8 Minute Meals: Award-Winning Chili

(WTNH)-The 3rd Annual Simsbury Spooktacular Chili Challenge will be held on October 28th. Lisa Gray, Executive Director of the Simsbury Chamber of Commerce talks about the event and Chef Dave Schulman to show us how to make award-winning chili.


  • Saturday, October 28 from noon – 5:00pm at the Simsbury Meadows Performing Arts Center.
  • This competition is a fully-sanctioned International Chili Society (ICS) cook-off.
  • New this year is a Youth chili cooking competition for ages 17 and under! Junior chefs are invited to get into the mix with their very own recipes. Categories are traditional Red Chili and People’s Choice. Email info@simsburycoc.org to register. The grand prize is $250.00.
  • Last year we added a Restaurant Chili Competition, and this year the Simsbury Inn is returning to defend their title, along with 15 other restaurants, including Abigail’s Grille & Wine Bar, Attilio’s, Avon Prime Meats, Iron Horse Sports Pub, Kane’s Market, Market Place Kitchen, Plan B, Hop Meadow Country Club, The North House, The Old Well Tavern, Popover Bakery, Table 570, The Tavern at Keney Park, and Tower Ridge Country Club. They will be competing for the coveted BDC, “Best Darn Chili” title and a Chili Bowl trophy. It will be held from 2-5 pm.

Chili Verde Recipe 


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

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 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.

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