2023 -South of the Border Chili Verde

by Richard Chauvin


My first exposure to ICS chili was cooking for the local charity which essentially meant cooking the People’s Choice pot. Cooking between a couple of high-powered competitors quickly showed me that I was not ready for prime time. Having chaired numerous cookoffs got me invited to judge at the Worlds in 1996. That’s where I made many friends who encouraged me to compete. Once I started competing in 2000, I got a lot of helpful advice from some former champions. My chili started getting better judges’ reviews. I first qualified in salsa in 2002, red chili in 2004, and chili verde in 2006. Even with all that…nothing gets turned in until it passes the “Wendy test”. My wife is credited with having the more refined palate. Over the years, I've seen much of the U.S. and made a lot of friends, some I consider family. Every cookoff feels like a combination of family reunion and block party. I’ll tell anybody who’ll listen “It’s chili. Don’t complicate it”.


2 1/2 lbs. of pork tenderloin cut into 3/8-to-1/2-inch cubes
1 cup of diced white onion
4 cloves of garlic-smashed into a purée
2 - 14oz. cans of Swanson’s Chicken Broth
1 - 7oz. can green salsa
2 tbsp Cumin
1 tsp jalapeno powder
2 tbsp green chili powder
1 tbsp salt
1 - 28oz. can whole green chilies cubed
Corn starch for thickening
Salt to taste
El Yucateco Green Pepper Sauce (if needed to adjust heat at the end)


Simmer in pot- 1 can of broth, onion, garlic and green salsa.
Mix together powders and salt.
In separate skillet, gray meat in batches and drain.
At one hour mark add meat to pot with 1 tbsp of mixed powder and second can of broth. Simmer for 1 1/2 hours.
At two- and 1/2-hour mark add remaining powders and cubed chilies.
At ten minutes to turn in adjust salt and heat and add corn starch if needed.