Hatch Valley Green Chile Chili

Ingredients

  • 1 Cup of 505 Tomatillo Garlic and Lime Salsa
  • 6 strips of bacon, chopped
  • 1 chopped yellow onion
  • 1 red bell pepper, chopped
  • 5 cloves of garlic, diced
  • 1 lb ground beef (80%)
  • 1 tbsp brown sugar
  • 1 tbsp chili powder
  • 1 tbsp New Mexico Ancho chili powder
  • 1 1/2 tsp paprika
  • 1 tsp cumin
  • 1 tsp onion powder
  • 1 tsp ground pepper
  • 1/2 tsp salt
  • 1 1/2 cup beef broth
  • 1 14 oz can red kidney beans
  • 1 14 oz can black beans
  • 1 14 oz can fire roasted and diced tomatoes
  • 3/4 cup tomato sauce
  • 1 tbsp Worcestershire sauce

Instructions

1) In a large pot, dutch oven or cast iron on medium heat cook bacon
until it becomes crispy, remove and set aside leaving all bacon juices
behind. 

2) Add onion, bell pepper, and garlic to bacon
juices and cook until it becomes fragrant. Stir often and don't let it
burn. About 4 min. 

3) Add ground beef to the pot.
Break apart and mix with onion, bell pepper and garlic. Cook until brown
but not completely cooked through. 

4) Add in all spices and sugar and continue cooking and mixing for approximately 2 more minutes.

5) Add remaining ingredients ( 505 Tomatillo Garlic & Lime salsa, beef broth,
beans, tomatoes, tomato sauce, & Worcestershire sauce) and bring to a
boil for about 2 min. Keep Stirring! 

6) Reduce heat and simmer for about 25 - 30 minutes stirring often. 

7) Serve and enjoy in a bowl with your favorite accoutrements: green
onion, sour cream, cheddar cheese, corn chips, cilantro, fresh onion or
perhaps a little more 505 Hatch Chile Flame Roasted Green Chile. 

Credit: @thetacoslayers 
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