2015 -Moose Tracks Chili

byEileen Beaty


Eileen, an ICS Grand Master, started cooking in 2000 and has qualified to cook in the WCCC 15 times in EACH category! Winning the Verde championship gives her household two World Champion cooks- her husband Jim is the 1986 Red World Champion. Eileen and Jim join the “club” of married champions.


2 1/2 lbs. pork sirloin, cut into small cubes
2 Tbsp. lard
3/4 cup onions, chopped
14 oz. chicken broth
1 Tbsp. chicken base
1 Tbsp. fresh garlic, minced
1 tsp. celery salt
1/2 tsp. oregano leaves, crushed
2 Tbsp. cumin
4 serrano peppers, seeded and chopped
1 tsp. hot green chili powder
14 oz. green enchilada sauce
27 oz. green chiles, chopped into 3/8 inch cubes
4 oz. hot green chiles, chopped
1 tsp. salt
1 packet Soza Goya
1 oz. Fresh cilantro leaves, finely chopped
Green Tabasco Sauce


Brown pork in the lard and drain.

Add onion, serrano peppers, chicken broth and green enchilada sauce.

Simmer for 1 1/2 hours, stirring often.

Add cumin, celery salt, fresh garlic, 1/2 tsp. oregano leaves, chicken base, Soza Goya and 1 tsp. salt.

Continue to cook for 1 hour (thin as needed with water), stirring often to avoid sticking.

Add the chopped green chiles, hot green chiles and hot green chili powder and cook for another 15 minutes.

Add 1 oz. finely chopped cilantro leaves.

Adjust flavor with 1 tsp. hot green chili powder, Green Tabasco Sauce and salt to taste.