I love chili. I love chiles. This is my take at combining a traditional Texas (where I live, and famous for, well, beef) style chili with a bit of Colorado (where I'm from, and famous for green chili) influence. It uses beef and a ton of delicious Hatch Valley chiles. As with anything chili, it can be remixed to your own particular tastes, it's much more an art than it is a science.
- 2 lbs ground beef
- 1/4 cup garlic (6 large garlic cloves)
- 2 1/4 cups roasted Hatch green chiles (8 large chiles)
- 4 cups roasted tomatoes (10 medium tomoatoes)
- 2 medium onions
- Chili spices (see below)
- 1-2 can kidney, pinto or a mix of chili beans (optional)
- Olive oil
- Masa Flour
- 1/3 cup chili powder
- 1 tbsp paprika
- 1 tbsp cumin
- 1/2 tbsp onion powder (or dried onion)
- 1/2 tbsp garlic powder (or dried garlic)
- 1/2 tbsp oregano
- Salt to taste
- Cayenne pepper to taste
- Set your oven to broil.
- Peel and finely chop garlic. Dice the onions. Set aside.
- Cut the tomatoes in half.
- Put the tomatoes and whole chiles on a baking sheet, coat them with olive oil. Cover the tomatoes in 1/2 of the chopped garlic and then broil for until nicely roasted. You'll likely want to pull the garlic and tomatoes a bit before the chiles so they don't burn. The chiles should be pretty crispy so you can pull the skin off easily.
- While the chiles and and tomatoes are roasting, brown the beef with one of the onions and drain any excess fat. Use a large pot, we're making a lot of delicious chili here!
- Add the spice mix and 2 cups of water to the beef and mix well.
- Peel and slice chiles lengthwise and discard seeds (or most of them anyway.) If you need to, throw them in the freezer for a little bit to make the easier to peel. Once this is done, dice them and add them to the beef.
- Put the tomatoes in a blender for a bit, you don't want to liquify them, but get them nice and chopped up. Add them to the beef.
- Cover and simmer, stirring occasionally, for at least 30 minutes. The longer the chili simmers, the better it'll taste.
- About 10 minutes before you're ready to serve, add the beans.
- If you want a thinner chili, add the dark beer. If not, drink it.
- If you want a thicker chili, mix 2 tablespoons of Masa Flour with 1/4 cup of warm water and then stir it into the chili. Repeat if needed.
- Add salt and cayenne to taste. This is the fun part.
- Serve with any of the following: grated cheese, the rest of the diced onion, some fresh tomato, corn chips and sour cream.
Notes & Tips
- You can use canned chiles if that's easier. The flavor is a bit different, but still good. You'll want 5 of those 4oz cans.
- I find chili a bit hard to taste when it's hot, so I'll often mix it up really good, then take a spoonful and let it cool before I taste it.