New Mexico Green Chili Chili Recipe (mild)

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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Crazy for Cupcakes

This video (just over five minutes long) was Sarah’s final presentation for her 5th grade enrichment class at Chisholm Elementary in Edmond, Oklahoma. She learned more about how cupcakes are made professionally and started a fundraiser for the American Cancer Society, selling cupcakes. My apologies the audio is quiet in the middle of this video, I may have covered the iPad2 microphone with my hand inadvertently. :-(

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Cooking Holiday Sausage Balls (Int’l Cooking Show)

Sarah recorded episode #3 of “The International Cooking Show” today, demonstrating how to cook holiday sausage balls. Her sister, Rachel, joined in this episode which runs 7.5 minutes.

Background music for this video is “Malt Shop Bop” from Incompetech Royalty Free Music.

We used the same recipe for these that we’ve used since 2007.


3 cups Bisquick
1 pound uncooked Jimmy Dean pork sausage
4 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup milk
1/2 tsp. dried rosemary leaves
1/2 tsp parsley flakes

Cook the sausage in a pan, breaking it up into small pieces.
Combine all ingredients in a large bowl “meatloaf style.”
Form mixture into small balls, and place them evenly on a greased cookie sheet.
Bake for about 15 minutes at 350 degrees F.
Share and eat!

Please create your own cooking videos and add them to The International Cooking Show project wiki!

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An iPhone-recorded International Cooking Show Episode

Cross-posted to Moving at the Speed of Creativity, linked from the International Cooking Show project wiki.

Sarah recorded a 6 min, 43 second episode for “The International Cooking Show” tonight and made Black Bean Dip. This is usually served as an appetizer, but we ate this tonight for our dinner.

We need some other participants to make this project truly an “international cooking show” rather than the “Oklahoma cooking show!”

I recorded episode 1 with my Sony GSC-1 Netsharing Cam (flash-based camcorder) in multiple takes. Sarah edited that episode herself with iMovie ’09. We recorded this episode all in one take, using an iPhone 3GS, and uploaded it directly to YouTube with the free application PixelPipe. For some reason the iPhone’s built-in upload to YouTube feature kept timing out, but PixelPipe worked like a charm.

Great work Sarah! Woo hoo! :-)

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