2025 -Davey's Spice Rack Chili Verde
byDave Ronge
I always loved chili but in the mid 1990’s I was living in PA, and I met legendary chili cook Dave Lorenz who sparked my interest in cooking it competitively. I moved back to my home state of CT in 1998 and back burner’d (pun intended) the interest until 2004 when saw an ICS event was taking place in the town I was living in at the time, Collinsville, CT. I decided to cook in that event and took 1st place in Salsa and was instantly hooked. I qualified for all three categories that first year and attended my first WCCC that year in Las Vegas. I put chili cooking on hold for a few years and restarted in 2012 and have been going strong ever since. I have had a ton of fun and made a lot of great friends along the way. I have been on the Big Stage a couple of times, but winning 1st in Verde has made all the efforts and competing so much more meaningful.
Ingredients
2 Lbs. Pork Butt cut in 3/8” cubes2 TBSP Oil
2 Cloves Garlic Minced
½ Lbs. Jalapenos Finely Chopped
1 Can Chicken Broth
7 oz Can Salsa Verde
27 oz Can Whole Green Chiles (Chopped)
15 oz Can Green Enchilada Sauce
2 TBSP Cilantro – Finely Chopped
To Taste Green Hot Sauce
Spice Mix:
2 TBSP Cumin – Mild Bills
2 TBSP Green Chili Powder – Mild Bills
½ TBSP Green Jalapeno Pepper Powder – Mild Bills
½ TBSP Granulated Garlic
½ TBSP Granulated Onion
To Taste Salt
Instructions
Grey meat in oil and drain.Add meat back to pot.
Add Chicken Broth, Jalapeño’s, ¾ Can of Green Enchilada Sauce, Salsa Verde, Garlic and 2 TBS of DUMP
After one hour, add 2 TBS of DUMP
After two hours add 2 TBS of DUMP, 2/3 of Canned Peppers, and Green Enchilada Sauce
½ hour prior to turn in, add remaining Canned Peppers, Cilantro, Green Hot Sauce and remaining spice mix