By David J Rust on April 05, 2011
"I first made this chili verde in a workplace cook-off and managed to take first prize and win $100 in the process. I love chili and also have a couple red versions that I enjoy making. Yes, some of my chili recipes have beans (I love the texture of a well-cooked pinto bean) and some do not. This recipe does not. Please enjoy!"
Serving Size: 1 (309 g)
Servings Per Recipe: 24
"From one David to another, this chili was AWESOME! I thought it would be too much cumin, but it wasn't overpowering at all. I roasted the de-seeded hot peppers with the tomatillos. The only thing that I changed was to not add water. I used some serrano peppers that I had dried in place of the crushed red pepper also. It was a huge hit at the UFC party! A little sour cream and cheese on top was really good. Maybe I'll try some crushed tortilla chips next time. Thanks a lot David for sharing the great recipe. I will definitely make this again! P.S. I would love to see your red version! Hint Hint!
I just made this again... I used a produce bag and a quarter of tomatillos and a whole spice jar of cumin. I also used "boiled chicken chinese style" recipe and put four bratwurst in to cook with a whole tray of thighs. I used ten cups of the broth from cooking the chicken for the liquid in the chili. I added the cooked, shredded chicken and bratwurst at the end of cooking along with the cilantro. This time I roasted whole jalapenos and four heads of garlic with the tomatillos. Mmmmmmmm."