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Scott's Hatch Chili

Rated as 5 out of 5 Stars

"My favorite chili recipe! Of course it's mine and that makes it better than anyone else's...well, at least in my mind :). Easy to make and fills the house with the comforting aroma of a hearty meal on a snowy day."
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3 h servings 414
Original recipe yields 8 servings


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  1. 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.
  2. 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.


  • Cook's Note:
  • Substitute 1/3 cup minced fresh cilantro for the dried if you like.

Nutrition Facts

Per Serving: 414 calories; 17.9 24.6 37.1 99 730 Full nutrition

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I live in Oregon and Hatch chilis are not readily available. I found a local who's been growing them (seeds from Hatch) and sells them roasted. My first attempt at recipe I used skinned roasted...