2016 -Coyote Chili

byJim Watson


In 2009 (and after taking a break from ICS to run his own restaurant) Jim came back hot winning the Salsa World Championship in in West Virginia. Over the previous three decades, Jim has cooked in the WCCC ten times and picked up a few hat tricks along the way, including in 2016! Over the years, Jim and his wife Karen (also a Chilihead!) have become close friends with tons of interesting people they’ve met while cooking chili, and to whom they are very thankful for their help and comments.


Prep time 15-30 minutes

2 1/2 lbs. pork loin cut in 1/2 inch cubes
1 14 1/2 oz. can of Swanson chicken broth
2 tsp. green Tabasco sauce
1 10 oz. can green enchilada sauce
1/2 medium sweet onion diced
4-6 Serrano peppers seeded and diced
2-4 jalapeno peppers seeded and diced
1/2 tsp. celery salt
1 tsp ground oregano
1 tbsp. garlic power
4 1/2 tsp. ground cumin
1 tsp salt
1/2 tsp sugar
28 oz. can of whole green chilies seeded and diced
1/2 cup cilantro finely chopped
2 tsp. Verde bravo green chili powder (All Things Chili)


Cooking time 3 hours

Brown meat, drain and place in pot.

Add the can of chicken broth, green Tabasco sauce, enchilada sauce, onion, all serrano peppers, all jalapeno peppers, celery salt, oregano, garlic, cumin, salt and sugar.

Bring to a boil, reduce to simmer and cook for 2 hour.

Add the green chilies and continue cooking for another 1/2 hour.

Add the cilantro and Verde bravo and continue cooking another 25 minutes then add green Tabasco sauce and salt to adjust the heat and flavor as desired.

Thin with water as needed.