Yield: Yields about 2 quarts
This ground-beef chili features green Hatch chiles, which have a meaty texture and a rich, fruity flavor. Because it’s a Texas-style chili, there are no beans. Instead, it gets thickened with fried, pureed corn tortillas, which adds a toasty note.
Make Ahead Tips
You can make the chili up to 4 days ahead; keep in an airtight container in the refrigerator and gently reheat to serve.
Garnish this chili with crunchy fried corn tortilla strips, if you like, and serve with more warm tortillas on the side.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I mean don't get me wrong this was delicious... It was just SO many steps!! Come, now- have you ever had delicious chili that you just threw all the ingredients in the pot? Totally. So roasting the peppers and making tortilla chips?? Holy cow. My family gobbled it up so that was worth the effort but if they didn't!!! Ha ha- I don't know what I would have done. Luckily I started this recipe at 8:30 this morning. Phew!!
takes time, but worth it
Recipe a bit unclear on certain points but a good combination of ingredients (with the exception of nutmeg). Roasted Hatch chiles are excellent and I also roasted the jalapenos for extra depth of flavor. Substituted 2 cans of drained and rinsed pinto beans for the corn tortillas.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?