Chili ai

Ingredientes

Meat & Base

2 lbs ground beef (85/15 recommended)

1 tablespoon olive or canola oil

1 large yellow onion, diced

4 cloves garlic, minced

1 Anaheim chile, diced

1 Hatch chile, diced (use 2 for stronger flavor)

1 jalapeño pepper, finely chopped (remove seeds for less heat)

Dry Seasoning Mix

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon cayenne pepper (optional)

1 teaspoon kosher salt

½ teaspoon black pepper

Other Flavor Builders

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce or soy sauce

1 teaspoon light brown sugar (balances acidity)

1 (28 oz) can crushed tomatoes

1 (15 oz) can diced tomatoes

1 cup beef broth

Finishing Touches

Juice of ½ lime

Salt and pepper to taste

Instruções

Roast hatch and Anaheim peppers

Sauté the aromatics

Heat the oil in a large pot or Dutch oven over medium-high heat.

Add the onion, Anaheim, Hatch, and jalapeño peppers. Cook for 5–7 minutes, stirring occasionally, until softened.

Add the garlic and cook for 1 additional minute until fragrant.

Brown the meat

Add the ground beef and break it apart with a spoon.

Cook until browned and slightly crisped on edges, about 8 minutes.

Drain excess fat if needed.

Build the flavor base

Stir in the tomato paste and cook for 2 minutes to caramelize.

Add Worcestershire sauce, light brown sugar, and all dry seasonings.

Stir well and cook for 1–2 minutes so the spices bloom in the oil and meat juices.

Add liquids and simmer

Stir in the crushed tomatoes, diced tomatoes, and beef broth.

Bring to a gentle boil, then immediately reduce heat to low.

Simmer uncovered for at least 1 hour, ideally 1½–2 hours — stirring occasionally.

Finish & adjust

Stir in lime juice right before serving.

Taste and adjust seasoning — add salt, pepper, or another pinch of sugar if needed.

Serve

Spoon into bowls and top with cheddar, onion, cilantro, sour cream, or tortilla chips.

Notas

1 hour low in pot (uncovered). Then cook rest in crockpot low (covered, uncover at end 30ish min to adjust liquidity)

Used 10 oz hotel diced tomatoes

4oz hatch chiles can

2 jalapeno

2 serano

1 Anaheim