Chile using Hatch chiles

By á-47

Makes 6 servings. Can be doubled.

Ingredients

• 1/8 cup canola oil
• 1/2 cup diced onion
• 1/8 cup minced garlic
• 1/2 tea. cumin
• 18 cup chile powder
• 1/8 cup paprika
• 1 / Tbsp. plus 1/2 tea. salt
• 1 Tbsp. black pepper
• 1/2 tea. granulated garlic
• 1/2 Tbsp. onion powder
• 1/4 cup tomato paste
• 4 oz. dark beer
• 2 cups vegetable stock or broth
• 1 Tbsp. balsamic vinegar
• 1 small can (8 oz) diced tomatoes
• 2 cups (16 oz) tomato sauce
• 1 lb. cooked fresh or canned pinto beans, drained
• 1 - 15 oz. can cannellini beans, drained
• 1 - 15 oz. can black beans, drained
• 2 roasted, seeded and diced mild Hatch chiles
• 2 roasted, seeded and diced medium Hatch chiles
• 2 roasted, seeded and diced jalapeno peppers
• 1 lb. ground beef, browned and crumbled

Preparation

Step 1

Heat oil in large stock pot over medium-high. When hot, add onions and cook for -35 minutes, stirring frequently. Once onions begin to soften, add garlic and cook -35 minutes.

Next, add all dry spices and brown for 3-5 minutes. Add tomato paste, stir well and allow to thicken 3-5 minutes.

Add beer, vegetable stock and vinegar, and delaze the pot, scraping any bits off the bottom of the pan.

Add tomatoes and tomato sauce, and stir well. Heat until simmering. When hot, add beans and peppers. Reduce heat to medium low and simmer for 45 minutes.

About 10-15 before serving, add ground beef.