We were watching an episode of Guy Fieri's Diners, Drive-Ins and Dives a few weeks ago. It featured a place called Slim's Last Chance Chili Shack, in Seattle, WA. It's south of downtown, and we hadn't heard of it while we lived there. Here's a link to their website
Anyway, they make both a red chili and a green chili. And the owner was showing Guy how to make both chilis, listing off all the ingredients as he put them together. So, when it came on again (you know how Food Network is), Steve realized it was the same show, so I put in a tape and taped the episode. Then I spent about half an hour playing it over and over, pausing it, even putting on the closed captioning, to write down everything that went into the chilis.
Last weekend we made the Green Chili, or Chili Verde. We just guessed at amounts. Here is our recipe:
NOTE: We ordered spices online from Penzeys.
When Steve was cooking chicken (in the iron skillet) with his Steak Seasoning, I could smell the garlic and onion powder six feet away at the computer! Steve tossed all our old spices. No more 99-cent spices from Shoppers, or even the name-brand spices from other grocery stores. When we had Corey over and made Two Alarm Chili, but using our own spices*, it didn't taste very good. From now on, only the good stuff from Penzeys! So, everything below is from Penzeys, except the salt (Morton Coarse Kosher Salt), but including the pepper (India Special Extra Bold Peppercorns - really good!).
*Before we moved from Memphis to Seattle, I was afraid we wouldn't be able to find the Two Alarm Chili mix, so I measured everything in the packets. However, if using cheap spices: ugh! And we still sometimes buy the mix because it's easier - and very good, too.
So, here's our recipe:
Our Approximation of Slim's Last Chance Chili Verde
1 Tbsp Onion Powder
1 Tbsp granulated Garlic
1 Tbsp Smoked Paprika
1 Tbsp Ancho Chili Powder
2 tsp Chili 3000
1 Tbsp dark brown sugar
1 tsp Kosher salt
1 tsp black pepper
About 1/4 cup Extra Virgin Olive Oil
1 pork butt (shoulder) roast, preferably bone-in (about 2-3 lb.)
Set aside about 2/3 of the dry spices to be used as a rub on the pork roast, and reserve the rest to add to the chili. Mix the 2/3 of the spice rub with the olive oil to make a paste, then rub all over the pork roast.**
We did the usual with the pork roast: heat up roasting pan on stovetop, sear pork roast, then into oven at 325 for 4 hours.
For the green sauce, we oven roasted everything (rather than reserving the onion and garlic to saute in a pan). We used:
2 Poblano peppers
2 Anaheim peppers
2 Jalapeno peppers
About 10 very small Tomatillos (probably fewer if they were bigger)
1 Yellow Onion
4 cloves fresh Garlic
About 2 Tbsp Olive Oil
1 tsp each salt and pepper
Rinse and dry the peppers, but leave whole. Peel onion and roughly chop into quarters. Peel garlic cloves. Put all vegetables into a roasting pan (metal or glass) and toss with olive oil, salt and pepper. Roast in a 400 degree oven and check in 45 minutes to see if everything is roasted golden brown, but not burning (depends on your oven). Let vegetables cool. Pull the stems off the peppers and seed them, also pulling out the veins (the heat is in the seeds and veins). Or, you can leave some seeds in for heat. You can peel if you want - we never bother with peeling peppers. Put all veggies into the blender and blend until smooth.
We let the roasted pork and green sauce rest in the fridge overnight and made the chili the next day.
2 Cups Chicken Broth
1/4 Cup Masa flour
1/4 Cup Olive Oil
Reserved 1/3 of Dry Rub
1 tsp granulated Garlic
1 tsp Season Salt (we use McCormick Season All Season Salt)
1 tsp Mexican Oregano
1 tsp Cumin
Salt, Pepper to taste
Shred pork and put into a big pot. Add the green sauce, 2 cups chicken broth, and the spices, and bring to a simmer. In a small bowl, mix the Masa flour and Olive Oil into a smooth paste. Whisk the masa paste into the chili and simmer about 20 more minutes.
We served it over rice. Leftovers are also good with pasta. We did not add any cheese or sour cream - it didn't need a thing added on top.
**Adding oil to the spice mixture is Steve's most recent brilliant idea. He's been doing that with everything - mixing oil with the Steak Seasoning before putting on chicken or pork chops. It adheres to the meat better than just putting on dry seasoning.
Sorry the chili is kind of an unappetizing color. It really is very, very good. And oven-roasting the chilis and then seeding them is the way to go - I didn't have capsaicin on my hands for days, burning myself.
Okay, this is funny. I went to the Food Network site to be sure I had the show name correct, and searched recipes - here's the recipe!