What are Hatch chiles?

Hatch chiles are chiles grown in the Hatch Valley in New Mexico. As Preston Mitchell from the Hatch Green Chile Store explained to me in a previous comment here on Cooking Chat: "[Hatch is] a town in Southern NM where the soil, climate, and tradition of growing chile are all so great that the chile grown here has developed a reputation in the marketplace. Similar to Champagne (made only with grapes grown in a specific area in F rance) or the Vidalia onion, (grown only in the Vidalia region of Georgia) “Hatch” is any chile grown here in the Hatch Valley."

Can I use fresh chiles?

Yes. I call for frozen Hatch green chiles , which means you can make the recipe any time during the year. But if you have fresh chiles when they are in season in August or September, go ahead and use them! You will want to roast or grill them first, and peel off the skin when the roasted chile has cooled. Check out our Grilled Ribeye with Hatch Chile Salsa for details on how to do this.

Can I use leftover turkey in this recipe?

I haven't tried it, but I suspect it could work. I would try substituting some leftover turkey for one pound of the ground turkey. i.e. you would start by browning 1 pound of ground turkey instead of 2. Cut the leftover turkey into bite sized pieces, and it toward the end of cooking so it just heats up but doesn't try out. I would say put the leftover turkey in with one hour left of slow cooking, or 15 minutes left on the stove top.

Is leftover chili good?

Yes! We keep leftover chili in the refrigerator in the chili for up to 5 days or so. I like to store it in the pan, and gradually reheat it on the stovetop. I find the flavor builds a bit with the reheating of leftover chili.

Hatch Chili with Turkey and Paso Wine

Hatch Chili with Turkey

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Turkey chili flavored by roasted Hatch chiles, for a healthy and flavorful meal. Instructions given for slow cooker and stovetop methods.

Author: Cooking Chat
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Yield: 8 servings 1x
Category: Main
Method: stove top or slow cooker
Cuisine: American Southwest

Ingredients

Scale

1 tbsp olive oil
2 onions, chopped
5 cloves garlic, minced
1 cup roasted Hatch chiles, chopped
28 ozs diced tomatoes (cut to 24 ozs for stove top)
2 lbs ground turkey
2 14 oz cans kidney beans, drained and rinsed
1 tsp cumin
3 tsp coriander
1 1/2 tsp paprika
2 tsp chili powder
1 tbsp ketchup
1/4 tsp cinnamon
optional shredded cheese and chopped scallions for topping

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Instructions

Starting the chili

Sauté onions: Heat the olive oil in a large skillet on medium heat. Add the onions, cook until they begin to soften, about 5 minutes.
Add the turkey to the skillet. Cook for about 10 minutes, stirring occasionally, until the turkey meat begins to brown. Add the garlic toward the end of this browning time.

Slow cooker steps

Transfer to slow cooker: After browning the turkey as described in the first two steps above, transfer the turkey and onions to a slow cooker. Add the remaining ingredients, except for the the cheese, to the slow cooker: Hatch chile peppers, tomatoes, kidney beans, and dried spices. Stir to combine the ingredients.
Slowly cook the chili: Cover the slow cooker, and cook on low for 7.5 hours.
Serve: When the cooking time is done, serve the chili in bowls, topped with the cheese if you are using it. Enjoy!

On the stovetop

Add tomatoes and chilies: After the two “starting the chili” steps, add the 24 ozs of diced tomatoes, followed by a heaping cup of Hatch green chiles. Stir to combine, and bring to a simmer.
Stir in the dry spices — 1 tsp cumin, 3 tsp coriander, 1 1/2 tsp paprika, 2 tsp chili powder and 1/3 tsp cinnamon. Then add the tbsp ketchup. Stir to combine.
Simmer the chili uncovered for at least 30 minutes, stirring occasionally. An extra 10 to 15 minutes simmering time, for a total of 45 minutes, deepens the flavor if you have time.
Serve: Scoop the chili into bowls, and serve with optional cheese and scallions for topping. Enjoy!

Notes

The cooking time listed is for the stove top version. Plan on 8 hours from start to chili ready to serve if you are making it in the slow cooker. That includes about 15 minutes active time in the beginning, followed by the hands off, slow cooking time.
Hatch chiles come in mild, medium or hot. I have made this chili with mild and medium; personally I prefer the medium version. If you have mild on hand but want the chili a bit hotter, you can increase the dried spices, especially chili powder.

Find it online: https://cookingchatfood.com/hatch-chili-with-turkey/