Monday, August 19, 2013

Hatch Chile Chili

Have you ever tried hatch chiles

Located right in the middle of the Rio Grande agricultural territory, Hatch, New Mexico declared itself to be the chile capital of the world. "Hatch Chiles" refer to the five or six main cultivated varieties of New Mexico chiles.

Hatch chile's peak season begins mid-to-late August, so right now is the perfect time to go buy some! Because of their short season, roast and peel them for storage in the freezer throughout the year.

                                               

Hatch Chile Chili
Serves 10

All you need:
4 hatch green chiles
1 medium yellow onion, diced
2 pounds 93% lean ground turkey
1 tablespoon ground cumin
3 tablespoons chili powder
2 tablespoons fajita seasoning
2 garlic cloves, minced
2 (8 oz.) cans tomato sauce
2 (14.5 oz.) cans diced tomatoes
1 (15 oz.) can dark red kidney beans, drained and rinsed
1 (11 oz.) can Mexican style corn, drained
Cornbread, for serving

All you do:
1. Preheat oven to 500. Lay hatch chiles in a single layer on a baking sheet and roast (whole) for 20 minutes.
2. Meanwhile, heat a deep skillet over medium-high heat. Drizzle 1 tablespoon olive oil into the skillet, then add the onion and cook until golden, about 3 minutes. Season with salt and pepper. Add turkey and cook until no longer pink, about 5 minutes.

3. Add seasonings and garlic and cook 1 minute longer.

4. Add the tomato sauce, diced tomatoes, beans and Mexican corn and bring mixture to a boil. Reduce to low and let simmer.

5. Remove hatch chiles from the oven and place in a large bowl to cool.


6. Peel skin off of the chiles, remove the seeds (as many as you can) and dice into small pieces.



7. Add the diced hatch chiles to the chili and stir to combine. Simmer for an additional 20 minutes (the longer the better!). Adjust seasonings as needed.

8. Spoon chili into bowls and top with cornbread, if desired.

Perfect tailgate food!







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