Joanie Loves Bocce – 2cnd Annual Chili Cook-off

October 3, 2008 at 4:29 pm (Joanie Loves Bocce, Napa Valley) (, )

It finally is beginning to feel like autumn.  The light looks different.  The air has a different smell.  The Joanie Loves Bocce jacket comes out of the closet.

Last year when the weather turned colder the Joanies and Tipsy Moonshiners decided to have a chili cook-off on the night they played each other.  The theme was a huge success so it was decided that every autumn bocce season (for as long as the two teams played) there would be a chili cook-off.

This time we decided to spread the love and ask two additional teams…Boccismo and Casino Cowboys.  With the stakes so high, I decided to try something a little different…I was going to make a chili with no beans.

I found the recipe in The Culinary Institute of America’s “One Dish Meals” book and figured it had to be good…CIA recipe = WIN!

Quick note:  When adding the tomato puree I also added a can of tomatillo salsa – to give it a little more flavor.  The diced green chilis I used were not fresh, but from the Ortega can. 

A really big Chili
1/2 C canola oil
3 # pork loin, cut into small dice
2 C small-dice yellow onion
2 T minced garlic
4 C chicken broth
1/4 C tomato puree
1 C diced green chiles
2 fresh jalapenos, minced
3 T chili powder
3 T cumin
2 t ground oregano
4 c diced red skin potatoes, peeled
2 T green Tabasco
1 t white vinegar
1 C grated Monterey Jack cheese
warmed tortillas
1.  Heat the oil in a Dutch oven over high heat.  Season the pork with Salt and Pepper.  Add the pork to the hot oil, and brown – 6-8 minutes.  Transfer to a bowl and save.
2.  Add the onions and garlic to the casserole and saute, stirring frequently, until onions are translucent.
3.  Add the broth, tomato puree, chiles, jalapenos, and the browned pork along with any juices it may have released.  Stir well and bring to a boil.  Immediately reduce the heat to establish a gentle simmer.
4.  Stir in chili powder, cumin, and half of the oregano.  Add the potatoes, green Tabasco, and vinegar and continue to simmer until the pork is tender about 1 1/2-2 hours.
5.  Serve with cheese and tortillas.

And no, I didn’t win the Chili Competition…but, my roomie All-Star Anne did!  But, people did seem to really like it.  Can’t win everything…that night the JLBs won all three games!

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