Pot-Roast Green Chili

Congratulations and thank you to Elliot G. for allowing us to publish his award winning chili recipe that won first place during the First Ever WEBS Chili Cook-off.

An easy and adaptable green chili that is savory as well as hot. Adjusting the pepper ratio can curb the heat if desired.

Chili Ingredients:

2 lbs. Lean pot roast (any cut)
5-7 Poblano chilies
2-3 Favorite hot peppers
1-2 Bell peppers
10-12 Tomatillos
1 Medium yellow onion
5 Cloves Garlic
3 C. Chicken broth
3 C. Water
1-4 Tbs. Flour (optional)
2 tsp. Ground cumin
2 tsp. Oregano
3 tsp. Chili powder
2 Bay leaves
3 Dashes white pepper
1 C. Fresh cilantro
4 Green onions
Olive oil
Salt to taste

Cooking Instructions:

Begin by pre-heating oven to 400. Rinse the poblanos, bell(s) and hot peppers and remove the husks of tomatillos, and place on tray in oven to roast. You want the peppers to char slightly and the tomatillos to brown, keep in mind that the timing on the various peppers will differ and that they will need to be turned.

Meanwhile, begin preparing the roast by browning on all sides in a large skillet lightly coated in oil over medium heat. When browned, the roast can be transferred to an oven safe dish with the 3 cup of water (salted), covered and put in the oven. Reduce oven heat to 350.

When the peppers/tomatillos are roasted and cool enough to handle, remove the skins and core all pepper variations (leaving any excess seeds) and coarsely chop along with tomatillos, trying to retain as much juice as possible, place in a bowl and refrigerate.

While you are waiting for the roast to fully cook (3-4 hrs.), you can chop the yellow onion and mince the garlic and set aside.

When the roast is out of the oven, you can begin sautéing the onion and garlic in a large skillet with a light coating of oil, once the onion has become somewhat translucent you can add the water from the roast (beef broth) and the pepper/tomatillo mixture, and turn down heat to a simmer.

Once cool enough, coarsely chop the roast, it should fall apart easily and add it to a large pot, along with the beef broth/pepper mix and continue to simmer.

If you are thickening the chili, heat the chicken broth in a separate pan and add the flour slowly to the desired amount before adding to the pot. You can now add all the dry spices and salt, and adjust to your taste.

You can let it simmer for as long as like (covered) but give it at least an hour.

Finally, wash and remove stems on the cilantro and wash and mince the green onion and add 15-20 minutes before serving. Enjoy!

Serving Size: 6-8

Recipe Credit: Elliot G.