Party Chili With New Mexico Hatch Chiles Recipe

Olive oil: Used for sautéing the onions and garlic, adding a rich flavor base to the chili.

Onion: Provides a sweet and savory depth to the dish when cooked until translucent.

Garlic: Adds a pungent and aromatic element, enhancing the overall flavor.

Ground beef: The main protein in the chili, offering a hearty and meaty texture.

New Mexico hatch chiles: Roasted and chopped, these chiles bring a unique and spicy kick to the chili.

Diced tomatoes: Adds acidity and a slight sweetness, balancing the flavors in the chili.

Kidney beans: Provides a creamy texture and absorbs the flavors of the chili.

Black beans: Adds a different texture and color, complementing the kidney beans.

Chili powder: A blend of spices that gives the chili its signature heat and depth of flavor.

Cumin: Adds a warm, earthy flavor that enhances the overall taste of the chili.

Oregano: Brings a hint of herbal freshness to the dish.

Salt: Enhances all the flavors in the chili.

Black pepper: Adds a mild heat and depth to the seasoning.

Beef broth: Provides a rich and savory liquid base for the chili, helping to meld all the flavors together.

When roasting hatch chiles, ensure you char the skins evenly by turning them frequently over an open flame or under a broiler. Once the skins are blackened, place the chiles in a covered bowl or a sealed plastic bag for about 10 minutes. This steaming process makes it easier to peel off the skins, resulting in perfectly roasted chiles that add a smoky depth to your party chili.

• Olive oil - Substitute with canola oil: Canola oil has a similar smoke point and neutral flavor, making it a good alternative for sautéing.

• Onion - Substitute with shallots: Shallots provide a slightly sweeter and more delicate flavor, which can complement the chili well.

• Garlic - Substitute with garlic powder: If fresh garlic is unavailable, garlic powder can provide a similar flavor profile, though it is less pungent.

• Ground beef - Substitute with ground turkey: Ground turkey is a leaner option and can absorb the flavors of the chili spices effectively.

• New Mexico Hatch chiles - Substitute with poblano peppers: Poblano peppers have a similar heat level and earthy flavor, making them a good alternative.

• Diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes can provide a similar texture and flavor, though they may make the chili slightly thicker.

• Kidney beans - Substitute with pinto beans: Pinto beans have a similar texture and flavor, making them a suitable replacement in chili recipes.

• Black beans - Substitute with cannellini beans: Cannellini beans have a creamy texture and mild flavor, which can work well in chili.

• Chili powder - Substitute with cayenne pepper and paprika: A mix of cayenne pepper and paprika can mimic the heat and smokiness of chili powder.

• Cumin - Substitute with ground coriander: Ground coriander has a slightly citrusy flavor that can complement the other spices in the chili.

• Oregano - Substitute with thyme: Thyme has a similar earthy flavor and can be used in the same quantity as oregano.

• Salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a bit of umami flavor.

• Black pepper - Substitute with white pepper: White pepper has a similar heat level but a slightly different flavor profile, which can still work well in chili.

• Beef broth - Substitute with chicken broth: Chicken broth can provide a similar savory base, though it may be slightly lighter in flavor.

• Allow the chili to cool to room temperature before storing. This helps prevent condensation, which can lead to a watery texture and spoilage.

• Transfer the cooled chili into airtight containers. Glass containers with tight-fitting lids or high-quality plastic containers work best to maintain freshness.

• For short-term storage, place the containers in the refrigerator. The chili will stay fresh for up to 4 days.

• For long-term storage, consider freezing the chili. Use freezer-safe containers or heavy-duty freezer bags. If using bags, lay them flat to save space and ensure even freezing.

• Label each container or bag with the date and contents. This helps you keep track of how long the chili has been stored and ensures you use the oldest batches first.

• When ready to enjoy your frozen chili, thaw it in the refrigerator overnight. This gradual thawing process helps maintain the texture and flavor.

• Reheat the chili on the stovetop over medium heat, stirring occasionally. If the chili appears too thick, add a splash of beef broth or water to reach your desired consistency.

• For a quick reheat, you can use the microwave. Place the chili in a microwave-safe dish, cover it loosely, and heat in 1-minute intervals, stirring in between, until hot.

• Always taste and adjust the seasoning after reheating. Sometimes, flavors can mellow during storage, so a pinch of salt or a dash of chili powder might be needed to bring back the original zest.

• Stovetop Method:

  1. Place the leftover chili in a saucepan or pot.
  2. Add a splash of beef broth or water to maintain moisture.
  3. Heat over medium-low heat, stirring occasionally to prevent sticking.
  4. Once the chili is heated through and steaming, it's ready to serve.

• Microwave Method:

  1. Transfer the chili to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat in additional 30-second increments if necessary.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the chili in an oven-safe dish and cover with aluminum foil.
  3. Bake for about 20-25 minutes, or until the chili is heated through.
  4. Stir halfway through the heating process to ensure even warming.

• Slow Cooker Method:

  1. Transfer the chili to a slow cooker.
  2. Set the slow cooker to low heat.
  3. Cover and heat for 1-2 hours, stirring occasionally.
  4. Once the chili is hot and ready, switch the slow cooker to the warm setting until serving.

• Instant Pot Method:

  1. Place the chili in the Instant Pot.
  2. Use the sauté function to heat the chili, stirring frequently.
  3. Once the chili is hot, switch to the keep warm setting until ready to serve.

• Large pot: Used for cooking the chili and allowing it to simmer.

• Wooden spoon: Ideal for breaking up the ground beef and stirring the chili.

• Knife: Essential for dicing the onion and mincing the garlic.

• Cutting board: Provides a surface for chopping the vegetables and garlic.

• Measuring spoons: Used to measure out the olive oil, chili powder, cumin, oregano, salt, and black pepper.

• Measuring cups: Necessary for measuring the beef broth and hatch chiles.

• Can opener: Required for opening the cans of diced tomatoes, kidney beans, and black beans.

• Colander: Useful for draining and rinsing the beans.

• Stirring spoon: Handy for mixing all the ingredients together in the pot.

• Ladle: Perfect for serving the chili once it's ready.

Prep ingredients ahead: Dice the onion and mince the garlic the night before to save time.

Use pre-cooked beans: Opt for canned kidney beans and black beans to skip soaking and cooking.

Roast chiles in bulk: Roast and chop hatch chiles in advance and freeze portions for future use.

One-pot cooking: Use a large pot to cook everything together, reducing cleanup time.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Pre-measure spices: Measure out chili powder, cumin, and oregano before starting to streamline the process.