Prep 10 mins Cook 50 mins Eat 60 mins
Hatch Chile con Carne is the perfect one-dish meal to serve during the fall football season. It takes very little time and effort to assemble, and when you make a double batch, you will have enough for several meals or to put in the freezer for a rainy day.
While you can make this Hatch Chile con Carne in a flash, it’s best if you wait a day before you eat it. Let the flavors all meld together. My last bowl was my favorite of the double batch that I made. The spice from the Hatch chiles sneaks up on you. After tasting, I added a small amount of brown sugar which gave it the right balance between spice and sweetness.
Melissa’s Produce issued me a challenge to make a pot of chile beans with their new Steamed Red Kidney Beans that come shelf stable, vacuum sealed and boxed up in an attractive package. This was my inspiration to make the Hatch Chile con Carne. They sent me some nice fresh produce to add to my chile recipe including a pile of hot Hatch chiles. Make this chile recipe all winter long, but if you can’t get the Hatch chiles available at the end of summer that I’ve become addicted to, use their cousin the Anaheim chile, which is much milder and add a jalapeno chile to round it out.
To bring out the flavor of the Hatch chiles and the red pepper, roast them on a grill if you can. As soon as they are charred on all sides, place them in a plastic bag to steam. See how to Roast a red pepper or chile pepper by clicking here. After they’ve steamed, peel off the charred bits and seed them before dicing.
While the chiles are roasting, cook the onion and the ground beef in a pot. Then add the chile powder and cook until fragrant. The aroma of the chile will fill your room.
Then add your diced chiles, sliced celery, tomatoes and a little brown sugar.
Once you have everything in the pot, add the red kidney beans and let the Hatch Chile con Carne simmer for about 30 minutes or more. In the last 15 minutes of cooking, add the corn and heat through. The flavors will develop with longer cooking. For the fullest flavor, serve the next day.
The Hatch Chile con Carne is ready to serve. Make a double batch and enjoy a little tonight and then hide some in your refrigerator for the next day, when the flavor will be even better. Serve it up with some cornbread and beer and your guests will cheer you on.
Hatch Chile Con Carne
2 Hatch chiles (or Anaheim chiles)
1 red bell pepper
1 Tablespoon canola oil
1 large onion, diced
1 pound ground beef
3 1/2 Tablespoons Hatch chile powder
1 6 oz. can tomato paste (use half or more)
1 28 oz can crushed tomatoes
1 1/2 cups water
3 ribs celery, sliced in 1/4″ pieces
3 Tablespoons brown sugar
2 9 ounce pkg red kidney beans, drained and rinsed (or 15 oz. can)
10 ounces frozen corn
1 teaspoon salt to taste
1. Roast Hatch chiles and red pepper on a grill until charred. Place in a plastic bag to steam for 10 minutes. Peel and seed the chiles and peppers.
2. While roasting the chiles, in a large dutch oven, heat canola oil and onion over medium low heat and cook 5 minutes or until soft. Add ground beef and cook until browned. Sprinkle chile powder over mixture and cook for a minute until fragrant. Add tomato products, rinsing out the cans with the water and adding it to the mixture. Add celery and brown sugar. Add chiles and peppers when ready and the drained red kidney beans. Stir and bring to a boil.
3. Turn down to a simmer. Cook for 30 minutes or up to 1 hour. Flavors will develop with longer cooking. In last 15 minutes of cooking, add corn and heat through.
Servings: 8 327 calories per serving