“After doing several Chili Cook Offs in Wisconsin and Illinois I decided to try my skills at developing a good Chili Verde that was not as hot as most of the "eye tearing, nose snorting" heat I'd found in most competitive prepared Chili Verdes. The first Chili Verde I made was for a Northside Indoor Winter Farmers Market in Madison, Wisconsin. That attempt was made in November 29, 2007. The original recipe was hot but not too hot. BUT, I can't seem to get back to that particular recipe. I decided to enter a January cook off in Forsyth, Illinois. The original recipe was made on 12/09/07, modified again on 01/31/08, 12/23/08 @ Rossario's CO, 12/30/08, and cooked at "The Great Forsyth Regional Chili Cook Off on Saturday January 17, 2009. Didnt win! Was in bottom third of 35 + cooks. Hmmmmm, keep trying. Modified again 01/03/10. Did not compete at Forsyth CO in 2010. Now I'm getting irritated about this recipe development. No more notes, etc, this recipe is just getting cooked until it is right. Watch out all my chili tasting friends-now I'm going for "Heat in the Chile". Plans are made to compete with this recipe at the same Forsyth CO on Saturday, January 15, 2011. There will be several practice cooks between now and January 14, 2011. January 12-did a Chili Sampling at Rossario's restaurant-getting closer below is revised recipe..... Wish me luck! Damn-did not win. Going to "kick it up"! No, I will not tell you the extra secret ingredient.”
2hrs 15mins

Ingredients Nutrition


  1. Brown pork in lard and drain. Set aside.
  2. Saute onions until caramalized, then add bell peppers, poblanos, whole jalapenos with slits, serranos, and garlic until peppers are slightly wilted.
  3. Add pork, beef, stock, water and whole jalapenos (with 3 slits in sides) to the stock pot.
  4. Simmer, 5 to 6 bubble simmer, for 1 hour. Add all spices.
  5. Simmer, for 1/2 hour and add sauces and drained/diced optional jalapenos.
  6. Taste test, remove whole jalapenos-if need more heat, squeeze seeds and juices from jalapenos into stock pot. If heat not neeeded-remove jalapenos squeeze all seeds and juices from jalapenos, fine dice and add back into stock pot.
  7. Simmer 15 minutes to blend all and serve.

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