Award Winning Green Chili

 Green Chili... the best around!

The flavor of green chili really depends on the kind of green chilies you use. There are about 200 varieties of chilies, only three or four of which are commonly used in green chili.
I have tasted many green chili recipes but this one is, by far, the best. Add more or less heat depending on your taste.
Serve as a soup with a tortilla or slice of french bread dipped in. You can also simply pour it over your burrito.

Things you’ll need: 

1-3 lb pork loin or tenderloin roast
Olive oil
Cumin
minced fresh garlic
salt & pepper
flour
2 cans whole tomatoes
fresh roasted chilies Large fry pan
2 larger Dutch ovens or roasting pots.

1: Prepare a Slow roasted Pork roast first. Allow 3 or 4 hrs for this part. Preheat Oven to 325 degrees
Rub pork roast with olive oil. Rub about 1 Tbsp of cumin ( I like more) and 3 or 4 cloves of minced garlic (I like more)  all over the roast. Sprinkle with salt & pepper.

2: SEARING… will keep juices inside & keep the roast tender.
Heat a few Tbsp of olive oil in a Fry pan & let it get hot (sprinkle a bit of water to see if it sizzles).
With tongs, put in your roast on 1 side for about 3 min. Turn for another 3 min, then hold with tongs & sear each end for 3 min each end. Put in Dutch oven or roaster, cover with water. Put lid on pot & slow cook for 3 or more hrs. To test if it’s done… it will pull apart with 2 forks. DO NOT DRAIN YET.

3: GREEN CHILI
Use a new pot on the stove… Add 2/3 c. olive oil & heat, add more minced or crushed garlic (to your taste or a couple cloves)Stir for about a minute. Add 1/3 c. flour, whisk & heat till light brown. Add 4 c OF THE WATER FROM THE ROAST. Whisk as you pour. Open the 2 cans of whole tomatoes & squeeze through your hands into chili pot. This way they are not too chopped up. They are the perfect texture.

4: THE PORK… using about half the roast… shred apart with 2 forks.
Add to pot. Keep the rest for burritos or pulled pork sandwiches.
Chop about 4 or 5 fresh roasted chilies… clean out veins seeds. (or 1 can diced) add to pot. Add more salt to taste… Stir & simmer for a while. Make sure you stir so the bottom does not burn. Enjoy

5: IF GREEN CHILI IS TOO THICK OR THIN…
If too thick, just add a small amount of the “roast water” or plain water until the desired consistency. If too thin, in a small bowl or cup… add 2 Tbsp of softened butter & mix in 2 Tbsp flour. Make a paste & as your chili is simmering, add 1 Tbsp of flour mixture to chili & whisk. If you need more, add the rest. I like mine about the thickness of a cream soup. Some like it really thin, closer to a broth.  

Tips -  Warnings
Add more chilies or a bit of canned diced jalapenos for more heat.

Pour over Burritos to make smothered burritos.

We like eating as soup with tortillas or french bread dunked in it.

Next day if it’s too hot & spicy… you can add water to cool it down.

Hotter & Spicier the next day.  

Chili bowl and platter for chips or tortillas.  Fiesta Cookware® Flamingo 2 Piece Companion Set

Famous CopyCat Soup Recipes

This is a GREAT Chili Recipe!

Here's a favorite recipe for chili that clones the stuff served
at the Wendy's chain. Dave Thomas, Wendy's founder, has been
serving this chili since 1969, he year the first Wendy's opened
its doors. Over the years the recipe has changed a bit, but
this version here is an amazing copy of the version of chili
served in the early 90's. Try topping it with some chopped onion
and cheddar cheese, as you can request in the restaurant.

So get on your Apron & Start cooking!

Wendy's® Chili

2 pounds ground beef
One 29-ounce can tomato sauce
One 29-ounce can kidney beans (with liquid)
One 29-ounce can pinto beans (with liquid)
1 cup diced onion (1 medium onion)
1/2 cup diced green chili (2 chilies)
1/4 cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water

1. Brown the ground beef in a skillet over medium heat; drain off
the fat.
2. Using a fork, crumble the cooked beef into pea-size pieces.
3. In a large pot, combine the beef plus all the remaining ingredients,
and bring to a simmer over low heat. Cook, stirring every 15 minutes,
for 2 to 3 hours.

Makes about 12 servings.

Tidbits

For spicier chili, add 1/2 teaspoon more black pepper.
For much spicier chili, add 1 teaspoon black pepper and a tablespoon
cayenne pepper.
And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers
to the pot.
Leftovers can be frozen for several months.