Slow Cooker Hatch Pepper Chili
The View From the Great Island
Slow Cooked Hatch Pepper Chili ~ this lush chili is perfect for the summer months when fresh Hatch chiles from New Mexico are available!
- 1 lb stew meat
- 1 lb ground beef (15%fat)
- vegetable oil for browning
- salt and fresh cracked black pepper
- ½ large yellow onion (diced)
- ¾ lb Hatch chiles (about 6-8)
- 1 cup beer
- 8 oz tomato sauce
- 1 tbsp chili powder'
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1 tsp salt
- 1 tsp black pepper
- 1 oz 15 can of pinto beans, drained and rinsed well
- 1 tbsp cornmeal or polenta (for thickening)
- thinly sliced green onions
- fresh cilantro
- grated cheese
- 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.