Today I'm cheating a little and re-posting an oldie but a goodie, Hatch-Hefewisen Chile! Originally I made this from some frozen Hatch Chile that I had saved from a previous Hatch Festival (ala Central Market), it was intended to showcase my favorite Texas Beer (Shiner Bock) for Texas Independence Day but instead will be used to as a platform for this weeks theme, Hatch Chile!
The origins of the Hatch Chile can of course be traced to Hatch, New Mexico! Hatch is known as the Chile Capital of the World (a self proclaimed, but well deserved title). Nearly one hundred years ago, Dr. Fabian Garcia, a horticulture professor, developed a chile pepper that was bigger, fleshier, and milder in taste and resembled a vegetable. Suggesting field-gathered seeds to be used instead of certified seed sources, farmers could then plant peppers that produced consistent and fixed heat levels, thanks to Dr. Garcia. Thus the Hatch Chile was born!
1 Bottle Shiner Bock Hefewisen
3 LB Ground Sirloin
3 15.5 oz Cans Pinto Beans
2 28 oz Can Diced Tomatoes
1 Roasted, Chopped and Seeded Hatch Chile (yup, I'm aware this beauty is from New Mexico but that's okay)
2 Cloves Minced Garlic
1 Small Chopped Onion
1 Small Can Tomato Paste (pretty sure that's a 6 oz can but can't remember)
2 Tbsp Chili Powder
2 Tbsp Adams Extract Pinto Bean Seasoning
1 Tbsp Black Pepper
1 Tbsp Cayenne Pepper
1 Tbsp Salt
3 Cups Beef Broth
Shredded Cheddar Cheese (Garnish)
1. Brown the ground beef in large stew pot with a small amount of olive oil, season liberally with salt and pepper. Once it's brown, remove it from the pot and drain off any excess fat.
2. While the meat is draining, saute the onion and garlic until onion is tender, approximately 5 minutes.
3. Put meat back in pot with onion and garlic, add tomatoes (with juice), beans, beer, diced/seeded chili and beef broth. Season with Chili Powder, Pinto Bean Seasoning, Black Pepper, Cayenne Pepper and Salt...I have given measurements as a baseline, taste it and season until it tastes like you like it!
4. Allow the mixture to come to a boil and let it simmer for 20 minutes. After it has simmered, remove about 1 cup of the liquid and mix in the tomato paste, then pour into pot and mix well.
5. Serve hot with cornbread and some cheddar cheese on top!
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