Ingredients
- 2 pounds of ground sirloin, a generous splash of water, a large white onion finely diced, seasoned with a pinch of salt and a sprinkle of ground black pepper, 1 pound of round steak cut into small pieces, 3 tablespoons of freshly minced garlic, 4 cans of petite diced tomatoes each weighing 14 ounces, a can of kidney beans weighing 15 ounces, drained and rinsed (if desired), a can of concentrated tomato paste weighing 6 ounces, ½ cup of diced Hatch green chiles for added flavor, adjust to your liking, 3 ½ tablespoons of aromatic chili powder, 2 tablespoons of dried cilantro, a tablespoon of ground cumin, a hint of ground ginger, a touch of curry powder, and a pinch of cayenne pepper for a subtle kick if preferred.
Step 1
Start by heating a large saucepan or stockpot over medium heat. Toss in the ground sirloin, a splash of water, and some diced onion; let them mingle and cook until the onion gets all soft and delightful, which usually takes about 3 minutes. Don't forget to sprinkle in a pinch of salt and pepper. Keep cooking until the beef starts turning golden, which should be around 2 to 3 minutes. Then, introduce some cubed sirloin and minced garlic to the mix. Keep stirring this fragrant concoction until the onions turn see-through but not too brown, for about 3 to 5 minutes more.
Step 2
Time to jazz things up a bit! Throw in some diced tomatoes, kidney beans, a dollop of tomato paste, green chiles, chili powder, fresh cilantro, cumin, a hint of ginger, a dash of curry powder, and just a pinch of cayenne pepper into the pot. Let everything come together in a flavorful dance by bringing it to a gentle boil. Once bubbling, cover it up, lower the heat, and let it simmer away for about 30 minutes. Remember to give it a stir now and then. Season with salt and pepper, and allow the flavors to meld beautifully by keeping it on a low simmer for at least 2 hours. Enjoy the rich aroma as it fills your kitchen!
Extra Tips & Suggestions
- 1. Keep it Fresh : Store your freshly harvested Hatch chilis in a cool, dry place to maintain their crispness and flavor.
- 2. Freeze for Later : If you can't use all your Hatch chilis at once, consider freezing them. Simply chop and store in airtight bags for easy access in the future.
Reviews
Naomi
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Lena
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