3.7 from 139 votes
Slow Cooker Hatch Pepper Chili
Slow Cooker Hatch Pepper Chili is a hearty stew featuring a combination of browned beef stew meat and ground beef simmered with Hatch chiles, beer, tomato sauce, and spices. Pinto beans add heartiness while the slow cooking melds flavors for a rich and mildly spicy chili with smoky pepper notes. It's a comforting dish for casual meals.
Prep Time
25 mins
Cook Time
6 hrs
Total Time
6 hrs 25 mins
Servings:
6
Calories:
328 kcal
Course:
Main Course
Cuisine:
Mexican-American Fusion
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 328
% 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.