Click an image to see an enlargement. Click the name of a winning chile entry to view/print the recipe.
The Winner Is:
- First Place: Jonathan Levine for AWARD-WINNING NEW YORK CHILI
- Second Place: Jonathan Levine for CHILI VERDE (GREEN PORK CHILI)
- Third Place: Jonathan Levine for VEGETARIAN CHILI RECIPE
But the ambiance was more important than the entries and winners. A good time was had by all. And Mimi had so much help from Jan, Marge, and Rob, that she couldn't even complain about all the company that Lily had invited.
5 lbs first cut chuck
2 one pound cans whole tomatoes
2 large onions, finely chopped
6 cloves garlic minced
3-4 oz. (to taste) chili powder *
1 heaping teaspoon ground cumin** (Optional)
1 heaping teaspoon ground coriander (Optional)
1 heaping teaspoon oregano (Optional)
1-2 teaspoons jalapeño powder (to taste)
Salt and fresh ground black pepper to taste
½ lb. coarse ground chuck
1/4 lb. ground pork
- Cube chuck into pieces about the size of a thumbnail. This can best be achieved by freezing the meat and dicing while it is partially frozen.
- Brown cubed chuck in a little oil or in a no stick pan
- Crush tomatoes with fingers and put in Dutch Oven or large heavy pot
- Add next 8 ingredients
- Bring to a boil. Reduce heat to a simmer and cook for 3-4 hours.
- Add ground chuck and pork about 1 hour before the end of cooking.
* For best results, use Reno Red Chili Powder. Available from Stewart Chili Company: P.O. Box 1533 Kemah, TX 77565. Toll Free: 877-736-6733.
** For an extra taste sensation: toast whole cumin seeds in a hot dry skillet. Grind in a spice grinder. Add ½ of the cumin at the start and the other ½ about 30 minutes before finish. This adds a toasty smoky flavor.
3 lbs cubed boneless pork shoulder (Chicken can be substituted)
1 can non-fat chicken broth
1 15 oz. jar nopalitos (available in a Latin American food store) drained
21/2 lbs tomatillos chopped
2-3 large onion chopped
4-5 cloves garlic chopped
2 t ground cumin
1 t salt
½ t jalapeno powder or cayenne pepper
4 small cans chopped green chilies (or 1 cup chopped roasted green chilies)
Juice of 3-4 lemons
1 can white or yellow Hominy (optional)
½ cup chopped fresh cilantro (optional)
2. Add hominy to chili verde and cook 30 minutes.
3. Add cilantro. Cook 5 minutes and serve.
4. Serve with rice and corn bread
NOTE: Can substitute chicken for pork
1 lb. white beans
1 lb. black beans
1 lb. kidney beans
1 lb. lentils
6-8 carrots, cut into rounds
6-7 green peppers chopped
3/4 cup bulgur
1/2 cup wheat berries
2-3 large onions chopped
6 cloves garlic minced
Lots of liquid (beef or chicken broth, tomato juice, water, tomato sauce)
2-3 cups chili powder*
2 T whole cumin seeds
- Soak beans over night in water
- Bring beans to boil and simmer for one hour
- Cook wheat berries as you would rice.
- Heat 2 cups tomato juice. When just starting to boil remove from heat and stir in bulgur. Let stand for 15-20 minutes
- Add vegetables, wheat berries and bulgur to beans. Add liquid as necessary. (Will absorb a LOT of liquid) Add chili powder, and salt and pepper to taste. If too mild add cayenne pepper to taste
- Toast whole cumin seeds on top of stove in a dry pan. Stir continually When toasted, but not burnt, remove from heat and cool. Grind in a spice grinder or mill and add powder to chili. Will produce a nice smoky flavor.
- Cook for 3 hours. Stir frequently to prevent burning. Add more liquid if needed.
- Can use other vegetables as the spirit moves you.
* for best results use Reno Red chili mix. Available from Stewart Chili Company: P.O. Box 1533 Kemah, TX 77565. Toll Free: 877-736-6733 (reno red).
NOTE: This makes a LOT of chili. You can eliminate one type of bean or halve the amount of beans and lentils.