Chili With Hatch Chiles Recipe

There’s something magical about a big pot of chili simmering away, filling the kitchen with the smell of smoky peppers, garlic, and spices. Today, I’m sharing a recipe that has quickly become one of my all-time favorites: Chili With Hatch Chiles Recipe. These peppers bring a depth of flavor that’s hard to beat-mild in heat but bold in taste, making the dish rich, hearty, and unforgettable.

If you’ve tried bold classics like the Marlboro Chili Recipe or the zesty Cajun Ninja Chili Recipe, you’ll appreciate how this version blends comfort with complexity. Hatch chiles have a way of elevating chili into something truly special, giving it that signature New Mexico twist.

This recipe swaps pork for tender beef chuck, simmered low and slow until every bite melts in your mouth. If you’re a fan of regional takes like the Milwaukee Real Chili Recipe or want to explore peppers beyond jalapeños and try something like a Serrano Chili Recipe, this dish will definitely become a favorite in your kitchen.

What Does Chili With Hatch Chiles Taste Like?

It’s a full-bodied, smoke-flavored chili that’s not at all hot. The beef becomes incredibly tender after it’s cooked all day, taking in all the goodness of that tomato flavor, garlic, and spices. Those Hatch chiles bring something unique to the table-earthy, slightly sweet, and flavorful without being super hot.

Every bite is balanced. You have your beefiness from the beef, your heat from the chili powders, and that particular flavor of Hatch peppers all mixing together. It’s comforting, it’s filling, and it’s that kind of chili that’s making you want seconds.

The nice part is that it’s not heat for heat’s sake. Instead, it’s depth of flavor that builds over the hours, ending up with a satisfying, comforting bowl of chili that you’ll be happy to serve.

Ingredients Required for Chili With Hatch Chiles Recipe

Here’s the list of Ingredients you’ll need to make this Chili With Hatch Chiles

• 2 lbs beef chuck, cut into bite-sized cubes
• 2 tbsp olive oil
• 1 medium white onion, chopped
• 2 jalapeño peppers, chopped (adjust for spice)
• 4 cloves garlic, minced
• 1 tbsp ancho chili powder
• 1 tbsp guajillo chili powder
• 1 tbsp New Mexican hot chili powder (or chipotle powder)
• 1 tsp cumin
• 1 tsp black pepper
• 1 tbsp salt (to taste)
• 2 cans fire-roasted diced tomatoes (14 oz each)
• 1 can tomato sauce (15 oz)
• 2 cans beans (pinto and kidney, rinsed and drained)
• 2 cups roasted Hatch chiles (peeled, chopped, red or green)
• Hot sauce (optional, to taste)

Kitchen Utensil You’ll Need

1. Large heavy-bottomed pot or Dutch oven
2. Wooden spoon
3. Sharp knife and cutting board
4. Measuring cups and spoons
5. Ladle for serving

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes

How to Make Chili With Hatch Chiles

Simply follow the steps given below to make your Chili With Hatch Chiles at home

Step 1: Caramelize the beef
Heat olive oil in a large pan over medium heat. Add the cubes of beef in batches and pan-brown them for 5–6 minutes. Take them out and keep aside.

Step 2: Caramelize the vegetables
In the same pot, add onion and jalapeños. Cook until softened, about 5 minutes. Add garlic and cook another minute until fragrant.

Step 3: Add spices
Add the chili powders, cumin, salt, and black pepper. Sauté for 1 minute to bloom the flavors of the spices.

Step 4: Add tomatoes and beans
Add in the fire-roasted tomatoes, tomato sauce, and beans. Stir to combine, scraping up all the browned goodness from the bottom of the pan.

Step 5: Add Hatch chiles and beef
Add the browned beef back to the pot and fold in chopped Hatch chiles. Stir it all up.

Step 6: Simmer
Cover and simmer over lowered heat for 1–1½ hours, stirring from time to time, until the beef is tender and the flavors blended. Season to taste and add hot sauce if desired for additional heat.

Some Tasty Ways To Customize and Serve This Chili With Hatch Chiles

1. With warm cornbread – Nothing beats a bowl of chili paired with homemade cornbread. The sweetness of the bread balances the smoky Hatch flavors beautifully.

2. Over baked potatoes – We love loading up a fluffy baked potato with chili, sour cream, and cheese. It turns into the ultimate comfort meal.

3. Topped with jalapeno chili sauce – If you like extra heat like we do, drizzle some jalapeno chili sauce right on top. It wakes up every bite.

4. With rice on the side – Sometimes we scoop our chili over a bed of rice. It stretches the meal and makes it extra filling.

5. Inside a bread bowl – A crusty bread bowl filled with chili is not just delicious but also fun. Plus, you can eat the bowl afterward.

