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Hatch Chile Chili

Hatch Chile Chili
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Hatch Chile Chili

Hatch Chile Chili


  • 2 LBS. Heinen's Own Lean Ground Beef
  • 1 TBSP. Olive Oil
  • 1 Small White Onion, chopped
  • 1 Smal Red onion, chopped
  • 1 C. Red Bell Pepper, chopped
  • 8 Hatch Chiles, roasted, peeled, stemmed, seeded and chopped
  • 1 (15 oz.) Can Tomato Sauce
  • 1 Can Dark Red Kidney Beans
  • 1 (28 oz.) Can Diced Tomatoes, with juice
  • 2 TSP. Ground Cumin
  • 1 1/2 TSP. Black Pepper
  • Kosher Salt, to taste


  1. Brown the ground beef in a large saucepan over medium-high heat. Drain off the rendered fat; remove the meat from the pan and set it aside.
  2. Add the oil to the saucepan and saute the onions and bell peppers until soft and translucent, about 5 minutes.
  3. Add the chiles and the browned beef to the pan. Add the tomato sauce, kidney beans, diced tomatoes, cumin, black pepper and 4 cups of water to the pan.
  4. Bring the chili to a boil, then lower the heat and simmer until thickened, about 1 hour. Season to taste with salt before serving.


Recipe and Photo provided by Melissa’s World Variety Produce

Heinen's Produce Department

By Heinen's Produce Department

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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