Grandpa Bills Chili Verde Food

GRANDPA BILL'S GREEN CHILI WITH ʻULU FLOUR

Steps:

• Mix chili, tomatoes and garlic together in a bowl. 
• Stir fry the meat until browned and fully cooked. Make sure not to over cook the meat as it will become dry. If using the vegetarian option, tempeh, there will not be fat left over, so you need to add 3 tbsp of oil (coconut, avocado, or olive oil).
• Add 'ulu flour and brown on low heat until it is light brown, making sure not to burn it. 
• Add the other ingredients and simmer for 1 hour, stirring occasionally. 

GRANDPA RON'S AWESOME THREE-BEAN CHILI

Steps:

• Heat a large stock pot over medium-high heat. Cook and stir beef until browned and crumbly, 10 to 15 minutes; drain and discard grease. Mix beer, tomato sauce, diced tomatoes, pinto beans, red beans, kidney beans, 2 chopped onions, green bell pepper, red bell pepper, brown sugar, garlic, chili seasoning mix, cornstarch, and mustard into ground beef; bring to a boil. Reduce heat, cover pot, and simmer, stirring frequently, until flavors have blended, about 1 hour.
• Top each serving with about 1 tablespoon Cheddar cheese, 1 1/2 teaspoons onion, and hot sauce; season with salt and pepper.

CHILI VERDE FOR BURRITOS

Steps:

• Place pork loin in freezer for about 30 minutes - this will make it easier to cut. Trim all visible fat, and cut into cubes - about 1 inch or so.
• Heat oil in dutch oven, and add pork. Cook til all sides are lightly brown. Remove pork with a slotted spoon, onto a plate or small bowl.
• Add onion to pan and cook until lightly browned and add garlic.
• While onion is browning, put the almonds in a blender or food processor and pulse until almonds are the consistency of meal (don't go to far or you'll have almond butter). Add tomatillos, 1 can of the green chilis, and the jalapeno. Puree for about 1 minute.
• When onions and garlic are done, add tomatillo mixture to pan.
• Season mixture with cumin and chili powder. I probably use about 4 to 5 tablespoons cumin and 1 tablespoon chili powder. It's really just up to you and what you prefer.
• Return pork to pan, add chicken broth and bring to a slow boil. Cover and reduce heat to simmer.
• Cook covered for about 1 hour. Uncover and continue cooking until liquid reduces to your preference.
• Make burritos with the condiments you and your family prefer.

GRANDPA BILL'S CHILI VERDE

Steps:

• Put pork in plastic bag with flour, salt and pepper. Shake until meat is well covered.
• Brown pork in frying pan with oil.
• While meat is browning, you can put the other ingredients in a larger pan, save about ½ cup broth to put in frying pan after pork is out.
• When meat is done, put it in the large pan and pour ½ cup broth in frying pan and stir. Add to larger pot. Simmer until meat is tender.

BILL'S CHILI

Steps:

• Brown tenderloin and onions in large skillet with lots of butter.
• Add everything else with meat and onions to crock pot . Cook on low for two hours. Serve straight not stired.

BILL'S CROCK POT CHILI

Steps:

• In a large skillet, heat the olive oil and start to brown the meat.
• When the meat starts to lose it's pink color, push to one side of the pan and add the onions in the fat.
• Saute the onions until nearly transparent, stir the meat and onions together and pour into a crock pot.
• Add the rest of the ingredients, except the flour and butter, and cook on the low setting for 8 hours. Or if you are in a hurry, 4 hours will be enough on the crock pot's high setting.
• Stirring occasionally About an hour prior to serving, melt the butter in a small frying pan, add the flour and stir until a brown paste has formed.
• Add to the crock pot and stir.
• Recipe # 85268 is a Vegetarian version of this chili, using rice.

