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Flight Risk Chili


3 LB Tri-tip, 1/4 to 3/8 inch diced
1 OZ. Crown Royal “Northern Harvest” Rye

28 OZ. Swanson beef stock
2 TBL Better Than Bouillon chicken base
1 TBL RealSalt sea salt
3 OZ. Hunts tomato sauce

2 TBL Pendery’s medium roast ground chilis
1 TBL Pendery’s onion powder
1 TSP Pendery’s garlic powder
1/2 TSP Pendery’s white pepper

3 TBL Pendery’s red ground chilis
1/2 TBL All Things Chili: Deadly Dudley chili powder
2 TSP Pendery’s garlic powder
1 TSP Pendery’s Mexican oregano
2 TSP Domino brown sugar

4 TBL Pendery’s quality chili powder
1 1/2 TBL Mild Bill’s cumin
1 TBL All Things Chili cumin
2 TSP Wegmans apple cider vinegar

RealSalt sea salt, to taste
Argo cornstarch, to thicken as needed


Pour 1 oz. of Crown Royal Rye and make a toast to your friends and family.

Combine all stock ingredients and begin to heat.

Brown tri-tip and add to stock along with Spice Dump 1. Cook for 90 minutes.

Add Spice Dump 2. Continue cooking for 15 minutes.

Add Spice Dump 3. Continue cooking for 45 minutes.

As necessary, add cornstarch to thicken and/or salt to taste.

George’s Chili Gang Homestyle Chili


3 LB ground beef
1/2 LB Jimmy Dean mild pork sausage (from Schnucks)
1- 27 OZ. can Bush’s pinto chili beans
2- 14 OZ. cans Swanson chicken broth
1- 14 OZ. can Swanson beef broth
1- 8 OZ. can Hunt’s tomato sauce
1- 14 OZ. can Hunt’s diced tomatoes
1- 8 OZ. can Marca El Pato hot tomato sauce
1- 4 OZ. can Old El Paso whole green chile, chopped finely
1 TBL Crisco oil
1 TSP Tabasco sauce
2 small onions
2 fresh jalapeno peppers

6 TBL Chili Man chili powder
4 TBL Tones chili powder
1 TBL Tones cumin powder
1 TSP Tones garlic powder
2 TSP Tones cayenne powder
1 TBL Domino brown sugar

1 TSP Spice Island white pepper (use 1/2 TSP for each batch of meat, when browning)
1 TSP Accent seasoning (use 1/2 TSP for each batch of meat, when browning)

1 1/2 TBL Penderys arrow root (for thickening; mix with 2 tablespoons of water)
Tones sea salt


Brown sausage; then add 1 1/2 LB ground beef, meat spices and oil.

Brown and drain. This is the first batch of meat.

Add chopped onions, jalapenos, green chilis, tomato sauce (Hunt’s), beef broth, chicken broth and ¾ of the spice mix to chili pot. Bring to a boil then add first batch of meat. Continue cooking.

Brown second batch of meat (don’t forget to use meat spices). Drain and add to chili pot.

Simmer for 2 hours.

Add tabasco, brown sugar, remaining chili spices, hot tomato sauce (El Pato) and diced tomatoes. Cook for 30 minutes or until meat is tender.

Adjust chili gravy with additional chicken broth or arrow root, as necessary.

Add beans 15 minutes before turn in.

Salt to taste.

HellBelly Jr. Homestyle Chili


1.5 LB tri-tip, cubed 1/4 inch
1 LB ground tri-tip
3/4 can Bush’s pinto beans
16 OZ. Swanson beef stock
6 OZ. Goya tomato sauce
3 cloves garlic, minced
1 medium white onion, minced finely

1 TBL Mild Bill’s Hungarian paprika
2 TBL Mild Bill’s: New Mexico Hot chili powder
3 TBL All Things Chili: Champion Blend chili powder
1 TBL Mild Bill’s garlic powder
1/8 TSP Mild Bill’s jalapeno powder
2 TBL Mild Bill’s hatch mild chili powder
2 TBL Mild Bill’s cumin
1 packet Sazón Goya with coriander
1/8 TSP Mild Bill’s serrano powder
1 TSP Morton sea salt
1 TSP Giant store brand brown sugar
16 OZ. can Swanson beef stock


Grind and blend all spice mix ingredients together the night before. The day of cooking, hydrate with 16oz of beef stock and keep separate.

