Dinner Recipes

  • Home
    • /
  • Recipes
    • /
  • Chef jamie gwens roasted hatch chile chili

Chef Jamie Gwen's Roasted Hatch Chile Chili

As the Hatch Chile season continues and Autumn approaches, Chef Jamie Gwen has shared her Roasted Hatch Chile Chili recipe with us. She recommends trying this "delicious, steaming chili to warm your heart and soul." Serve it ladled over corn chips or in a bread bowl for a delightful meal.  

As we enjoy the last few weeks of summer, this chili is the perfect dish to transition from those hot days to cooler evenings. Imagine hosting a backyard get-together with friends and serving this hearty chili alongside refreshing summer drinks. The vibrant flavor of roasted Hatch chiles adds a kick that will please everyone at the table. 

You could even set up a chili bar with toppings like shredded cheese, diced avocado, and a dollop of sour cream, letting guests customize their bowls, burgers, French fries, or hot dogs. It’s a fun way to enjoy the season's harvest while gathering outdoors under the setting sun. Whether you're watching the sunset or cozying up for a late-night chat, this chili will be the highlight of your summer send-off!

Chef Jamie Gwen's Roasted Hatch Chile Chili
printPrint

Share:

Dinner

Chef Jamie Gwen's Roasted Hatch Chile Chili

Serves: 4

Ingredients

2 pounds Gelson’s 85/15 ground beef
4 tablespoons Gelson’s 100% Italian Extra Virgin Olive Oil
2 large yellow onions, diced
4 garlic cloves, minced
3 tablespoons chipotle chile powder
1 tablespoon cumin, ground
1 tablespoon granulated sugar
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
4 cups beef broth
Two 15-oz. cans kidney beans, drained
One 14-oz. can diced tomatoes in juice (do not drain)
4 ounces double-concentrate tomato paste
1 tablespoon apple cider vinegar
1 cup Melissa’s Roasted Hatch Chiles – peeled, seeded & diced
Salt and freshly ground pepper
Chili Garnish: Shredded cheese, sour cream, chopped green onions

Directions

1. In a large pot, heat 2 tablespoons of olive oil over high heat.  
2. Add the ground beef and cook, continuously breaking up large pieces with a spoon or spatula.  
3. Once browned, remove the ground beef from the pan and set aside.  
4. Drain the fat from the pot and discard.  
5. Add the remaining olive oil to the pot and add the onions.  
6. Cook over medium heat, stirring often, until the onions are soft and translucent, about 10 minutes.  
7. Add the garlic and cook for 2 minutes more.  
8. Return the cooked ground beef to the pot and stir to combine.  
9. Add the chile powder, cumin, sugar, thyme, oregano, cayenne pepper, salt, and pepper.  
10. Cook for 3 minutes, stirring often.  
11. Add the beef broth, beans, diced tomatoes, tomato paste, cider vinegar, and Hatch Chiles.  
12. Stir to mix well.  
13. Reduce the heat to low and simmer for 45 minutes.  
14. Adjust the seasoning and serve.