00:00We're gonna go ahead and start browning the meat.
00:03Just put it right in there.
00:05Oh!
00:07Whoops!
00:08Hi, I'm Olivia, and this is my kitchen sink.
00:11Today I'm gonna be making hatch cream chili stew,
00:14which is a recipe that my grandmother taught my mom,
00:16and my mom taught me.
00:17So, let's get cooking!
00:18I got most of my ingredients at Brooklyn Harvest Market,
00:21except for the chilies I got on Amazon.
00:23I spent roughly around $40.
00:25This is gonna be kind of a rough dice.
00:28I like chunky pieces on the top of mine,
00:30so big chunks of onion, big chunks of tomato.
00:33This is a recipe that my grandmother grew up making
00:35in Antonito, Colorado.
00:37It's right next to the Hatch Valley,
00:39which is where these chilies come from.
00:41And then when my mom was born, she kept making it,
00:44and so it's just a really special dish
00:45that connects me with my heritage.
00:48I'm definitely not the type of person
00:50who goes to the grocery store at the beginning of the week
00:52and gets everything she needs.
00:53I will think up a recipe or come across something
00:57while I'm at work and then go to the store before I come home.
01:00And then when I get home, I always change into my pajamas first,
01:03put on my slippers, and then I'll put on a record
01:06and I'll start cooking.
01:09I love a lot of garlic, so I'm probably gonna use
01:11at least three cloves.
01:13Even more than I am a cook, I'm definitely more of an eater.
01:16I also am a food writer, so I'm constantly reading
01:19and writing about new food trends and stuff,
01:22and so that's inspiring to me.
01:23I usually have leftover pizza in my fridge.
01:26I eat pizza a lot, at least three times, four times a week.
01:29There's usually an old pizza box in my fridge.
01:31And then I always have mayonnaise in my fridge
01:34because I think it's a very important condiment,
01:36and you can put it on almost anything.
01:38So this is when the real fun begins.
01:41This is my brand new Le Creuset.
01:42I'm really excited about it.
01:44My sister got it for me just as a
01:46Because I Love You gift, and it's in a really pretty color,
01:49which is really the only thing that matters.
01:50A little bit of olive oil.
01:53I made this, like, three weeks ago for my boyfriend.
01:57Well, really for me, but he was here and he ate it too.
02:00Really, the reason that I make this is for myself.
02:03It's just a really good, like, comfort food.
02:04It's really actually quite different from the classic kind
02:08that my grandmother would make just because I'm using
02:11chilis from a jar because I'm a busy woman,
02:14and I don't have time to char my own chilis.
02:17I can never get these open. Okay.
02:20Oh, very good.
02:23Keep mixing it up.
02:25Let the flavors all hang out together.
02:27This is definitely not the hottest chili that I've ever had
02:30from my experience, but I think if you're going to be giving
02:33this to someone who doesn't really like spicy food
02:36or isn't used to eating, like, whole peppers,
02:40then this is a good, you know, hot isn't too, too hot.
02:43I am going to press the three cloves of garlic.
02:47Then we have to add water.
02:54I learned a lot of my cooking techniques from my mom,
02:57but I also learned a lot of my cooking techniques from my sister.
03:01She's a really good cook.
03:02I spent a lot of time in the kitchen with her and my mom growing up.
03:05As I got older, like, even now, when I go home,
03:08I love to cook with them.
03:09This is really the consistency I wouldn't,
03:11and it needs to sit for at least 30 minutes.
03:13So in New Mexico especially, they eat this on everything.
03:17I mean, I would eat this on my scrambled eggs or on a burger
03:21or just a bowl of it with, like, some cheese,
03:24and that's just perfect.
03:25But really the way that I love it the most is with some beans
03:29and a warm tortilla.
03:31So that's how I'm going to make it today,
03:33and that's usually how my family makes it.
03:35So now that everything's ready, I'm going to start plating.
03:38I made a huge bowl, so I'm going to be eating it
03:40all sorts of different ways throughout the week.
03:43Then I add the cheese, and since it's warm,
03:45it'll start to melt.
03:47It's really nice.
03:48And now comes the chili.
03:50Depending on how spicy it is, I'll add, like, one big dollop
03:54or I'll just cover the whole thing.
03:56Now I'm going to just finish it off with the onions
03:59and the tomatoes.
04:01And voila!
04:03Smells so good.
04:09Mmm.
04:10Just the right amount of spice.
04:12Very good.
04:13I love this dish so much because it really was passed down
04:16from generations.
04:17So it just makes me stop and think about where I've come from
04:20and how thankful I am.
04:22Mmm.
04:22Let's do this for...
