Scott's Hatch Chili recipe
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Ingredients
- 2 pounds ground sirloin ½ cup water 1 large white onion, diced salt and ground black pepper to taste 1 pound round steak, diced small 3 tablespoons minced fresh garlic 4 (14 ounce) cans petite diced tomatoes 1 (15 ounce) can kidney beans, drained and rinsed 1 (6 ounce) can tomato paste ½ cup diced Hatch green chiles, or more to taste 3 ½ tablespoons chili powder 2 tablespoons dried cilantro 1 tablespoon ground cumin 1 teaspoon ground ginger 1 teaspoon curry powder 1 teaspoon cayenne pepper
Nutrition Info
- 413.9 caloriescarbohydrate: 24.6 gcholesterol: 99 mgfat: 17.9 gfiber: 7.8 gprotein: 37.1 gsaturatedFat: 6.6 gservingSize: -sodium: 730.1 mgsugar: 9.1 gtransFat: : -unsaturatedFat: : -
Directions Scott's Hatch Chili
Directions
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Heat a large saucepan or stockpot over medium heat. Add ground sirloin, water, and onion, cook and stir until onion softens, about 3 minutes. Season with salt and pepper. Continue cooking until beef is halfway browned, 2 to 3 minutes. Add cubed sirloin and garlic. Cook, stirring often, until onions are translucent but not browned, 3 to 5 minutes more.
Add diced tomatoes, kidney beans, tomato paste, green chiles, chili powder, cilantro, cumin, ginger, curry powder, and cayenne pepper to the pan. Bring to a boil, cover, and reduce heat to low. Simmer, stirring occasionally, about 30 minutes. Season with salt and pepper and simmer until flavors blend, at least 2 hours.