I’ve been using my crockpot every day this month, in true Stephanie O’Dea style! Her story, and her book have inspired me to use it every day!
Because of this inspiration, I decided to use my crockpot, and my delicious hatch chilies that I bought off the side of the road, and make some chili for D.J. with the remainder of the meat that was in my freezer.
This recipe made enough chili for D.J. and I for dinner, plus I had three extra glass mixing bowls full to freeze for future meals and to give a little away. The chili is smoky from the fire roasted tomatoes and chilies, and has just enough heat that you can keep eating without scorching your mouth!
Green Chile Chili Recipe
1 lb ground beef (85/15)
1 lb hot Italian sausage
½ lb sweet Italian sausage
1 can fire roasted diced tomatoes
2cans diced tomatoes, drained
1 can light red kidney beans, drained and rinsed
1 can dark red kidney beans, drained and rinsed
2 tbsp tomato paste
5 roasted hatch chilies (or Anaheim), skin removed and seeded
4 cloves garlic, minced
1 green pepper, diced
½ habanero pepper, minced
2 ribs celery, diced
1 onion, minced
1 cup red wine
3 tbsp chipotle in adobo (one chipotle, and 3 tbsp sauce)
¼ cup hot chili powder
2 tsp cayenne
2 tbsp garlic powder
1 tsp cumin
2 tsp salt
1 tsp white pepper
1 tsp oregano
2 tsp oregano
- Use a 6 or 8 quart slow cooker – this recipe feeds a crowd.
- Working in batches, brown ground beef, and sausages in 1 tbsp vegetable oil. Use a slotted spoon and transfer browned meat to crockpot insert
- Reserving most of the fat in the pan, cook onion, green pepper, habanero pepper and celery until the onion is translucent – about 8 minutes.
- Add garlic, and cook until you can smell it.
- Add red wine to the pan, and start scraping all of the browned bits off of the bottom of the pan. Be careful when adding wine, as it can catch on fire.
- Add chipotle and adobo sauce, and stir.
- Transfer veggies, to crockpot insert.
- Add tomatoes and tomato paste and stir.
- Add beans and stir.
- Chop hatch chilies and add to insert and stir. Be careful, the crockpot will be very, very full.
- Mix chili powder, cayenne, garlic, cumin, salt, pepper and oregano in a small bowl, and sprinkle over the top. Carefully stir into chili.
- Cook on low for 8-10 hours, stirring occasionally (if you can)
- Serve with a little sprinkle of shredded cheese over the top, or your favorite chili toppings.
- This chili freezes great. Let it cool in the crockpot insert, or in bowls, and transfer to freezer bags, and freeze flat, or into freezer safe Tupperware. When you’re ready to reheat, defrost overnight, and heat in a pot over low heat until heated throughout. You may need to add a little bit of tomato sauce (from a can) to thin it out.