HATCH PEPPERS CHILI IN THE CROCK POT ENJOY DAN:

           HATCH PEPPER CHILI IN THE CROCK POT by CHEF DAN:

Serves 6

INGREDIENTS:

3 tablespoon olive oil

1-pound stew meat

1-pound ground beef

Sea sat and black pepper to taste

1 bottle of beer

1 onion diced

4 Hatch peppers blackened (how to blacken)

8 ounces tomato paste

1 tablespoon EACH chili powder and jalapeno powder

1 teaspoon EACH cumin, paprika, salt and pepper

1 (15 Oz) can black beans, drained

1 tablespoon corn meal

DIRECTIONS:

1.    In a skillet over medium-high heat add some oil and when sizzling.

2.   Brown stew beef on al sides, do in two batches; place in crock pot.

3.   Add some more oil to the skillet and brown the ground beef; add to crock pot.

4.   Add beer and next 9 ingredients.

5.   Place lid on and cook on low for 6-7 hours.

6.   If you like your chili thicker add cornmeal.

7.   Taste and adjust spices.

GARNISH:

Thinly sliced scallions

Cilantro

Grated cheese

BLACKENED HATCH PEPPERS:

1.   Set your broiler on high and put on the rack the highest position.

2.   Arrange chilies on a lined baking pan.

3.   Broil until chilis are blackened, then flip them and char the other side.

4.   Remove the oven and place a paper bag.

5.   Let them steam at least 15 minutes or more.

6.   Then remove blackened skin and slice the steamed ends.

7.   Slice the peppers lengthwise and scrap out the seeds.

8.   Chop the flesh.

ENJOU DAN:                                EAT LIVE SLOW THE FORK DOWN: