WORLD'S BEST GREEN CHILI
I got this recipe from the guy giving out free sample tastes at Sam's. It's very good, but it makes alot of chili (3 gal). It was easy to half though
Provided by Wapiti
Categories Pork
Time 1h15m
Yield 3 gallons, 21 serving(s)
Number Of Ingredients 15
Steps:
- Start chicken broth in a large pot, (to a slow simmer).
- Brown bacon, save grease (make a bacon sandwich).
- Brown cubed pork in bacon grease, add enough flour to absorb grease, and lightly brown flour.
- Add pork to simmering chicken broth, whisk vigorously (to avoid lumps).
- simmer for 45 minutes.
- Add rest of the ingredients,and simmer for another 45 minutes.
- Serve with warm tortillas.
CHILI MAN'S ENGINE 3 GREEN CHILI
Recipe from Paul Leibman a retired Fire Department captain who won the open-class competition at the Cornhusker Country Chili Cook-off and Carryin' On in 1998 and 1999. Published in the World Herald, 01-19-2000
Provided by drhousespcatcher
Categories Pork
Time P1D
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Use 40 ounces chicken broth up to 46 ounces if needed. Use up to six Jalapenos for more glow.
- Broil or grill the fresh poblano chili peppers, close to the heat source and turning frequently with tongs, until the pepper skins are mostly blackened and blistered. (This may be done on the burner of a gas cooktop.) Place the peppers in a brown paper lunch sack, fold over the top to seal and let stand 10 to 15 minutes. Wearing clean rubber gloves, peel and discard skin and stems. If desired, cut open the peppers and remove their seeds to reduce the culinary heat of the peppers.
- While still wearing the rubber gloves, cut away and discard the stems of the jalapeño peppers. Cut peppers lengthwise and remove all or most of the seeds to reduce the culinary heat. Reserve one of the jalapeño chili peppers for later use.
- Place the remaining jalapeño peppers and prepared poblano peppers in jar of electric blender. Add two cloves of garlic, half of the onion and all of the cumin and white pepper. Add a generous dose of the chicken broth. Process to a smooth puree, adding additional broth, if necessary, to achieve a smooth mixture. Set aside.
- Warm the skillet over moderate heat. Add chopped bacon and cook, stirring frequently. Add the reserved jalapeño pepper halves and the remaining clove garlic when the bacon begins to release its fat. Continue to cook until lean portions of bacon are browned and fragrant.
- In a colander set over a bowl, drain the bacon pieces, reserving the drippings. Drain well. Discard the crushed clove of garlic and jalapeño halves; they were in the skillet to flavor the drippings.
- Place the cooked bacon in the large saucepan. Add the pureed poblano pepper mixture, scraping the blender container with a rubber spatula to remove all the flavorful mixture. Add about three cups of the chicken broth. Stir and set pan over low heat.
- Return the reserved bacon drippings to the skillet over moderate-high heat. When the grease is hot again, add a portion of the cubed pork. The heat should be high enough that the pork sizzles in the drippings. The pork should not be crowded in the pan. Cook, stirring occasionally, until all sides of the meat cubes are well browned. As the meat browns, sprinkle lightly with salt and freshly ground pepper, to taste. Drain the meat cubes well in the colander over the bowl, reserving the drippings. Transfer the pork cubes to the large pan with the bacon and broth; add broth as necessary to keep the meat well covered. Repeat as necessary until all pork is well browned and added to the large pan.
- Fry the chopped onion until golden in the remaining bacon fat; drain well and add to the growing pot of chili.
- Turn up the heat under the large pot and add the cream of mushroom soup, canned chili peppers, salsa verde and chopped coriander leaves. Simmer, stirring occasionally, about 30 minutes to blend flavors.
- Cut a 2-inch thick slice of the Velveeta cheese. Add chunk of cheese and continue to cook, stirring frequently, until cheese melts. If you wish to add beans, drain them in a colander, rinse well and drain; add to the chili mixture about 15 minutes before serving. Taste and add salt if necessary.
- To serve, ladle chili into bowls. If desired, top each with a tablespoon of sour cream and a sprig or leaf of fresh coriander (cilantro) and serve with warmed flour tortillas. Refrigerate leftovers. Chili will have a milder flavor on the second day.
Nutrition Facts : Calories 365.1, Fat 23.1, SaturatedFat 7.6, Cholesterol 81.8, Sodium 911.5, Carbohydrate 9.5, Fiber 1.5, Sugar 3.2, Protein 29.1
GREEN CHILI
Make and share this Green Chili recipe from Food.com.
Provided by canarygirl
Categories One Dish Meal
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a fairly large soup pot, heat olive oil.
- Sautee garlic until golden, then add onion.
- Sautee until it begins to become translucent, then add pork.
- Salt and pepper to taste.
- Cook over fairly high heat, until pork browns, then add cumin, lower heat to medium, and cook meat through.
- Add all remaining ingredients.
- Bring to a boil, and let boil 10 minutes or so, then cover, and reduce heat to low.
