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Hatch Pepper Chili

The following recipe and photography were provided by our partner, Melissa’s Produce.

Turn up the heat on traditional chili by adding fresh Hatch Chiles to the ingredient list! Made in one pan in a matter of minutes, a bowl of this deliciously zesty Hatch Pepper chili is exactly what you’ll crave during the Fall days ahead.

Hatch Pepper Chili
Hatch Pepper Chili
Total time:



  • 2 Tbsp. extra virgin olive oil
  • 2 sweet onion, chopped
  • 1 green bell pepper, chopped
  • 1 rib celery, chopped
  • 1 clove garlic, peeled and minced
  • 1 bottle porter beer
  • 2 New Mexico Hatch Peppers, roasted, peeled, seeded and diced
  • ¾ lb. ground beef
  • ¾ lb. brats, casing removed
  • 2 14.5 oz. cans whole tomatoes
  • 3 packages or cans kidney beans
  • 1 8 oz. can tomato sauce
  • 2 Tbsp. chipotle chili pepper powder
  • 1 1/2 tsp. ground cumin
  • 1 tsp. kosher salt
  • 1/4 tsp. ground black pepper
  • 1/8 tsp. ground cayenne pepper


  1. Heat the olive oil in a large saucepan.
  2. Add the onions, bell peppers, celery and garlic. Cook until heated through and onions are translucent.
  3. Stir in remaining ingredients and bring to a boil.
  4. Reduce heat to a simmer and cook, stirring occasionally, for 30 minutes to allow the flavors to blend. Serve hot.

Hatch Pepper Chili

By Heinen's Grocery Store
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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