Homemade Hatch Chili Recipe

Posted on September 20, 2025

Warm, slightly smoky, and perfect for late-summer dinners — this Hatch chili celebrates roasted Hatch chiles and simple pantry ingredients. Serves 4–6.

Why Hatch Chiles?

Hatch chiles (from the Hatch Valley in New Mexico) bring a unique balance of fruity heat and smoky sweetness when roasted. They add a bright, slightly smoky backbone to a classic chili without overpowering the beef, beans, or aromatics.

Ingredients

2 tablespoons vegetable oil (or neutral oil)
1 lb (450 g) ground beef, ground turkey, or a 50/50 mix
1 large onion, finely chopped
4 garlic cloves, minced
6–8 roasted Hatch chiles, peeled, seeded, and chopped (about 2 cups)
1 (14 oz) can diced tomatoes
1 (6 oz) can tomato paste
1 cup beef or chicken stock (more as needed)
1–2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika (optional for extra smokiness)
1 teaspoon kosher salt (adjust to taste)
½ teaspoon black pepper
1 (15 oz) can red kidney beans or pinto beans, drained and rinsed (optional)
2 teaspoons brown sugar or maple syrup (balances acidity)

Equipment

Large heavy-bottom pot or Dutch oven
Blender or immersion blender (optional — for a smoother chile base)
Rimmed baking sheet or broiler (if you roast chiles yourself)

Step-by-step Instructions

1. Roast the Hatch chiles

Char chiles directly over a gas burner, under a broiler, or on a hot skillet until skins blister. Place them in a bowl and cover (or in a sealed paper bag) for 10–15 minutes. Peel, remove stems and seeds, then chop. For a silky texture, pulse half the chiles in a blender with a splash of stock.

2. Brown the meat & aromatics

Heat oil in a Dutch oven over medium-high heat. Add ground meat and brown, breaking it up with a spoon. Drain excess fat if desired.
Add onion and cook until translucent, 5–7 minutes. Stir in garlic and cook 30 seconds more.

3. Build the chili

Stir in chopped (and blended, if using) Hatch chiles, tomato paste, diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper.
Add stock to reach your preferred consistency. Bring to a simmer, reduce heat to low, and let cook uncovered 25–40 minutes to meld flavors. Stir occasionally; add stock if it becomes too thick.
If using beans, add them in the last 10 minutes. Taste and adjust seasoning — a pinch of brown sugar can round out acidity.

Troubleshooting & Tips

Too hot? Remove seeds and membranes from Hatch chiles before chopping.
Not smoky enough? Add smoked paprika or finish with a splash of chipotle in adobo.
Make-ahead: Chili often tastes better the next day; refrigerate up to 4 days or freeze for 2–3 months.
Vegetarian option: Use diced portobello + lentils or crumbled tempeh instead of meat.

Serving Suggestions

Serve over rice, with warm corn tortillas, or topped with shredded cheese, diced onions, cilantro, and a dollop of sour cream or plain yogurt. Try with cornbread on the side for a classic pairing.

Variations

Hatch Green Chili Stew

Swap beef for pork shoulder, slow-cook until fall-apart tender, and thin slightly for a stew-like finish.

Spicy Three-Bean Hatch Chili

Use a trio of beans (kidney, pinto, black) and skip meat for a hearty vegetarian chili.

Related Recipes & Inspiration

If you love chili and want to explore other award-worthy and creative takes, check these out:

Award-Winning Chili Recipe — a classic, competition-style approach.
Unique Cowboy Chili — for a smoky, rustic twist with bold flavors.
Easy Stovetop Chili — a quick stovetop method when you need chili in under an hour.

Nutrition (approx.)

Per serving (estimate): 350–450 kcal depending on meat choice and use of beans; moderate protein and fiber if beans are included.Pro tip: If you can’t find Hatch chiles, substitute roasted poblano or anaheim chiles — they will give a similar mild-to-medium heat with green chile flavor.

Quick Facts

Prep time: 20–30 minutes (plus roast time)

Cook time: 30–45 minutes

Servings: 4–6

Shopping list

Hatch chiles (fresh or jarred)
Ground meat or substitute
Tomato paste & canned tomatoes
Beans (optional)

Storage

Refrigerate 3–4 days; freeze up to 3 months. Thaw overnight in fridge before reheating.

Enjoy your Homemade Hatch Chili! If you want a printable version, or a spiciness-adjusted variant (mild, medium, or hot), tell me which level and I’ll tailor the recipe.