Fleur de Lis

Fleur de Lis

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Monday, September 25, 2017

Slow Cooker Hatch Pepper Chili

My boss had some Hatch Pepper seeds this year which he planted and he had a bountiful harvest. He graciously shared with others and I knew I wanted to make Hatch Pepper chili with my batch.

Here's my recipe:

1 1/2 lb. stew meat, cut into bite-sized pieces
1 lb. ground chuck (80/20)
1 - 2 T. vegetable oil
1 large yellow onion, chopped
1 cup beef stock
8 oz. tomato sauce
2 T. chili powder
1 T. ground cumin
1 t. ground coriander
1 T. chopped garlic
1 t. salt
1 t. freshly ground black pepper
1 can of drained and rinsed, pinto beans
10 - 12 medium Hatch chiles, prepared as noted below**

**The easiest way to char the skins off the peppers is to place them on a blazing hot grill and char the peppers until the skins darken and blister up. Remove them from the heat and place them in a sealed plastic bag until they cool. Then you can gently remove the outer layer and remove the seeds. Then, chop!

Heat 1 T. vegetable oil in a large cast iron skillet over high heat. Add about half the stew meat and let the sear until well browned. Place into the slow cooker and repeat with remaining vegetable oil and stew meat.

Reduce heat to medium-high and add ground beef to skillet, breaking it up well with a wooden spoon and brown well. Add to slow cooker.

Reduce heat to medium and add onions to the skillet and lightly salt. Cook, stirring frequently until onions become golden brown. Remove from heat and add to the slow cooker.

Add beef stock, tomatoes, seasonings, and beans to the meat mixture in the slow cooker and stir to combine.

By this time, the peppers should be cool enough to easily handle. Remove the skin and seeds and discard. Finely chop peppers and add to the chili.

Add the peppers to the chili mixture and stir to combine.

Cook the chili on low for 5 - 6 hours or on high for 3 - 4 hours.

Taste and adjust seasonings if necessary.

Serve and top with shredded cheese, sour cream, chopped onions, etc.

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