Add other can of beef stock, tomato sauce, garlic cloves and onion to pot. Bring to a boil.

Boil cubed tri-tip separately until gray in color, rinse and add to chili pot.

Make three large meatballs out of the ground tri-tip and boil separately until 3/4 cooked. Add to chili pot and float until 1 hour to go.

Add 1/3 of prepared spice mix every hour.

30 minutes before turn in, add beans.

Adjust chili with jalapeno, serrano powder, salt and/or sweetness as needed.

Chuck’s Outlaw Verde


2 LB. pork, cubed
2 cans (14 OZ. each) Swanson chicken broth
1 can (28 OZ.) Hatch whole green chilies, seeded & chopped
2 cloves garlic, minced
5 jalapenos, seeded & chopped
1 medium onion, chopped
8 OZ. Hatch green enchilada sauce

3 TBL Mild Bill’s cumin
3 TBL Mild Bill’s hatch green chili powder
1 TBL Morton salt
1/4 TSP Mild Bill’s oregano


Gray cubed pork in 1 can of chicken broth; set aside

Mix together cumin, green chili powder, salt and oregano – this is the Spice Mix; set aside.

Chop or blend jalapenos and green enchilada sauce and divide in 3 equal parts; set aside

Combine 1 can of chicken broth, onion, and garlic in cooking pot and heat until onion is translucent.

Add 1/3 blended jalapenos, pork, and 1 1/2 T Spice Mix. Cook on medium heat for an hour.

Add another 1/3 blended jalapenos, 1 1/2 T Spice Mix. Continue cooking for an hour and then add the last 1/3 of blended Jalapenos and remaining Spice Mix. Cook for 30 min.

Duffy’s Irish Chili Verde


3# Boston Butt, cubed
1/2 pound sausage, sautéed and drained
4-Jalapeño peppers, stemmed, seeded and diced
4-serrano peppers, stemmed, seeded and diced
1-poblano pepper, stemmed, seeded and diced
3-7oz cans salsa verde
1-10oz can enchilada sauce
2-10oz can green chilies finely diced
3.5-tablespoons cumin
2-teaspoons hot New Mexico powder
2-teaspoons jalapeño powder
1 tablespoon chicken soup base
1 tablespoon finely minced garlic
1 cup of diced white onion


Sauté pork and drain, add to your favorite pot.

Add fresh peppers, chicken broth, half the canned peppers, chicken soup base, two cans salsa verde, two tablespoons cumin, diced onion.

Cook for one hour.

Add enchilada sauce, one can salsa verde, one tablespoon cumin, sausage.

Cook for 15 minutes, turn off and let sit for 15 minutes.

Add powders, garlic, 1/2 tablespoon of cumin, remainder of canned chilies.

Simmer lightly for an additional hour, salt to taste and enjoy Duffy’s Irish Chili Verde.

California Road Chili


1 cup chopped white onion
14 oz. Beef broth
1 can (8 oz.) tomato paste
1 can (8 oz.) tomato sauce
4 – 6 Cloves of garlic, minced
2 1/2 Tbsp. Gebhardt chili powder (divided)
3 Tbsp. New Mexico mild powder (divided)
1 1/2 tsp. garlic granules
1 Tbsp. onion granules
4 Tbsp. California mild powder (divided)
2 Tbsp. New Mexico hot powder (divided)
1 1/2 tsp. salt
1 Tbsp. Chimayo powder
3 Tbsp. Cumin (divided)
3 lbs. tri tip beef, cubed
1/2 tsp. light oil
1/2 tsp. Cayenne powder
1 tsp. Mexican oregano
1 (73/4 oz.) tomato sauce hot
14 oz. Chicken broth
1 1/2 Tbsp. Pasilla powder
1/2 tsp. Arbol powder


Add to pot: onions, beef broth, tomato paste and tomato sauce, fresh garlic, Gebhardt powder, 3/4 Tbsp. New Mexico mild powder, onion and garlic granules, 2 3/4 tsp. California mild powder, 1 1/2 tsp. New Mexico hot powder, salt, Chimayo powder and 2 Tbsp. cumin.

