Scott'S Hatch Chili

• 2 pounds ground sirloin
• 1/2 cup water
• 1 large white onion, diced
• salt and ground black pepper to taste
• 1 pound round steak, diced small
• 3 tablespoons minced fresh garlic
• 4 (14 ounce) cans petite diced tomatoes
• 1 (15 ounce) can kidney beans, drained and rinsed (optional)
• 1 (6 ounce) can tomato paste
• 1/2 cup diced Hatch green chiles, or more to taste
• 3 1/2 tablespoons chili powder
• 2 tablespoons dried cilantro
• 1 tablespoon ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon curry powder
• 1 teaspoon cayenne pepper (optional)

1. Heat a large saucepan or stockpot over medium heat. Add ground sirloin, water, and onion; cook and stir until onion softens, about 3 minutes. Season with salt and pepper. Continue cooking until beef is halfway browned, 2 to 3 minutes. Add cubed sirloin and garlic. Cook, stirring often, until onions are translucent but not browned, 3 to 5 minutes more.
2. Add diced tomatoes, kidney beans, tomato paste, green chiles, chili powder, cilantro, cumin, ginger, curry powder, and cayenne pepper to the pan. Bring to a boil, cover, and reduce heat to low. Simmer, stirring occasionally, about 30 minutes. Season with salt and pepper and simmer until flavors blend, at least 2 hours.

ground sirloin, water, white onion, salt, steak, fresh garlic, tomatoes, kidney beans, tomato paste, hatch, chili powder, cilantro, ground cumin, ground ginger, curry powder, cayenne pepper

Taken from www.allrecipes.com/recipe/266315/scotts-hatch-chili/ (may not work)