6. With tortilla chips for dipping – We often set the chili out as a dip with tortilla chips. It works great for game day or casual gatherings.

7. Next to Durango Diner green chili – We’ve tried serving this alongside Durango Diner green chili for a fun chili “duo.” The flavors play off each other in such a tasty way.

8. With La Loma green chili – Pairing this with La Loma green chili creates a real Southwestern spread. If you’re feeding a crowd, the variety keeps everyone happy.

9. As chili dogs – We love spooning it over grilled hot dogs with shredded cheese and onions. Messy? Yes. Worth it? Absolutely.

10. With a simple salad – For balance, we’ll sometimes serve chili with a crisp green salad. The freshness of the veggies complements the rich, hearty flavors.

Some Tips on This Chili With Hatch Chiles Recipe

1. Brown the beef first. This makes the meat taste deep and yummy.

2. Cut veggies small. Tiny onion and pepper pieces cook fast and mix better.

3. Use fresh garlic. It gives the chili a big flavor boost.

4. Don’t rush the simmer. Let it cook low and slow so it gets rich.

5. Taste as you go. You can add more spice or salt if you want.

6. Pick your heat. Hatch chiles are mild, but you can toss in jalapeños or serranos for extra kick.

7. Beans are your choice. Some like them, some don’t. Both ways are tasty.

8. Make it ahead. Chili tastes even better the next day after resting.

9. Try swaps. If you like, compare it with the golo chili recipe for another fun twist.

10. Serve with extras. Cheese, sour cream, or cornbread make the bowl complete.

How to Store and Reheat Chili With Hatch Chiles

Let the chili cool before storing. Keep it in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months. To reheat, warm gently on the stovetop or microwave in short bursts, adding a splash of broth if needed.

Common Queries on This Chili With Hatch Chiles Recipe

Here, we’ve got you covered with some common questions about the Chili With Hatch Chiles that people often ask.

1. What makes Hatch chiles special in chili?

From my experience, Hatch chiles add a rich, earthy flavor that you just don’t get from other peppers. They’re not overpowering but bring a depth that makes the chili taste unique. Once you try it, you’ll know why Hatch chiles are so loved.

2. Can I use beef instead of pork in this chili?

Absolutely, and I often do! Beef works beautifully in this recipe because it holds up well to the spices and Hatch chiles. It makes the chili hearty and satisfying, perfect for a cold evening.

3. Are Hatch chiles very spicy?

Not really. Most Hatch chiles are mild to medium, but they deliver loads of flavor. If you like it spicier, you can always add jalapeños, serranos, or even a pinch of ghost pepper powder.

4. What kind of beans work best in this chili?

I’ve had the best results with a mix of kidney and pinto beans. They hold their shape during the long simmer and soak up the flavor nicely. If you’re not a fan of beans, you can leave them out and the chili will still taste fantastic.

5. Can I make this recipe ahead of time?

Yes, and honestly, I think it tastes even better the next day. The flavors meld overnight, making every bite richer and more balanced.

6. How long should I simmer the chili?

At least one hour, but I prefer closer to 90 minutes. The longer you let it simmer, the more tender the beef gets and the more developed the flavors become.

7. Can I use canned Hatch chiles instead of fresh?

Yes, and I’ve done this many times when fresh Hatch chiles aren’t in season. Just drain them well and add them in. The flavor is still excellent.

8. What toppings do you recommend?

From experience, I always set out shredded cheese, sour cream, chopped onions, and jalapeño slices. A squeeze of lime over the top really brightens everything up, too.

9. How does this recipe compare to brenda gantts chili?

Great question! Brenda Gantt’s chili is more of a traditional Southern-style recipe, while this one leans into Southwestern flavors with Hatch chiles. Both are hearty, delicious, and comforting in their own ways.

10. Can I freeze leftover chili with Hatch chiles?

Yes, this chili freezes really well. I usually portion it into containers and freeze for up to 3 months. Just thaw and reheat, and it tastes as good as the day you made it.

There you have it-Chili With Hatch Chiles Recipe that’s full of bold flavor, tender beef, and that signature smoky sweetness from the Hatch chiles. From my experience, this chili is comforting, hearty, and perfect for sharing with family and friends.

Whether you’re new to cooking with Hatch chiles or a longtime fan, this recipe is simple to follow and incredibly satisfying. Don’t forget, you can always adjust the spice level to your taste, or even try different beans or peppers for your own twist.

So go ahead, fire up the stove, grab a big pot, and make a batch today. You’ll understand exactly why Hatch chiles have such a loyal following-and trust me, everyone will be asking for seconds.

Feel free to share your experience with this recipe by trying it out. Don’t forget to drop a comment and provide your feedback on the blog for us to read.