Simmer pot for 30 to 40 minutes.

In another pot, brown meat in oil.

Put in 1/4 Tbsp of New Mexico mild powder, salt, sprinkle of garlic granules and 1/4 tsp. of California powder.

Drain and add to pot first pot, combining well.

Add 3 Tbsp. of California mild powder, Pasilla powder, New Mexico oregano and hot tomato sauce.

Simmer for 1/2 – 2 hours.

Add 1 Tbsp. of cumin to pot and salt to taste.

Continue to simmer.

If needed, add chicken broth, Arbol powder and 1 1/2 tsp of Mexico hot powder.

Bonfire Chili


3 lbs. meat cut into 1/4 inch cubes
Cooking oil or spray
4 Tbsp. ground chili powder
2 Tbsp. cumin
1/2 tsp. black pepper
7 3/4 oz. can of El Pato tomato sauce
2 tsp. salt
2 tsp. onion powder
2 garlic cloves, chopped finely


Lightly coat pan with cooking oil or spray; once pan is warm, add meat and cook until browned.

Add chili powder, cumin, pepper and salt.

Allow to cook for one hour, stirring occasionally.

Add tomato sauce, onion powder and garlic, simmer until done.

Add salt and heat, if necessary.

Flight Risk Chili


3 lbs. beef – chili grind

1 14 oz. can beef broth
1 14 oz. can chicken broth
4 oz. tomato sauce

Spice Dump 1:
2 Tbsp. ground red chili pepper
1 Tbsp. onion powder
1 tsp. garlic powder
1/2 tsp. ground pepper

Spice Dump 2:
3 Tbsp. ground red chili pepper
2 tsp. garlic powder
1/2 tsp. oregano

Spice Dump 3:
3 Tbsp. of your favorite quality chili powder
3 Tbsp. cumin

1 mini brick Velveta Cheese Original

Your favorite hot sauce



Start heating the broth mixture.

Brown the chili grind and add to the broth along with Spice Dump 1, bring to a boil and simmer for about an hour.

1 hour before turn in add Spice Dump 2.

45 minutes before turn in add Spice Dump 3.

About 15 minutes before serving add the velveta cheese.

Use the hot sauce and salt to your liking.

Coyote Chili


Prep time 15-30 minutes

2 1/2 lbs. pork loin cut in 1/2 inch cubes
1 14 1/2 oz. can of Swanson chicken broth
2 tsp. green Tabasco sauce
1 10 oz. can green enchilada sauce
1/2 medium sweet onion diced
4-6 Serrano peppers seeded and diced
2-4 jalapeno peppers seeded and diced
1/2 tsp. celery salt
1 tsp ground oregano
1 tbsp. garlic power
4 1/2 tsp. ground cumin
1 tsp salt
1/2 tsp sugar
28 oz. can of whole green chilies seeded and diced
1/2 cup cilantro finely chopped
2 tsp. Verde bravo green chili powder (All Things Chili)


Cooking time 3 hours

Brown meat, drain and place in pot.

Add the can of chicken broth, green Tabasco sauce, enchilada sauce, onion, all serrano peppers, all jalapeno peppers, celery salt, oregano, garlic, cumin, salt and sugar.

Bring to a boil, reduce to simmer and cook for 2 hour.

Add the green chilies and continue cooking for another 1/2 hour.

Add the cilantro and Verde bravo and continue cooking another 25 minutes then add green Tabasco sauce and salt to adjust the heat and flavor as desired.

Thin with water as needed.

Competition Spankin’ Chili


Add to stock pot 2 14 oz. Swansons chicken broth
1 7 3/4 oz. can of regular El Pato mexican tomato sauce
1 6 oz. can spicy V-8 juice
4 tsp. McCormick/Schilling onion powder (or 1-2 medium finely diced onions)
2 tsp. McCormick/Schilling garlic powder (or 6-8 cloves finely diced garlic)
2 Tbsp. McCormick chili powder (or other suitable chili powder blend like Gebhardt’s)

