Instructions
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1In a dutch oven, combine the meats and cook over medium heat until very little pink remains
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2Remove the meat from the dutch oven
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3Add chopped onion and cook until nearly translucent
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4Add chopped Roasted Hatch Green Chile and cook for a couple of minutes
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5Add the garlic
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6Add the meat back into the dutch oven
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7Add Hatch Red Chile Powder and salt and pepper to taste
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8Add tomato paste and crushed tomatoes
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9Slowly add the broth until desired consistency
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10Serving 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.
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. 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.
