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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A nice warm bowl of chili, with just enough heat to warm you up, without setting your mouth on fire, including a little of those famous Hatch chilies. Ingredients:
1 lb lean ground beef |
2 (10 ounce) cans diced tomatoes with green chilies (rotel type) |
2 (8 ounce) cans tomato sauce |
1 (15 ounce) can pinto beans, drained and rinsed |
3/4 cup diced onion |
1/4 cup diced celery |
1/4 cup red bell pepper |
2 garlic cloves (pressed) |
1 1/2 teaspoons sea salt |
1 1/2 teaspoons chili powder |
1 teaspoon cumin |
1 teaspoon chopped roasted and seeded hot hatch green chili |
if using mild hatch chile, increase amount to taste |
you can use any canned green chili, hatch chilies just have a really well balanced flavor |
Directions:
1. Brown the ground beef with about half the onion and all the garlic until thoroughly cooked, drain off any fat. Next place all the ingredients in a crock pot. Use the high setting to have it ready in 1 1/2 hours, or medium setting for 3 to 3 1/2 hours.
2. Top with grated cheese and a dollop of sour cream
3. * Easy Indoor way to roast chilies:.
4. Heat oven to broil. Place cleaned and washed fresh pepper(s) on a broiler pan, place under broiler for approximately 5 minutes, turn and rotate approximately another 5 minutes, continue to rotate all the way around, until their skin is thoroughly charred. Remove from oven and place immediately in a Ziploc bag. close tightly. Wait about 15 minutes, and then the skin will easily peel, easy being a relative term - .
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