Scott'S Hatch Chili - cooking recipe

Ingredients

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)

Preparation

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.
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.