Monday, September 07, 2015

Tied for Last Place (Delicious) Green Chili

My chili is on the right, and my dad's (also delicious and tied for last place) is on the left.
As the title says, I tied (with my dad) for last place in the Easter Acres chili cook-off this year. We know this because there were only 4 "hot" chili entries, and we shared third prize. Mixed feelings.

Still, I know this chili is good, so I'm sharing the recipe. The first time I made it with green tomatoes and Hokkaido toramame (tiger beans), but as usual, chili is something I throw together with available ingredients... and there has been a bumper crop of tomatillos in Mom's garden this year.

Part 1: Chicken and Stock

  • Whole chicken
  • Olive oil
  • Salt and pepper
  • Minced cilantro and oregano
  • Garlic powder
  • Vegetables for stock (onion, garlic, herbs, etc.)
Preheat the oven to 350°F.

Wash the chicken, rub with salt, rinse, and pat dry with paper towels. Rub olive oil, salt, pepper, cilantro, oregano, and garlic powder over the whole chicken; place in an oven-safe stock pot.

Roast at 350 uncovered for 30 minutes, then turn the oven down to 300 and roast covered for 3 hours; allow to cool.

When the chicken is cool enough to handle, remove the meat from the bones and shred the meat (I recommend using your fingers). Put the bones back into the stock pot (no need to wash it--that would be a waste) with some onion, garlic, herbs, or whatever vegetables you have on hand, and cover with water. Simmer for an hour, then strain out the solids.

Part 2: Beans

  • 3/4 lb dried cranberry beans or similar
  • Chicken stock (see part 1)
Cook the beans, according to package directions, until they are just tender, then drain. Marinate them in a little of the chicken stock and set aside.

Part 3: Chili

  • Olive oil (or bacon grease, if you have any)
  • 2 large onions, chopped
  • 1/2 teaspoon salt
  • 1/2 pound bacon ends, diced (normal bacon is also okay)
  • 1 small leek, chopped fine
  • 6 cloves garlic, minced
  • 3 cups anaheim and bell peppers (green), or other mild green peppers
  • Green hot peppers to taste
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1 cup white wine
  • Chicken stock (see part 1)
  • 3 pounds tomatillos, chopped (green tomatoes are also okay, but you will need to peel them)
  • 1 pear, peeled, cored and diced
  • 1 tablespoon oregano, minced
  • 1/2 cup cilantro, minced
  • 1 can corn
  • Chicken (see part 1)
  • Beans (see part 2)
  • Salt and pepper, to taste
  • Cayenne or other spicy chili powder, to taste
Clear any weird bits from your stock pot (No need to wash; that would waste the tastiness in the pot, right?) and put it back on the stove over medium-low heat. Warm up the oil (or bacon grease), then sauté the onions until they are beginning to turn caramel-brown. Add the bacon, leeks, garlic, and peppers in order as you cut them up and continue to cook until they are soft.

Turn up the heat to medium-high. Add cumin and coriander; stir to incorporate well, until spices are fragrant. Deglaze the pot with the wine, then add the tomatillos, pear, and enough chicken stock to cover everything. Bring to a boil, then reduce the heat to medium-low and simmer until the vegetables are tender, about 30 minutes.

Add the oregano, cilantro, corn, chicken, and beans. If necessary, add more chicken stock. Simmer for another 5 minutes, then season with salt, pepper, and chili powder, if it's not spicy enough for your taste.

Serve with cilantro and sour cream.

1 comment:

Paul W. Davis said...

Sorry to beat you, Celia. I thought all four "hots" were pretty good and I hope there is more competition for everyone next year.