Best canned & jarred green chilis according to redditors

Ortega Original Fire Roasted Diced Green Chiles, Mild, 4-Ounce Cans (Pack of 24) https://www.amazon.com/dp/B0017OGVAQ/ref=cm_sw_r_cp_apa_9wVtzbHD0MAX9

These! But maybe but 24 can's of them.

Green Chile or Red Chile from New Mexico on everything.
And I mean everything.
Hamburgers, pizza, Mexican food, eggs, Mac and cheese, tuna casserole, sandwiches, sushi (tempura rolls), steaks, etc

Green Chile is available on Amazon. This is my favorite.
https://www.amazon.com/gp/product/B00K2BIDBK/ref=s9_acsd_zgift_hd_bw_b73WXzn_c_x_w?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=merchandised-search-5&pf_rd_r=E7CMJ2VM30RYJE9QDCMN&pf_rd_t=101&pf_rd_p=eba6d200-26e2-57f6-938d-8958b4c01614&pf_rd_i=6465016011

New Mexico Red Chile Pods
https://www.amazon.com/Barkers-Hot-Chili-Pods-Hatch/dp/B00JQNCU3C/ref=sr_1_cc_4_a_it?s=aps&ie=UTF8&qid=1522232780&sr=1-4-catcorr&keywords=Red+Chile
There is a simple recipe on the bag to convert the pods to sauce.
My favorite prepackaged is Mick’s Chile Fix or Garcia’s.

I do use Louisiana Hot Sauce in my gumbo.

The New Mexico Chiles come in a wide variety of heat ranges from very floral mild to blow your head off XXX hot.

I warn you though that once you’ve started you will need a year round supply and harvest only comes once a year. Burgers and pizza will especially taste flat without Chile.

NM Chile is not spelled chili.

Thaw it first in the microwave or refrigerator. If using a slow cooker, it warms up too gradually and bacteria can grow.

So my favourite chicken recipe is in a slow cooker, 1 Tbsp cumin, one or two big sliced onions and 2 cans of diced green chilies. Add about 2cm of water.

Cover, cook all day, don't remove lid. When meat is falling off the bone, remove skin, fish out bones and shred. Let cook another hour.

The semi prepared meat can go into a number of dishes and taste excellent.

My mother-in-law makes something similar, except she adds a can or two of Rotel. Awesome with some tortilla chips.

This stuff. I make macaroni and cheese with Cabot Seriously Sharp Cheddar Cheese and add bacon and green chile. You can find it at the grocery store in the Latin/Mexican section. I also suggest chorizo, shrimp, asparagus, mushrooms, pulled pork, and put some panko or potato chips on the top for some added crunch.

You can get them in cans. They are already roasted and peeled. It works well for any recipe that calls for cooked peppers (not crunchy ones).

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https://www.amazon.com/Hatch-Chile-Company-Chilies-27-Ounce/dp/B005GYS1IS/ref=lp_6465016011_1_11_s_it?s=grocery&ie=UTF8&qid=1574012792&sr=1-11

Hey, I just found these on Amazon:

https://www.amazon.com/Premium-Chile-Peppers-Medium-Flavor/dp/B00TU56GZ4

They are still expensive, but not nearly as bad as most suppliers I've seen.

Also, if you've ever considered a trip to Austin, TX, the local HEB grocery stores import Hatch chiles every year around this time. You can buy them fresh or frozen, way cheaper than the online suppliers. They also have a lot of stuff that incorporates the chiles, like salsas, sausages, quesos, even chocolate bars!

Austin is an amazing town for food and music, regardless. They have some of the best barbecue joints on the planet, plus some of the best examples of Tex-Mex in the state. There are also about ten or so hamburger joints that have been around forever, that take advantage of the area's easy access to top quality beef. We went to Austin recently and had burgers at Dirty Martin's, est. 1926. My friend from California said it was by far the best burger she had ever eaten.

Just a thought!