Main Course
Borderland Chili
4.8 · 42 reviews
Where Texas meets New Mexico! This Borderland Chili blends a classic Texas-style chili with authentic roasted Hatch Green Chile and Hatch Red Chile Powder for a delicious cross-border flavor that satisfies everyone.
When I first started working here at the Hatch Chile Store, I struggled to spell chile with an e! This Texas girl was really stuck on spelling it with an i. Now, I know the difference—and I've learned to love it.
Last year, I had the opportunity to combine chile with an e with chili with an i, and it changed everything. I took my old favorite Texas chili recipe and adjusted it to feature roasted Hatch Green Chile, and the result? Perfection! Borderland Chili is what happens when you blend two traditions—the hearty, bold flavors of Texas chili meeting the authentic, smoky warmth of New Mexico's most prized ingredient. The backbone here is a good Hatch Red Chile Powder stirred in alongside chopped Roasted Hatch Green Chile, so you get both colors of chile in one pot. To make it a little more Texan, serve it over Fritos. If you want it a little more New Mexican, try it with tortilla chips.
Borderland Chili
- Prep15 min
- Cook45 min
- Total1 hr
- Serves6
Ingredients
Instructions
- In a dutch oven, combine the meats and cook over medium heat until very little pink remains
- Remove the meat from the dutch oven
- Add chopped onion and cook until nearly translucent
- Add chopped Roasted Hatch Green Chile and cook for a couple of minutes
- Add the garlic
- Add the meat back into the dutch oven
- Add Hatch Red Chile Powder and salt and pepper to taste
- Add tomato paste and crushed tomatoes
- Slowly add the broth until desired consistency
- Serving Suggestions: Top with chopped onion, jalapeno, cheese, or sour cream. Serve with crackers, tortillas, or cornbread. Turn it into Frito pie by adding it to a bowl of Fritos and topping with your favorite toppings.
Made with Roasted Hatch Chile (Frozen), grown by our family in the Hatch Valley for five generations.