@ 1.5 hours add ingredients below (mix with broth from your chili pot until rich paste is formed)
2 Tbsp. McCormick chili powder (or other suitable chili powder blend like Gebhardt’s)
3 tsp. California chili powder
5 tsp. McCormick ground cumin
1/2 tsp. Accent of MSG (optional)
1 Tbsp. Tabasco red pepper sauce
Salt to taste

@ 2 hours add to pot (mix with broth from your chili pot until rich paste is formed)
1 tsp. New Mexico chili powder
1 1/2 tsp. Tabasco red pepper sauce
1 Tbsp. McCormick chili powder (or other suitable chili powder blend like Gebhardt’s)
1 tsp. McCormick ground cumin
Salt to taste

@ 2 hrs. 40 min. (mix ingredients below with broth from your chili pot until rich paste is formed)
5 tsp. McCormick arrowroot (or corn starch)
1/2 tsp. McCormick garlic powder
1/2 tsp. brown sugar
1 tsp. McCormick ground cumin
1 Tbsp. McCormick chili powder (or other suitable chili powder blend like Gebhardt’s)
1/4 tsp. New Mexico chili powder
Salt and Tabasco red pepper sauce to taste


Brown in 3 batches in a non-stick skillet (or spray Pam in a regular heavy duty frying pan), 4 lbs. Tri Tip (top sirloin) cubed with 1 tsp salt and 1/2 tsp.

McCormick white pepper in each batch.

Rinse each batch with clear water and place in stock pot.

Brown 1 to 2 lbs. pork chops (bone in), lightly seasoned with seasoning salt.

Place in stock pot with chili meat.

Bachelor Beer Chili


2 1/2 lbs. pork sirloin, cut into small cubes
2 Tbsp. lard
3/4 cup onions, chopped
14 oz. chicken broth
1 Tbsp. chicken base
1 Tbsp. fresh garlic, minced
1 tsp. celery salt
1/2 tsp. oregano leaves, crushed
2 Tbsp. cumin
4 serrano peppers, seeded and chopped
1 tsp. hot green chili powder
14 oz. green enchilada sauce
27 oz. green chiles, chopped into 3/8 inch cubes
4 oz. hot green chiles, chopped
1 tsp. salt
1 packet Soza Goya
1 oz. Fresh cilantro leaves, finely chopped
Green Tabasco Sauce


Brown pork in the lard and drain.

Add onion, serrano peppers, chicken broth and green enchilada sauce.

Simmer for 1 1/2 hours, stirring often.

Add cumin, celery salt, fresh garlic, 1/2 tsp. oregano leaves, chicken base, Soza Goya and 1 tsp. salt.

Continue to cook for 1 hour (thin as needed with water), stirring often to avoid sticking.

Add the chopped green chiles, hot green chiles and hot green chili powder and cook for another 15 minutes.

Add 1 oz. finely chopped cilantro leaves.

Adjust flavor with 1 tsp. hot green chili powder, Green Tabasco Sauce and salt to taste.


Salsa and Tango Chili


1 15 oz can of Hunts Tomato Sauce
6-8 ripe tomatoes, diced
1 bunch green onions, chopped
1 medium mild sweet onion, diced
1/2 red onion, diced
1/2 cup diced yellow bell pepper
1/2 cup diced red bell pepper
1/2 cup diced orange bell pepper
2 medium Jalapeno peppers, seeded and diced
4-6 Serrano peppers, seeded and diced (add this heat to taste)
1/4 cup chopped cilantro
2 tsp crushed garlic
2 tsp ground cumin
salt to taste
lime juice to taste


In a large bowl, combine and mix all ingredients except the salt and lime juice.

Let mixture sit for 15 to 20 minutes.

Just before serving, add the salt and lime juice to taste.

Yields approximately 6 cups

Strange Brew Chili


2 1/4 lbs. Cubed tri-tip roast (trimmed of fat)
1 can Swanson beef broth
1 can Swanson chicken broth
1 can tomato sauce
2 Sunsweet pitted prunes
Crisco shortening
Water (used Farmers Branch, TX)

1st spices
1 tbsp American paprika
1 1/2 tsp onion powder
1 tsp garlic powder
2 tsp beef granules
1 tsp chicken granules
1/2 tsp seasoned salt
1/2 tbsp New Mexico chili powder
1/2 tbsp New Mexico ground chili pepper

2nd spices

3 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp seasoned salt
1 1/2 tbsp Gephardt chili powder
1 1/2 tbsp Texas style chili powder
1/2 tbsp New Mexico hot ground chili pepper
1/2 tbsp New Mexico light chili powder

3rd spices
2 tsp Texas style chili powder
1 tsp ground cumin
1/4 tsp garlic powder

Tabasco sauce (as needed for heat)

cooking time – 3 hours


Brown meat in 2 tbsp of Crisco shortening.

