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Widowmaker Chili

    2 cups dried black beans, rinsed and sorted
     6 cups water
    8 red chile peppers*
    6 green chile peppers*
    6 jalapeño peppers*
    2 red bell peppers
    1 pound spinach, rinsed and stemmed
    12 tomatillos, stemmed
    6 green tomatoes, stemmed
    5 green onions
    5 tablespoons vegetable oil
    1 1/2 pounds lean pork steak, diced
    2 onions, sliced
    8 cloves garlic, finely chopped
    2 tablespoons granulated sugar
    2 tablespoons ground cumin
    1 pound diced ham
    2 cups chopped fresh cilantro

    Combine black beans and water in a stockpot. Bring to a boil and simmer
    until tender, about 2 hours.

    Meanwhile, place red and green chile peppers, jalapeños and bell peppers
    on a baking sheet. Roast under the broiler until the skins are blackened,
    turning often. Place in a bowl and cover with plastic wrap. Let sit for 15
    minutes, then peel and remove the seeds.

    In a food processor, purée chiles, bell peppers, spinach, tomatillos, green
    tomatoes and green onions; set aside.

    Heat oil in a large saucepan and cook pork until browned. Remove and
    drain on paper towels.

    Add onions and garlic to pork grease; sauté until tender, about 3 minutes.
    Add sugar, cumin, ham, pork and the chile purée. Simmer over low heat
    for 2 hours.

    When beans are tender, add meat mixture; mix well. Serve with topped
    with cilantro.

    Makes 12 servings

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