Hatch Chile Beef Chili in Dutch Oven

Original recipe inspiration from Bon Appetit.

Ingredients

2 Tbsp avocado oil

1 large onion, chopped

8 large garlic cloves, chopped

1 lb organic ground beef

Few roasted hatch chile peppers, diced (if you don’t have you can omit or put in some canned green chiles)

1 Tbsp ancho chile powder (or more depending how spicy it is)

1 Tbsp ground cumin

1 Tbsp smoked paprika

1/2 tsp dried thyme

1/2 tsp dried oregano

1 28 oz can diced or crushed tomatoes with added puree

12 oz chicken broth

1 bottle dark beer

6 oz can tomato paste

2 cans of beans - I used black beans and pinto because it’s what I had

2 Tbsp salt

Garnish - cheddar cheese and cilantro

What To Do

Heat oil in heavy large Dutch oven over medium-high heat. Add onions and garlic. Sauté until onions are translucent, about 8 minutes. Add ground beef and sauté until brown, breaking up meat with back of spoon, about 5 minutes. Add chili powder, cumin, smoked paprika, oregano and thyme. Stir 2 minutes. Mix in crushed tomatoes, chicken broth, beer and tomato paste. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 hour 15 minutes. Mix in beans. Simmer 5 minutes. Season to taste with 2 Tbsp salt and few grinds pepper.