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New Mexico Green Chili Chili Recipe (mild)

February 11th, 2012 by Dad · 1 Comment

This week I’ve been gearing up for tonight’s Chili Cook-off at our church in Edmond, Oklahoma, and I’ve prepared a “New Mexico Green Chili Chili” inspired by Dan Tubb’s creation last year. I based my recipe on “Karen’s Classic Old-Fashioned New Mexico Green Chili” with a few modifications. Last Sunday I ‘practiced’ for the first time, and yesterday I made my second and ‘real’ batch. In the initial attempt I used tomatoes, but in today’s version I did not.

I used six Anaheim green chilis in addition to 4 small (4 oz) cans of Hatch green chilis.

Anaheim Green Chilis

I roasted these in the oven using these instructions, basically turning them every 1.5 minutes under the oven broiler for a total of 10 minutes cooking time.

Roasted Green Chilis

Then I covered them with saran wrap for 15 minutes and they were ready to peel.

Peeling the Chilis

I added about a tablespoon of oregano to my recipe, which wasn’t called for in “Karen’s” version. I also added some sliced and sautéed new potatoes, which Dan had encouraged me to use.

New Potatoes

Sautéing the potatoes

Now we’re off to church to see who wins and taste everyone’s creations! For more inspiration, check out the video I made last year at the Chili Cook Off! I may try to make another documentary this year.

Update: My chili was well received, but there was not NEARLY enough of it. No prizes this year. Next year if I make it again, I’ll double or triple the recipe.

The finished chili

The February 2012 Chili Cook Off

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Tags: cooking · dad

1 response so far ↓

  • 1 Gordon // Feb 12, 2012 at 9:53 am

    By coincidence my church is having its cook off this a.m., and I am ready. Your blog intrigues me, as it seems the essence of family involvement in student education. I hope teachers can get in omn some of this action!

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