- Cook at least 1 hour on low, and up to 3, depending on how thick you like your chili, stirring occasionally.
- Serve with grated colby-jack cheese and a big dollop of sour cream, chopped green onions or cilantro, and tortilla chips!
- Note:Any other kind of meat could easily be substituted--chicken, turkey, beef, whatever appeals to you!
Nutrition Facts : Calories 481.1, Fat 21.7, SaturatedFat 6.7, Cholesterol 76, Sodium 135.4, Carbohydrate 40.8, Fiber 9.1, Sugar 7.9, Protein 33.1
SAM'S NO.3 KICKIN' GREEN CHILI
Provided by Food Network
Time 1h10m
Yield 5 quarts
Number Of Ingredients 13
Steps:
- If roasting your own chiles: Preheat an outdoor grill to high. Place the Anaheim chiles on the grill and cook, turning to cook evenly, until the skins blister and blacken. Remove from the grill and place in a plastic bag. Seal the bag and let the chiles stand for 5 to 10 minutes. Remove the skin, stems and seeds and chop into 1/4-inch pieces.
- Heat some butter in a large pot and add the cubed pork. Cook about15 minutes, and then add the onions and spices. Cook on low heat, stirring occasionally. When the pork has cooked through, add the fresh tomatoes, canned tomatoes, green chiles and jalapenos, if using. Stir occasionally.
- After 5 minutes, add 8 cups water. Bring to a low boil. Stir occasionally. Increase the heat and bring the chili to a rolling or high boil.
- In separate pan, melt the butter or margarine and whisk in the flour, stirring until creamy.
- Slowly add the roux to the chili, stirring constantly, and shut off the heat. Continue to stir so that the roux is evenly distributed. (Roux amount can be adjusted depending on desired consistency or thickness.)
- Let stand 5 minutes and serve in a bowl or smothered!
COLORADO GREEN CHILI
I love to smother burritos in green chili and cheese. This one is super mild and goes on everything....burritos, eggs, tacos, nachos....Yum!
Provided by Jennibear
Categories Mexican
Time 40m
Yield 6 Cups, 18 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large sauce pot. Brown pork pieces until browned. Add onion and garlic. Cook for 1 minute. Add rotel, green chilis, tomato sauce, chicken broth, bouillon, salt and pepper and spices. Bring to a boil. Reduce heat and simmer for 30 minutes.
- In a mason jar - combine flour and water - give it 100 shakes to combine. Bring pot to a boil and add flour mixture. Let boil for 5 minutes while stirring to thicken. Reduce heat back to simmer. Eat!
- Add more Cumin and ground Red pepper to make it spicier. Also jalepeno can be added.
Nutrition Facts : Calories 86.5, Fat 4.2, SaturatedFat 0.7, Cholesterol 17.4, Sodium 449.1, Carbohydrate 5.8, Fiber 0.7, Sugar 1.6, Protein 6.7
COLORADO GREEN CHILI
Make and share this Colorado Green Chili recipe from Food.com.
Provided by F-16 momma
Categories Peppers
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- In large Dutch oven, heat oil over med-high heat.
- Add bacon and cook until crispy; remove from pot and set aside.
- In same pot, add pork and sear 3-5 min, until cooked through and browned on all sides; remove from pot and set aside.
- Add onion, garlic, anaheim and ancho chiles, and peppers to same pot, cook for 10-15 minute.
- Add vegetable and chicken broths, water, tomatoes, and canned chiles to pot and stir occasionally.
- In a separate bowl, combine butter and flour with a fork.
- Stir mixture into soup, increase to med-heat and bring to a boil.
- Add pork and bacon, reduce heat and simmer for an additional 15 minute.
- Season to taste with salt and pepper.
- Garnish with shredded cheese.
Nutrition Facts : Calories 544.5, Fat 37.5, SaturatedFat 16.7, Cholesterol 121, Sodium 641.6, Carbohydrate 14.7, Fiber 2.6, Sugar 5.6, Protein 37.5
PERFECT COMPETITION CHILI
My husband makes this every year for our church's chili cook-off. He has placed every single time he's entered it. Half the judges always tell him that this was the best chili they've ever had.
Provided by ShaGun
Categories Meat
Time 27m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Brown ground beef in oil.
- Add in broth, bouillon, tomato sauce, onion, 1 teaspoon garlic powder, 2 Tablespoons chili powder, and tabasco.
- Bring to boil, reduce heat and simmer 1 hour.
- Add salt and pepper, onion powder, 1teaspoon Garlic powder, chili powder, 1 tablespoon cumin, paprika, and 1 teaspoon red pepper flakes. Stir and simmer another hour.
- Add remaining cumin and red pepper flakes, stir, and cook 30 more minutes.
- Best if prepared the day before and reheated the next day.
Nutrition Facts : Calories 442.6, Fat 30.7, SaturatedFat 10.8, Cholesterol 115.8, Sodium 728.2, Carbohydrate 8, Fiber 3.9, Sugar 2.4, Protein 34.2
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love