Place meat in colander and drain off shortening.

Rinse meat with water and return meat to pot.

Add broths, tomato sauce, prunes and 1st spices.

Cook approximately 2 hours, removing prunes after 1st hour (prunes may explode if left in longer).

Add water if necessary.

Cook longer if meat is not tender.

30 minutes before turn in, add 2nd spices.

15 minutes before serving, add 3rd spices.

Add seasoned salt for taste.

For heat, add Tabasco to taste.

Deflate TailGate Chili


Mix and set aside the following Seasoning Blend:
2 tbsp light Texas chili powder
2 tbsp dark Texas chili powder
1 tbsp Mexene chili powder
1 tbsp mild California chili powder

2 lbs 80/20 ground chuck
1 14 1/2 oz can beef broth (like Swanson)
1 14 1/2 oz can of chicken broth (like Swanson)
8 oz water
8 oz tomato sauce

1st set of spices:
3 tbsp of Seasoning Blend (see above)
1 tbsp onion powder
1 tsp paprika
1 tsp beef granules
1 tsp chicken granules
1/2 tsp cayenne pepper

2nd set of spices:
3 tbsp of Seasoning Blend (see above)
1 tsp ground cumin
1 tbsp garlic powder
1 tsp Tabasco


Brown the meat in Crisco shortening, put in colander to drain and rinse it.

In large pot add the cooked meat, can of beef broth, 1/2 can of the chicken broth (the remaining broth can be used to adjust the consistency of sauce if needed), water, can of tomato sauce and the 1st set of spices.

Simmer for 2 hours and then add the 2nd set of spices.

Continue to simmer for another 30 minutes.

Add salt to taste.

Chili Verde From Tijuana


2 lbs of pork tenderloin cut into small cubes
1 sweet onion finely chopped
1 28oz can green chilies seeded and chopped
2 14.5oz cans chicken broth
1/2 cup herdez tomatillo sauce

spice mix
2 tsp garlic powder
2 tbsp cumin
1 1/2 tbsp green chili powder
1 tsp jalapeno powder
1 tsp salt – adjust to taste

one hour before serving
4 oz can whole green chilies seeded and peeled
2 tsp cumin
1 tsp jalapeno powder
2 tbsp tabasco green pepper sauce


In 5 quart pot, brown the pork then add onion and chicken broth.

Add 1/2 cup tomatillo sauce and simmer for 1 hour, occasionally testing meat for tenderness.

Additional water or chicken broth may be needed to keep ingredients covered.

Add spice mix and simmer for an hour.

Add the remaining 4 ingredients and cook for an hour adjusting the thickness with chicken broth or water.

During the last 10 minutes add additional heat, if desired, using tabasco green pepper sauce.

Salt to taste.


Almost Famous Red Chili


3 lbs of tri-tip cubed
1 8 oz. can tomato sauce
1 15 oz can of chicken broth
1/8 tsp. red pepper powder
1 tsp. chicken base
2 Tbsp. Gebhardt’s chili powder
2 Tbsp. Ray’s brand chili powder
1 15 oz. can beef broth
1 Tbsp. Ray’s brand onion powder
1 whole jalapeno seeded and halved

1/2 tsp. white pepper
1 packet Sazon goya seasoning
1/2 tsp. salt
3 Tbsp. Gebhart’s chili powder
1 Tbsp. Ray’s brand garlic powder
2 Tbsp. Ray’s brand cumin
2 Tbsp. New Mexico light chili powder

1/4 tsp. brown sugar
1 Tbsp. New Mexico light chili powder
1 tsp. Ray’s brand cumin

1 Tbsp. Gebhardt’s chili powder
Thicken with arrow root
salt or brown sugar to taste
tomato sauce if needed


Brown cut up tri-tip in pot until gray in color.