CHICKEN CHILI VERDE

Steps:

• Season chicken thighs with 1 teaspoon kosher salt and 1 teaspoon ground black pepper.
• In a large 8-quart Dutch oven, add 2 tablespoon vegetable oil and heat over medium high heat. Once the oil it heated, add the chicken to the pot and sear both sides until golden brown.
• Lower the temperature and add chicken stock. Allow to cook until chicken is cooked thru and tender, about 20 minutes.
• Remove chicken and any stock from pan. Set aside.
• Bring heat to medium, add remaining 2 tablespoons vegetable oil. Add the onions, celery, green bell peppers, poblano peppers and remaining 1 teaspoon salt, sweat until tender. Add in the minced garlic, minced jalapenos, cumin, cayenne and tomatillos, reduce heat. Shred the chicken and fold into the chili. Allow to simmer until the tomatillos break down a little and chicken is very tender, about 30 minutes.
• Fold in the white beans and simmer for an additional 15 minutes. Taste test if more salt is needed and adjust if necessary. Serve!

CHICKEN CHILI VERDE

Steps:

• Season chicken with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Turn chicken and lightly brown on other sides, about 2 minutes each. Transfer chicken to plate; remove and discard skin.
• While chicken is browning, in food processor, process half of poblano chiles, Anaheim chiles, and onions until consistency of chunky salsa, ten 1-second pulses, scraping down sides of workbowl halfway through. Transfer mixture to medium bowl. Repeat with remaining poblano chiles, Anaheim chiles, and onions; combine with first batch (do not wash food processor blade or workbowl).
• Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium. Add 2/3 minced jalapeños, chile-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove pot from heat.
• Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl. Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds. Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees, about 20 minutes.
• Transfer chicken to large plate. Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.
• When cool enough to handle, shred chicken into bite-sized pieces, discarding bones. Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeño into chili and return to simmer. Adjust seasonings with salt and pepper and serve.

EN FUEGO CHILI VERDE

Steps:

• Roast poblano chilies over an open flame or a BBQ until skins turn black. Put in a plastic bag and seal to steam. After 15 minutes remove skins and seeds; chop into small pieces and set aside.
• Brown Pork in pan with small amount of oil. Set aside.
• Heat onions and garlic in a large (5 qt) Dutch oven until shiny.
• Add epazote and jalapenos stir until heated through.
• Add pork, cumin, tomatillos and two cups of chicken broth.
• Cook covered on low for two hours, adding broth as needed. (Don't add too much, it will be too thin.
• The last 30 minutes, add poblanos.
• Salt and pepper to taste.
• The longer it cooks on low the better it is.
• Serve by itself with warm buttered tortillas or over rice.
• Great the next day.

FIREHOUSE PORK CHILI VERDE

Steps:

• Cube pork and dredge it lightly with salt and peppered flour. Brown pork in large pot with olive oil. Add diced yellow onions and garlic to pot. Simmer uncovered until onions are translucent.
• Add roasted, peeled, deseeded and deveined Anaheim chilies, jalapeños, Poblanos, tomatillos and Serrano peppers to food processor and pulse. Take pepper mixture and add to pot with pork.
• Add cumin and chicken broth then stir. Add salt and pepper to taste.
• Let chili Verde cook uncovered for 4 hours; stirring lightly and occasionally.

CROCK POT CHILI VERDE

Steps:

• Place onions and chilies in crock pot. Remove netting from pork roast and place on top. Stir together salsa, cumin, garlic and lime juice. Pour over roast and cook on low for 8-9 hours.
• Remove meat to cutting board, add cilantro to liquid in crock pot.
• Shred meat with two forks and return liquid and stir well.

PETE'S & OLGA'S CHILI VERDE

Steps:

• Boil pork gently for 20 minutes.
• Sauté boiled pork in 3 tbsp olive oil until browned and almost crusty, and set aside.
• Sauté onion, in stock pot, in 3 tbsp olive oil, adding green pepper, serrano pepper, cumin, oregano, and garlic as you go- in that order.
• Add pork.
• Then add enchilada sauce and green sauce.
• Simmer, covered about 45 minutes.
• Just before done check for seasonings and add cilantro.