Slow Cooker Hatch Pepper Chili
User Reviews
3.7
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Prep Time
25 mins
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Cook Time
6 hrs
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Total Time
6 hrs 25 mins
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Servings
6
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Calories
328 kcal
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Course
Main Course
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Cuisine
Mexican-American Fusion
Slow Cooker Hatch Pepper Chili
Description
This chili starts with browning the beef stew meat and ground beef separately to develop flavor before transferring them to a slow cooker. Beer and tomato sauce form the base liquids, while diced yellow onion and a blend of chili powder, cumin, paprika, salt, and pepper provide seasoning.
Hatch peppers are charred under a broiler to develop smoky charred skin, then steamed to loosen their skins for easy peeling. The peppers are deseeded and chopped, then added to the chili along with pinto beans and cornmeal to thicken the stew. Cooking on low heat allows the flavors to deepen over time.
The finished chili offers a tender meat texture, smoky heat from the Hatch chiles, and a substantial body from beans and beef. Garnishing with green onion, cilantro, and grated cheese adds freshness and richness. This chili works well as a filling main course paired with bread or rice.
Ingredients
- 1 lb beef stew meat
- 1 lb ground beef 15%fat, lean
- vegetable oil for browning
- salt to taste, fresh cracked
- black pepper to taste, fresh cracked
- 1/2 yellow onion diced, large
- 3/4 lb hatch chiles about 6-8
- 8 oz beer
- 8 oz tomato sauce
- 1 Tbsp chili powder
- 1 tsp cumin ground
- 1 tsp paprika sweet
- 1 tsp salt
- 1 tsp black pepper
- 15 oz pinto beans drained and rinsed well, canned
- 1 Tbsp cornmeal for thickening
garnish
- green onion thinly sliced
- cilantro fresh
- cheese grated
Instructions
- Coat the bottom of a large heavy skillet or pot with oil and heat until hot. Brown the stew beef on all sides. Do this in two batches. Put the browned beef in the crock pot.
- Add another bit of oil to the pan and brown the ground beef. Add it to the crock pot.
- Add the beer and the tomato sauce, along with the onions. Stir in the spices, salt and pepper.
- Put the lid on a turn to low.
- In the meantime, set your broiler on high and put the rack in the highest position. Arrange the chiles on a lined baking pan. Broil until the chilies are blackened, then flip them and char the other side.
- Remove from the oven and immediately put them on a platter or plate and cover tightly with plastic wrap. You can also put them in a zip lock baggie. Leave them to steam for 15 minutes, then remove them. Slice off the stem ends, and slip off the outer skins, which will come off easily. Slice the peppers open lengthwise and scrape our the seeds. Chop the flesh.
- Add the peppers and the pinto beans to the crock pot and let the chili cook for 6 hours on low.
- If you like your chili thicker, stir in the cornmeal towards the end of the cooking time.
- Taste the chili to adjust any of the spices, and then serve topped with cheese, green onions, and cilantro.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Serving | 1 cup | |
| Calories | 328kcal | 16% |
| Carbohydrates | 21g | 7% |
| Protein | 38g | 76% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 94mg | 31% |
| Sodium | 1267mg | 53% |
| Potassium | 1073mg | 23% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 1261IU | 25% |
| Vitamin C | 29mg | 32% |
| Calcium | 80mg | 8% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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