1990 2nd Prize Boguefest Winning Green Chili Stew - From Maril Zammitt
By: Mary Bogue
Published: Friday, December 18, 2009 - 1:11pm

Ingredients




1 1/2 pounds EACH of beef and pork, cut in 1" cubes
3 tbs. olive oil
1 medium bell pepper, chopped
1 clove garlic, minced or mashed
2 large cans of tomatoes
1 large can (7 oz) of chopped green chilies
 cup parsley, chopped
1/2 teaspoon sugar
1/4 teaspoon ground cloves
1 cup dry red wine OR ¼ cup lemon juice and ¾ cup chicken broth

Preparation

1 Brown 1/4 of the meat at time on all sides in hot oil, and remove. 2 In drippings, saute bell pepper and garlic ' til soft. Add more oil if necessary. 3 In large pan (at least 5 qts), combine tomatoes and their liquid, green chili, parsley, seasonings and wine. 4 Bring to a boil, simmer. 5 Add all together and continue simmerin g for two hours.Stir occasionally. 6 Remove cover and simmer 45 mnutes longer. Salt to taste. Drink some wine.

About


From Maril's briefr but ecstatic stay in New Mexico back in the 60's. Says Maril, "For the Boguefest -'90 Chili Cook-Off, I put some of the vegetable mix in the blender to make it less stew like and more like a chil. I also pressure-cooked the meat and added it later, after the rest had simmered for 90 minutes or so. I also added more wine, and substituted allspice for the cloves. I added on half of a chopped onion, more chilies, more garlic and New Mexico chili powder.
Memorable eats. Goes very well with rice and beans and/or Navajo bread.