Hatch Chile

This recipe makes eight servings.


  • 2 lbs. lean ground beef
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 red onion, chopped
  • 1 cup red bell pepper, small dice
  • 8 Hatch Chiles, roasted, stemmed, seeded and chopped
  • 1 (15 ounces) can of organic tomato sauce
  • 2 lbs. kidney beans
  • 24 ounces diced tomatoes
  • 2 tsp. ground cumin
  • 1 ½ tsp. black pepper
  • Salt


  • Brown the ground beef in a large saucepan over medium-high heat. Drain off the rendered fat, remove fat from the pan and set aside.
  • Add the oil to the sauce and sauté the onions and bell peppers until translucent, about six minutes.
  • Add the chiles and ground browned beef to the pan.
  • Add the tomato sauce, beans, diced tomatoes, cumin, black pepper and 4 cups of chicken stock or water.
  • Bring the chile to a boil, then lower the heat and simmer until thickened, approx. one hour.
  • Season to taste with salt and garnish as desired (cheese, onion, tomato, cilantro, etc.).
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