For an alternative chili to the Mexican green chile that we typically make, we like this winning recipe from our office chile cook off contest, which features tomatoes.
- 16-24oz oz Green Chili (Mild, or see Optional if Hot) Note: BEST if its wood smoked!!!
- 1 Finely Diced Onion (Preferred in order: Brown, White, Yellow. Avoid sweetness)
- 6-8 Chopped Roma Tomatoes
- 2-3 Tablespoons Salt (Its supposed to be a salty soup, so salt to taste…)
- 48 Oz Chicken Stock
- 1 Tablespoon Course Black Pepper
- 1 1/2 Tablespoon Mexican Oregano
- 1 Tablespoon Cumin Powder
- 8 Chopped, minced or pressed Fresh Garlic Cloves.
- 8 Oz can of Tomato Sauce
- 1 Pound of Cooked Meat (Pork or Dark Meat Chicken recommended) +unseasoned carnitas are great! See NOTE below.
- 3/4th Cup of Cake or Pastry Flour (this is the flour only, not the sugar or other stuff. Finer grain flour = better absorption)
- 1/3rd cup of very cold water
- OPTIONAL: Vegetable Oil or Meat Fat (2 tbsp to 1/4thcup) See NOTE below.
- OPTIONAL: Butter or Margarine (alternative to oils) See NOTE below.
NOTE: Any attempt to use of fats or oils will make the chili more hearty and soulful but will reduce the heat of the chili.
Chili Optional:
- 20 Chili Arbol Fresh (30,000 scovilles) (Sharp!)
- 8 Serrano Peppers (20,000 scovilles) (Perky!)
- 6 Diced Jalapenos (6000 scovilles) (Tasty!)
- 1 Cup Diced Pueblo Chilis (3000 scovilles) (Soulful!)
Add all ingredients into large pot except flour and water. Cover and lightly boil until onion becomes very transparent and/or dissolves (for me, that’s about medium-low heat for 2 hours)
When ready, mix flour and water together in a small container until lumps are gone (forms a rue). Mix rue quickly into pot, reduce heat and stir constantly for about 5 minutes – do not let the flour stick to the bottom. Remove from heat, let sit for about an hour while cooking (stir occasionally.)
NOTE FOR MAKING THE COOKED CHICKEN
- ½ cup chipotle powder
- 3 Tablespoons salt
- 3 Tablespoons garlic powder
- 4 Tablespoons onion powder
- 4 Tablespoons paprika
- 1 Tablespoon thyme
- 2 ½ – 3 lbs. of boneless, skinless chicken thighs
Mix dry ingredients. Cover thighs with dry rub and grill. Hickory wood chips preferred choice for smoke. Personal preference: should be blackened on both sides but not burned.