Simmons Chili Verde
2000 2nd Annual Chili
from Florissant, Missouri, was declared the Chile Verde World’s Champion. Jerry took home a trophy and a check for $2500.
This is the second year that The International Chili Society has added a chili verde competition to their World’s Championship. In 1999, our chili verde competition was rather small by comparison to the bowl of red, but in the year 2000, we judged 89 bowls of the green goodie.
In second place was Dione Cooley, a veteran red chili competitor from Reno, Nevada. She went away with a trophy and $500 in prize money. $200 and a trophy were presented to third place winner, Darol Wetzel all the way from Manhattan, Montana. As you can see, our World’s Championship truly is comprised of contestants from all over the country
2 lbs lean pork ( cubed 3/8 to 1/2 inch )
2 Tbsp pork suet
1 Cup Chopped onions
1 Can Swanson's Chicken Broth
1 1/2 Tsp granulated garlic
2 Tbsp Kraft chicken base
1 Tsp Oregano
2 Tsp cornstarch
1 Tsp cumin
30 Min to go Spice Mix
6 Oz Hot green chilies
2 Tbsp Powdered Green Chilies
10 Min to go Spice Mix
13 Oz Green chilies, 3/8 in cubes
1/4 Tsp Powdered green jalapeno
8 Oz Herdex Salsa Verde
8 Oz Green Mexican Sauce
1 Tsp Cumin
1/4 Cup Cilantro
Brown pork in suet. Add onions to the pot and
chicken broth. Simmer for one hour.
Add spice mix. Cook until meat is tender. Add water
as needed to keep meat covered.
With 30 minutes to go add 30 Min Spice Mix.
With 10 minutes to go add 10 Min Spice Mix.
Adjust, making sure its thick enough. Must be HOT! Also salty.