Add the next 9 ingredients, bring it to a boil, cover and simmer for one hour.

Add the next 7 ingredients and cook for another 30 minutes before adding the brown sugar, New Mexico light chili powder and cumin.

Continue to simmer pot for another 30 minutes.

20 minutes before turn in, add the remaining ingredients adjusting taste with the salt or brown sugar and tomato sauce if needed.


Dragonfly Chili


2 tbsp olive oil
3 lbs pork loin – cubed
1/8 lb regular Jimmy Dean Sausage – cooked and finely chopped
1 14 1/2 oz can of Swanson chicken broth
1/2 of medium white onion – diced
3 tbsp chicken bouillon base
28 oz can of Hatch chili peppers – chopped
5 serrano peppers – seeded and diced
4 jalapeno peppers – seeded and diced
1 tsp celery salt
1/2 tsp ground oregano
1 tbsp garlic powder
1 tbsp ground cumin
1 10 oz can green enchilada sauce
2 tbsp cilantro – finely chopped
1 tsp hot green chili powder
2 tsp ground cumin
Green Tabasco sauce to taste
Salt to taste


Brown meat in olive oil, drain and place in pot.

Add the can of chicken broth, onion, chicken base, 3 of the serrano peppers, 2 of the jalapeno peppers, celery salt, oregano, garlic and cumin.

Bring to a boil and let it roll gently for 1 hour.

Add the remaining serrano peppers, jalapeno peppers, 1/2 (14 oz) of Hatch chili peppers and enchilada sauce.

Continue cooking for another 1- 1 1/2 hours.

The last 30 minutes add the remaining 14 oz of Hatch chili peppers, cilantro, hot green chili powder and cumin.

Use the Green Tabasco and salt to taste.

Try Tips Chili


3 lbs. Lean Tri-tip, 1/4 inch cubes
10 oz. Swanson’s Chicken Broth
8 oz. Swanson’s Beef Broth
2 Tbsp Rancho De Chimayo Hot New Mexico Chile Powder
2 Chicken Bouillon Cubes
4 oz Hunts Tomato Sauce

3 Tbsp Medium Hot New Mexico Chile Powder
4 Tbsp Quality Chili Powder
1 Tbsp Garlic Powder
1-1/2 Tbsp Onion Powder
1 t. Sea Salt
2 oz Hunts Tomato Sauce

3 Tbsp Mild California Chile Powder
1/2 Tbsp Hot New Mexico Chile Powder
1 Tbsp Cumin
2 t. Corn Starch
1 t. Sea Salt


Rinse the blood off of the meat.

Lightly brown tri-tip in small batches until grey in color and add to pot.

Add next 5 ingredients, bring to a boil, cover and reduce to a light boil for 2 hours or until meat is very tender.

Add the next 6 ingredients and turn to a very low simmer for 30 minutes.

Add the next 5 ingredients and leave at a very low simmer for 30 minutes.

You may adjust to taste by adding small amounts of Cayenne or Red Tabasco, Cumin, Salt or Brown sugar.

Add chicken broth as necessary to cover meat.

Simmer until tender.

*For a smoother sauce, run powders through a spice grinder and soak them in a very small amount of chicken broth.

Sausage Party Chili


6 ounces regular breakfast sausage
2 teaspoons Wesson(R); Oil
3 pounds tri-tip beef, cut into small pieces or coarse ground
1 medium onion, finely chopped
1 can (14 1/2 ounces) beef broth
1/4 teaspoon oregano
3 tablespoon cumin
7 cloves Gilroy garlic
2 tablespoons Gebhardt(R); chile powder
1 tablespoon hot chile powder
1 tablespoon mild chile power
5 tablespoons red chile powder
1 can (8 ounces) Hunt’s(R); Tomato Sauce
1 can (10 ounces) RoTel(R); Diced Tomatoes and Green Chilies
3 Dried California chile peppers, boiled and pureed
1 Dried New Mexico chile peppers, boiled and pureed
5 Dried Cascabel chile peppers, boiled and pureed
1/2 teaspoon cayenne pepper
1 can (14 1/2 ounces) chicken broth
1 teaspoon Tabasco Pepper Sauce
1 teaspoon brown sugar
juice of one lime
salt to taste


Brown the sausage, dry, and set aside.

