sallye bates


Authentic fresh Hatch chiles are only available certain times of the year and this is the time. If you love spicy Tex-Mex food, you are going to love this recipe.

This bowl of Red can be served with a pan of cornbread and a big old glass of iced tea or beer for a delightfully wonderful Texas meal.


★★★★★ 1 vote

4-8 (depending on size of appetite)
Stove Top


  • 3 slice
    thick sliced bacon
  • 3 lb
    coarse ground lean beef
  • 1 large
    white onion
  • 3 medium
    garlic cloves
  • 2 medium
    hatch green chiles (or other such as jalapeno)
  • 6 medium
    dried red chili pods
  • 3 Tbsp
    ground cumin
  • 1 Tbsp
    ground oregano
  • 2 Tbsp
    smoked paprika
  • 1 Tbsp
  • 1 Tbsp
    ground black pepper
  • 1 tsp
    cayenne pepper
  • 1 large
    can hunt's tomato sauce
  • 1 small
    can hunt's tomato paste
  • 12 oz
    dark beer
  • 1 qt
    water or beef broth
  • 1 can(s)
    hunt's petite diced tomatoes (optional)



  1. Remove stems and seeds from the red chili pods and place chiles in a small saucepan with just enough water to cover them. Simmer on low for about 15 minutes until chilis are soft and almost macerated. Remove from heat and whisk until smooth paste is formed. Set aside. (You can use your blender for this step if desired).

    Cut Hatches in half; remove stems and seeds.

    Cut onion into quarters and place in food processor. Add garlic cloves and Hatch peppers. Pulse until finely minced. Set aside
  2. Place a large heavy dutch oven or stewpot on medium high heat. Add bacon and cook until crisp. Remove bacon and set aside. Reserve the grease. Eat the bacon (ha a joke)

    Using same pan, add meat to bacon grease, along with onion, pepper and garlic mixture from food processor. Stir with wooden spoon to mix well.

    Saute until meat is grey (do not overcook).

    Stir in tomatoes, tomato sauce and paste and stir until blended with meat.

    Stir spices into meat mixture with wooden spoon, mixing well.

    Remove from heat and pour in beer while stirring.

    Add red chili paste and water while still stirring with wooden spoon, then return to stove. Turn heat to low and simmer for 1-1/2 to 2 hours, stirring occasionally.

    Add more water a cup at a time if needed.
  3. If you add too much water, you can thicken chili by adding a tablespoon of masa harina or cornmeal, stirring well after addition.
  4. After 1-1/2 hours, sample the chili and adjust seasonings if needed.

    For more "burn" you can also add a dash or tabasco sauce - sparingly.

    For some serious "heat", you can leave the seeds in the hatch chiles.

Printable Recipe Card


Course/Dish: Beef, Beef Soups
Main Ingredient: Beef
Regional Style: Southwestern

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