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Homemade Hatch Chili Recipe

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Homemade Hatch Chili is warm, slightly smoky, and full of late-summer flavor. Featuring roasted Hatch chiles, ground beef (or turkey), beans, and classic spices, this recipe delivers a unique chili perfect for cozy dinners or meal prep.

  • Author: Nia Yarden
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4–6 servings 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Ingredients

Scale
  • 2 tbsp vegetable oil (or neutral oil)
  • 1 lb ground beef or turkey (or 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 can (14 oz) diced tomatoes
  • 1 can (6 oz) tomato paste
  • 1 cup beef or chicken stock (more as needed)
  • 1–2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika (optional)
  • 1 tsp kosher salt (adjust to taste)
  • 1/2 tsp black pepper
  • 1 can (15 oz) kidney or pinto beans, drained and rinsed (optional)
  • 2 tsp brown sugar or maple syrup
  • Optional toppings: shredded cheese, diced onions, cilantro, sour cream or yogurt

Instructions

  1. Roast Hatch chiles over a gas flame, broiler, or skillet until blistered. Steam in a bowl or bag for 10–15 minutes, peel, seed, and chop. Blend half with a splash of stock for a smoother base (optional).
  2. Heat oil in a Dutch oven over medium-high. Brown ground meat, breaking apart, and drain excess fat.
  3. Add onion, cook until translucent (5–7 minutes), then stir in garlic for 30 seconds.
  4. Stir in Hatch chiles, tomato paste, diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper.
  5. Add stock for desired consistency. Simmer uncovered 25–40 minutes, stirring occasionally. Add beans in last 10 minutes if using.
  6. Taste and adjust seasoning. A pinch of brown sugar balances acidity. Serve hot with toppings and sides.

Notes

For less heat, remove chile seeds and membranes. For extra smokiness, add chipotle in adobo. Hatch Chili tastes even better the next day and freezes well up to 3 months. Vegetarian option: swap meat for lentils, tempeh, or mushrooms.

Nutrition

Find it online: https://www.nytrecipe.com/homemade-hatch-chili-recipe/