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.
This is probably the best chili that I have made. I modified the spice mix to match the spices I had on hand. Takes time, and has lots of steps. Definitely worth it
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.
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