We really enjoy a good bowl of chili, especially on a snowy winter night. I had hoped to participate in the chili cook-off but there’s never enough time when you are building a new business! Plus I’m a supporting sponsor of the event!
Here is my favorite chili recipe. It is a green chili made with tomatillos rather than tomatoes. The framework for the recipe comes from a Hawaiian cookbook but I changed it substantially. You’ll also notice that I don’t put in the amounts of any of the ingredients. That’s because you just have to get the right feel and taste to it. It should turn out savory as opposed to hot or spicy, but it should have a little kick.
This always did well in amateur chili contests, but it takes awhile to make so it’s not a pro competition chili. It always won me plenty of beads though! Good luck and Mahalo!
TODD’s ALOHA CHILI:
1 large Pork loin
Diced Tomatillos (canned works, but fresh is better)
Herdez salsa verde (you can find this at Tito’s on the Square)
Canned roasted green chilies
Green bell peppers
Kahlua (coffee works too, but the Kahlua is better)
McCormick’s lime pepper seasoning (I find mine in the big container at Sam’s Club)
A day ahead of time, coat the loin with oil and rub in the lime pepper seasoning. Let it marinate and warm up your grill. Grill the loin on indirect flame until cooked through. Remove from grill. On chili day, dice your green peppers, garlic and onions and put them in a large pot with some oil and sauté. Add the diced tomatillos, salsa, roasted green chilies and chicken stock. Simmer until the tomatillos are cooked down. Spice up with the chili powder, cumin and lime juice. Shred the pork and add to the pot. Play with the ingredients until you find something that you like. THEN add the Kahlua. Cook until nice and thick. Serve with shredded Colby and jack cheese, sour cream and cilantro.