Heat oil in a pot, and brown the beef.

Add the cooked sausage to the pot.

Add the onion and beef broth to cover the meat.

Boil for 15 minutes.

Add oregano and half of the cumin.

Reduce heat to a light boil, and then add the garlic.

Combine the chile powders into a mixture, then add half of that mixture, and cook 15 minutes.

Add the tomato sauce and Ro*Tel with the puree from the dried peppers.

Add the chicken broth for the desired consistency.

Cook for one hour, stirring often.

Add the remaining chile powder mixture and the remaining cumin, and simmer for another 25 minutes on low to medium heat.

Turn up the heat to a light boil, and add the Tabasco, cayenne pepper, brown sugar, lime juice and salt.

Kathouse Chili Verde


4 lbs pork, cubed
1 lb hot green chilies, chopped
1 1/2 lbs tomatillos
1 lb mild green chilies, chopped
2 onions, minced
2 jalapenos, minced
3 cloves garlic, minced
1 t oregano
1/4 cup cilantro
2 T cumin
4 cups chicken broth
2 bay leaves
Salt & pepper


Chop chilies, onions, garlic, jalapenos, tomatillos, cilantro.

Saute onions and garlic in pot.

Brown pork with salt & pepper in oil.

Add to pot with onions & garlic.

Add chicken broth, bay leaves, hot & mild chilies, tomatillos, oregano, jalapenos, and cumin.

Cover and simmer.

1/2 hour before turn in, remove bay leaves, add chopped cilantro.

Add salt to taste.

Warning Shot Chili


1 tsp. Tradewinds ground Cayenne pepper
1 TBSP Tradewinds MSG
5 TBSP Tradewinds ground Cumin
2 TBSP ground Chimayo chile powder
2 TBSP ground Pasilla chile powder
2 TBSP New Mexico Hot chile powder
6 TBSP Tradewinds California Chili Powder
5 tsp. Tradewinds granulated garlic
5 tsp Tradewinds granulated onion
3 tsp. Smart & Final non-iodized salt
1/4 tsp. Ground chile piquin powder
4 cans chicken broth
2 TBSP cider vinegar
2 sweet onions, minced
8 TBSP garlic, pureed
5 lbs. cubed Smart & Final tri-tip beef
2 8-oz. cans El Pato brand Mexican tomato sauce (yellow can)
2 oz. Smart & Final pork tenderloin
4 oz. Jimmy Dean hot sausage
2 small cans Ortega fire-roasted green chiles (3 per can), seeded and minced
2 tsp. Tabasco sauce (traditional flavor)


Measure dry ingredients prior to day of cookoff, keep in refrigerator or freezer.

Preparation prior to cooking:
Place onion, garlic, and two minced green chiles in a blender with a small amount of chicken broth; puree, pour into chili pot.

Pour El Pato Mexican tomato sauce in pot with pork tenderloin.

Add one can of chicken broth to blender and the entire set-up, reserving 2 TBSP of set-up mixture.

Blend broth and set-up.

Pour one-third of broth/set-up mixture into chili pot.

Hour #1:
Boil ingredients in chili pot, keeping temperature between 180-200 degrees.

Meanwhile, in a frying pan, sautee’ the cubed tri-tip until no longer pink; strain, reserving juices; set aside.

Sautee the Jimmy Dean hot sausage.

Place sausage in a bouquet garni bag, place bag in the chili pot, and allow sausage bag to float in chili pot.

Watch pot and add broth as needed.

Hour #2:
Add half of remaining broth/set-up mixture into chili pot.

Add two minced green chiles.

Add broth as necessary.

Take reserved meat juices and run through a coffee filter.

Add strained meat juices to chili pot.

30 minutes after Hour #2, add sauteed meat to chili pot.

Add broth as necessary.

Hour #3:
Remove pork tenderloin and bouquet garni bag; discard.

Add half of remaining broth/set-up mixture into chili pot.

Continue to boil, watching consistency.

30 minutes before conclusion of cooking: Add all remaining ingredients, including Tabasco. Blend well.

Adjust salt to taste.