My daughter doesn’t like beans. My wife doesn’t like potatoes. Makes for a tough crowd to please with American style chili. We also are huge fans of Hatch green chile. So this recipe pleases everyone, and is based loosely on Half Baked Harvest’s most famous chili recipe with gochujang, also another of our favorite flavors.
Ingredients
- 2 lbs ground venison (or substitute ground beef, chicken or pork)
- 2 yellow onions, chopped
- 1 approximate cup of Hatch green chile, seeded and chopped
- 2 tbsp Southwest Bam or your favorite Mexican type spice mix or just some chili powder, chipotle powder, garlic powder, smoked paprika, and cumin
- 1 can (28 oz) crushed Cento tomatoes
- 1 can (8 oz) tomato paste
- 1 can (4 oz) diced Hatch green chiles
- 2–3 tbsp Gochujang chili paste, to taste
- 3 tbsp salted butter
- 3 tbsp soy sauce
- 2–3 cups chicken or beef broth
- 6 oz cream cheese, softened
- 2 cups shredded cheddar cheese
- Cilantro, green onions, avocado, and/or Greek yogurt or sour cream for serving
Instructions
- Brown the meat:
Heat a large Dutch oven over medium-high. Add the ground meat and onions and cook for about 5 minutes, breaking up the meat as it browns. - Add peppers and spices:
Stir in the chiles and spices. Cook for about 5 minutes, until fragrant. - Build the chili base:
Add the crushed tomatoes, tomato paste, Gochujang, butter, and diced green chiles. Pour in 2 cups of broth and stir in the tamari. Mix well.
Partially cover and simmer on low for 1–2 hours (or longer if desired), stirring every hour. - Serve:
Ladle into bowls and top with your favorites—Greek yogurt or sour cream, grated cheddar cheese, avocado, cilantro, and green onions.