Featured Chili Recipe for February

Chili, Valdez Style Award Winning Chili

This award winning chili recipe was the victor at the 10th Annual World's Championship in the 1976 International Chili Society chili cookoff.  Cook:  Rudy Valdez of New Mexico.  This chili recipe is a guaranteed winner with your family and friends!  A true chili with the flavor of New Mexico.

• 1 lb. Pork Shoulder, chopped into 3/8 inch pieces
• 1 lb. Beef Flank Steak, chopped very finely but not ground
• 1 tsp. Cumin divided into two portions
• 1 Ripe Tomato, chopped
• 1 Clove Garlic, minced
• 1 Medium White Onion, chopped
• 6 6-inch long Celery Stalks, chopped
• 1 8 oz. can Ortega Green Chile Salsa
• 1 8 oz. can Ortega Green Chile Peppers, diced
• 1 tsp. Oregano
• 1 tsp. Tabasco® Sauce
• 1 tbsp. hot New Mexico Chili Powder
• 1 tbsp. medium New Mexico Chili Powder
• 1 heaping tbsp. mild New Mexico Chili Powder
• Water
• Salt to taste

1. Cook Pork and Beef in separate pans for 20 minutes.
2. Add 1/2 teaspoon cumin to each skillet.
3. In a 6-quart saucepan, combine tomato, garlic, onion, celery, chile salsa, green chilies, oregano and Tabasco® Sauce
4. Make a paste, adding a small amount of water, with the three grades of chili powder and add it to the vegetable mixture in the saucepan.
5. Cook mixture 20 minutes.
6. Drain the juice from the meat, except four tablespoons.
7. Add the meat to the vegetable mixture.
8. Cook about one hour or until the meat is tender.
9. Just prior to serving, add salt to taste.