Hatch Chile Chili ~ Tomato-Free

Hatch Chile Chili ~ Tomato-Free

Around the turn of the century I fell in love with a New Mexican named Ethan. Our first August together, he took me on a road trip to his home town of Gallup and our first stop was for some Hatch green chile chili – the real deal. No tomato sauce, no chile powder, just fresh seasonal green Hatch chiles, onions, broth and perfectly roasted stew meat topped with gauc. It smelled spicy. It looked spicy. It tasted amazing. I loved the buttery texture of the cooked down peppers. I loved their heat tingling my lips. I made a decision there and then – I would have to get back to New Mexico in August again.

15+ years later, I’m ashamed to say that I have not made it back. What happened to my adventurous traveling ways? Oh – right – I’m a mom whose been put through the ringer with children who don’t sleep and have the daytime energy of acrobatic cheetahs. I don’t travel, I make trips to Grandma’s house.

When I saw fresh Hatch chiles by the pound at Sprouts, I knew what I had to do. The universe was telling me to recreate my delicious faded memory. I think I’ve come pretty close to the real deal. I hope you enjoy it as much as I did and will do – I’ve frozen many individual servings to enjoy alone in the upcoming months since no one in my posse can stand the heat like me 🙂 Sometimes moms have to make meals WE like too.

Perhaps as my kids get older and their taste buds mature, one summer we can head east for the “Hatch Valley Chile Festival” or to the “Taos Winter Wine Festival.” Maybe that’s how I should plan all future travel – around food festivals. I like the sound of that.

Oh and by the way, I’ve made this chili compliant with a rotation diet, a Paleo diet, Keto diet, Whole30 and a non-seed diet. The recipe does not contain grains, gluten, dairy, tomatoes or potatoes but does contain the Hatch green chiles and sweet bell peppers which are both in the nightshade family. Some individuals who have issues with tomatoes may be fine with peppers – hopefully that’s you. And where ever you are, Ethan, I hope you’re eating lots of green chili this August!

Wishes of Spicy Health & Gratitude,
xo Robin 

Hatch Chile Chili ~ Tomato-Free
Print Recipe
Servings Prep Time
10 people 20 minutes
Cook Time Passive Time
7 hours 7 hours
Servings Prep Time
10 people 20 minutes
Cook Time Passive Time
7 hours 7 hours
Hatch Chile Chili ~ Tomato-Free
Print Recipe
Servings Prep Time
10 people 20 minutes
Cook Time Passive Time
7 hours 7 hours
Servings Prep Time
10 people 20 minutes
Cook Time Passive Time
7 hours 7 hours
Ingredients
Main Ingredients
Optional Ingredients
Topping Possibilities
Servings: people
Instructions
  1. Wash and seed your peppers. Wear gloves - I didn't and my fingers burned for 2 days!
  2. Chop the chiles and onions roughly and set aside.
  3. Add your broth, salt and garlic to the slow cooker along with the cassava flour and stir well.
  4. Now add the peppers, onions and meat and give another stir.
  5. If you want to make this a very filling meal and help absorb some of the spicy heat, you can also add beans and a beer. If you're strictly following a Paleo or non-seed diet then skip these additions.
  6. Slow cook for about 7 hours or until your meat is falling apart.
  7. You'll definitely want to add some guacamole and cilantro on top and maybe some soothing type of sour cream ingredient. I love a dollop of Veganaise.
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