Best Santa Fe Style Chile Recipes

SANTA FE HATCH CHILE GREEN SAUCE

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Line a baking sheet with aluminum foil. Place chile peppers cut-side down on baking sheet.
• Broil in the preheated oven until skin is heavily blistered and turning black, about 4 minutes per side.
• Transfer chile peppers to a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Peel and chop the chile peppers.
• Heat oil in a saucepan over medium heat. Add onion; cook and stir until browned, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Stir in flour until mixture thickens. Stir in chopped chile peppers, beef broth, and salt. Bring to a boil; reduce heat and simmer until flavors combine, about 10 minutes.

QUICK SANTA FE CHILI

Steps:

• Saute onion in olive oil until soft.
• As onion cooks, remove meat from chicken and add to onion.
• Stir in taco seasoning and dressing mixes.
• Add 1 can of tomatoes and 1 Rotel, with all liquids.
• Pour 1 can of black beans into blender with liquid, add the chilis, puree and add to pan.
• Puree 1 can corn,1 can tomatoes and 1 can Rotel with can liquids 1 and add to pan.
• Drain and rinse 1 can of black beans, add to pan.
• Add 1 can of corn with liquid to pan.
• Bring all ingredients to a boil, turn to simmer.
• Cook for 30 minutes.

SANTA FE CHILI

Steps:

• Brown the beef, then mix all the ingredients together, adding water last, with a large spoon.
• Put pot on stove, cover.
• Bring to roiling boil.
• Bring temp down to simmer.
• Cook for 2 hours giving occasional stir.

SANTA FE CHICKEN CHILI

Steps:

• In a Dutch oven or soup kettle,, saute the chicken, peppers, garlic and onions in oil until the chicken for about 5-7 minutes or until chicken is no longer pink and vegetables are tender, , Add the chili powder, cumin and cayenne; cook and stir for 1 minute. Add tomatoes and broth; bring to boil. Reduce heat; simmer, uncovered, for 15 minutes. , Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until heated through.

SANTA FE BEEF AND GREEN CHILE STEW

Steps:

• In a Dutch oven, heat oil over medium-high heat, brown beef on all sides. Add in onions, garlic and bell pepper and saute until tender. Add in cumin, oregano, bay leaf ,salt and pepper. Cook and stir for 2 -3 minutes. Next add in sugar, beef broth, diced tomatoes with green chiles, chopped green chiles and beer. Bring to a boil ; reduce heat. Cover and simmer 1-1/2 hours, stirring occasionally. Next, add in the pinto beans, potatoes and cilantro. Cover and simmer another 30 minutes or until meat and potatoes are tender. If you would like a thicker stew , remove the lid at this time and keep cooking and stirring on simmer until desired consistency.
• Ladle into bowls and top with shredded cheeses, sour cream and more cilantro if desired. Serve with a basket of warm flour tortillas. Enjoy!

SANTA FE HOT AND SPICY CHILI

Steps:

• Heat oil in a skillet and saute onions until translucent. Add garlic and saute until it begins to turn golden brown, being careful not to burn it. Add sausage and ground beef and cook until the meats are brown. Drain off any fat. Season with cumin, chili powder, salt, and pepper. Add beans and tomatoes and simmer 30 minutes.

SANTA FE RED CHILE SAUCE

Steps:

• In medium saucepan place all ingredients and simmer for 10 minutes until flavors are well blended. Puree in blender or using immersion blender.

DEE'S SANTA FE GREEN CHILE STEW

Steps:

• Sprinkle the pork with flour to lightly coat.
• In a large pot (I use a Dutch oven), brown the meat in oil.
• Add chiles, chicken stock, vegetables, salt& pepper, and water if needed.
• Bring to a boil, lower heat to medium low.
• Cover and simmer until meat and vegetables are done, and the stew is slightly thickened (about 3 hours).
• You may cook in a crockpot for 6-8 hours.
• Serve with flour tortillas.