Hatch Chili Recipe

Preheat the oven to broil. Place the Hatch chilies on a baking sheet and broil until the skin is blistered and blackened, turning occasionally. Remove from the oven and let cool. Once cooled, peel off the skin, remove the seeds, and chop the chilies.

In a large skillet, heat the vegetable oil over medium heat. Add the diced onion and minced garlic, and cook until softened, about 5 minutes.

Add the ground beef to the skillet and cook until browned, breaking it up with a spatula.

Stir in the chopped Hatch chilies, cumin, paprika, oregano, salt, and pepper. Cook for another 2 minutes.

Pour in the chicken broth and diced tomatoes, and bring to a simmer. Reduce the heat and let simmer for 30 minutes, stirring occasionally.

Serve the Hatch chili over rice or with warm tortillas. Garnish with chopped cilantro.