Beemster Hatch Pepper Chili

Type: Entree
Prep Time: 15 min.
Cook Time: 30 min.
Ready in: 45 min.
Servings: 6-8

The ultimate one-pot meal, this chili is easy and delicious.

Directions

1. Heat olive oil in large pot over medium-high heat. When shimmering, add onions and cook until beginning to soften. Add peppers and garlic, sauté 2-3 minutes. Add beef and cook until browned, about 7 minutes. Stir in chili powders, cumin, cocoa, smoked paprika, oregano, and cook for 1 minute. Add tomatoes (with juice) and chicken stock. Season with salt and pepper, reduce heat to medium-low, and simmer for 15 minutes. Add beans, and cook for 5 minutes longer. Check seasoning and add salt and pepper, if needed.

2. Serve in bowls topped with Beemster Hatch Pepper Gouda, cilantro, and avocado

Ingredients

• 1 Tbsp olive oil

• 1 medium sweet onion, diced small

• 2 poblano peppers, diced small

• 4 garlic cloves, minced or pressed through a garlic press

• 2 lb (500 g) ground beef

• 2 Tbsp chili powder

• 2 Tbsp ancho chile powder

• 1 Tbsp ground cumin

• 1 Tbsp unsweetened cocoa powder

• 1 tsp smoked paprika

• 1 tsp dried oregano

• 1 14.5 oz (411 g) can diced (or fire-roasted) tomatoes

• 1 cup (250 mL) chicken stock

• 1 15.5 oz (439 g) can kidney beans

• ½ cup Beemster Hatch Pepper, shredded

• 1 handful fresh cilantro, roughly chopped

• 1 ripe avocado, pitted and sliced