1990 2nd Prize Boguefest Winning Green Chili Stew - From Maril Zammitt
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.
Total Steps
8
Ingredients
14
Tools Needed
3
Ingredients
- 1.5 pounds beef, cut in 1" cubes
- 1.5 pounds pork, cut in 1" cubes
- 3 tablespoons olive oil
- 1 medium bell pepper, chopped
- 1 clove garlic, minced or mashed
- 2 large cans tomatoes
- 1 large can chopped green chilies (7 oz)
- 1/3 cup parsley, chopped
- 1/2 teaspoon sugar
- 1/4 teaspoon ground cloves
- 1 cup dry red wine
- 1/4 cup lemon juice(optional)
- 3/4 cup chicken broth(optional)
- salt
Instructions
Step 1
Brown 1/4 of the beef and pork mixture at a time on all sides in hot olive oil, then remove from the skillet.
Step 2
In the drippings from the meat, sauté the bell pepper and garlic until soft. Add more olive oil if necessary.
Step 3
In a large pot (at least 5 quarts), combine the tomatoes with their liquid, chopped green chilies, chopped parsley, sugar, ground cloves, and wine (or the lemon juice and chicken broth alternative).
Step 4
Bring the mixture to a boil, then reduce heat to simmer.
Step 5
Add the browned meat to the pot and continue simmering for two hours, stirring occasionally.
Step 6
Remove the cover from the pot and simmer for 45 minutes longer.
Step 7
Season the stew with salt to taste.
Step 8
Drink some wine.