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.

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.

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

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.

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.

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