Leyden Street Chili Cook-off
October 19, 2009 • One Dish Meals






Before I give you the winning recipe, you might be interested in the second and third place entries. I was prepared to hate the second place entry which was a ground beef chili with black beans. It looked, frankly, like sloppy joes and all of the judges thought it would be boring – in truth, on it’s own it was a bit one dimensional. But the creator, Nora Neureiter, suggested we stir this creme fraiche with lime zest into the chili, and that made it a winner. The recipe came from a local friend (a family recipe) and Nora made a few adjustments to that when she created her Leyden Lime Success Chili. The third place winner, Julie Michalek, created Buff Chick, a chicken based chili using her hometown favorite hot wing sauce, using a recipe she found on the Internet with a few tweaks. I’m not a hot wing fan – too greasy gross for me – but this chili mimics all of the flavors of hot wings with nice shredded white meat chicken instead of a pile of skin and bones. She was mistakenly told she couldn’t adorn the chili, but with some thinly sliced celery and a few blue cheese sprinkles on top, this would be a fun party chili.

Doug’s Green Chili Posole Stew
Adapted from Doug Wulf – titled “Holy Posole Batman” for the competition
Serves a crowd4-5 pound boneless pork shoulder roast
5 tablespoons Mesquite Liquid Smoke
1 teaspoon salt
2 teaspoons cumin
1 teaspoon coriander
2 teaspoons chili powder
1 14-ounce cans beef broth (low fat, low salt)
1/2 cup extra virgin olive oil
2 28-ounce cans cooked hominy
1 bunch cilantro, leaves only finely chopped
4 ounces hot green tomatillo salsa
2 14-ounce cans stewed Mexican tomatoes
3 bunches scallions (about 20), finely chopped
1 tablespoon cumin
salt and pepper to taste
2 14-ounce cans green enchilada sauce
3 6-ounce cans chopped fire roasted chilies
Shredded Mexican cheese, for garnishPreheat oven to 325 degrees. Using a knife or long tined fork, spear pork roast all over, then place on a large piece of heavy duty aluminum foil. Mix together liquid smoke, salt, cumin, coriander and chili powder and pour over roast. Seal tightly, then wrap 1-2 more times in foil. Place in a baking dish with an inch of water in the bottom and bake for 3 hours. Remove from oven, let cool slightly while still wrapped in foil, then shred pork into bite sized pieces, discarding any chunks of fat or gristle. Put shredded pork into a large pot or crock pot and add all remaining ingredients except the cheese. Stir together, cover and let simmer for an hour to bring all of the flavors together. Serve with cheese as a garnish.
Comments
4 Comments • Comments Feed
The Italian Dish says:
What fun, Michele! Years and years ago, when I was working in Chapel Hill, North Carolina, the town had a chili cook off and our firm entered. We won first place. The owner was from Texas and she had a secret ingredient in the chili that I've used ever since – orange juice. It transforms an ordinary chili into a winner!
October 19, 2009 at 7:06 pm
GarlicBOSS says:
Can't wait to try Doug's Winning Green Chili Posole Stew…thanks
October 20, 2009 at 5:53 am
Peter says:
Any chance that you will share the the 2nd and 3rd place recipes?
🙂
January 5, 2010 at 11:36 am
Michele says:
Peter, unfortunately I only was given the recipe from the winner as he’s a friend and was the organizer. I’ll see if I can round up the other two and if I can will make them up and share in a future post. Stay tuned!
January 5, 2010 at 11:40 am