. Transfer the hatch chili to a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on high for 2-3 minutes, stirring halfway through. Continue heating in 1-minute increments until hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the hatch chili in an oven-safe dish.
  3. Cover with aluminum foil to prevent drying out.
  4. Bake for 20-25 minutes, or until heated through.

• Slow Cooker Method:

  1. Transfer the hatch chili to the slow cooker.
  2. Set the slow cooker to low heat.
  3. Heat for 1-2 hours, stirring occasionally, until thoroughly warmed.

• Sous Vide Method:

  1. Place the hatch chili in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  2. Set your sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and heat for 1 hour.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring to a simmer.
  2. Place the hatch chili in the top pot.
  3. Heat, stirring occasionally, until warmed through (about 15-20 minutes).

• Large pot: A large pot is essential for browning the ground beef and simmering the chili. It provides enough space to combine all ingredients and allows for even cooking.

• Wooden spoon: A wooden spoon is perfect for stirring the ingredients together. It’s sturdy and won’t scratch the surface of your pot.

• Chef's knife: A chef's knife is needed for chopping the roasted hatch chilis into small pieces. A sharp knife ensures clean cuts and efficient prep work.

• Cutting board: A cutting board provides a safe and stable surface for chopping the hatch chilis. It helps protect your countertops and keeps your knife from dulling.

• Measuring spoons: Measuring spoons are used to accurately measure out the cumin, salt, and black pepper. Precision in seasoning is key to achieving the right flavor balance.

• Can opener: A can opener is necessary for opening the can of tomato sauce. It ensures you can easily access the contents without any hassle.

• Measuring cup: A measuring cup is used to measure the beef broth. Accurate measurement ensures the right consistency for your chili.

• Stovetop: The stovetop is where you’ll cook the chili. It provides the heat needed to brown the beef and simmer the mixture.

• Ladle: A ladle is useful for serving the chili once it’s done. It allows you to scoop out portions easily and cleanly.

Pre-cook the ground beef: Brown the ground beef in advance and store it in the fridge. This will save you time when you start cooking.

Use pre-roasted chilis: Buy roasted hatch chilis from the store to skip the roasting step.

Measure spices ahead: Pre-measure the cumin, salt, and black pepper and store them in a small container.

One-pot cooking: Use a single large pot to minimize cleanup time.

Quick simmer: If you're in a hurry, simmer the mixture for 15 minutes instead of 30.