Green & Gold Chili
Tomatillo, poblano and pork chili with beans and corn. Includes tips on swaps, heat control, storage, and vegetarian options.
This recipe was created for the Second Annual Chili Cookoff at the Milwaukee Spice House.
Submitted by: Ryan Bennett from Milwaukee, WI
Yield: 3 quarts
- Simmer poblanos and New Mexican chiles in beef stock, then puree with tomatillos for a bright green base.
- Brown pork seasoned with bratwurst spice, add vegetables, beans, and corn, then simmer and adjust seasoning.
- You can swap broths, seasonings, or protein, roast peppers instead of simmering, and store or freeze leftovers.
Spices
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Preparation Instructions:
thespicehouse.com
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Frequently Asked Questions
How spicy is this chili?
This chili is generally mild to medium. Poblanos are mild; New Mexican chiles add the most heat. To lower the heat, remove seeds and membranes from the New Mexican chiles or use fewer of them. To increase heat, add more New Mexican chiles, a pinch of cayenne, or chopped jalapeno.
Can I roast the peppers instead of simmering them?
Yes. Char peppers over a gas flame, on a grill, or under a broiler until blistered. Put them in a covered bowl or plastic bag to steam for 10 minutes, then peel, core, and chop. Roasting gives a smoky flavor. Cool slightly before blending the pepper-tomatillo base to avoid splatter.
What can I use if I do not have bratwurst seasoning?
Substitute 1 tablespoon of Italian sausage or pork sausage seasoning, or make a simple mix: 1 teaspoon ground fennel, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and a pinch of black pepper. Adjust to taste.
How can I make this chili vegetarian or vegan?
Swap the ground pork for crumbled tempeh, textured vegetable protein, or sautéed chopped mushrooms. Replace beef stock with vegetable stock and use a vegetarian sausage seasoning or the suggested spice mix for savory depth. Add extra beans for protein.
How should I store and reheat leftovers?
Refrigerate in an airtight container for 3 to 4 days. Freeze up to 3 months. Thaw overnight in the fridge and reheat gently on the stove, adding a splash of stock or water if it thickened.
Can I use canned tomatillos or salsa verde instead of fresh tomatillos?
Yes. Use a 14 to 16 ounce can of tomatillos or about 1 cup of salsa verde. Canned options save time and still give the bright green base. Taste before adjusting salt because canned products can be saltier.
How do I adjust the thickness of the chili?
To thicken, simmer uncovered until liquid reduces. For a thicker, slightly corn-flavored finish, stir in 1 to 2 tablespoons masa harina diluted in a little water and simmer 5 minutes. To thin, add hot stock or water a little at a time.
What are good serving ideas and toppings?
Serve over rice, with warm tortillas, or alongside cornbread. Top with chopped cilantro, diced onion, shredded cheese, sour cream or crema, avocado slices, and a lime wedge for brightness.
How spicy is this chili?
This chili is generally mild to medium. Poblanos are mild; New Mexican chiles add the most heat. To lower the heat, remove seeds and membranes from the New Mexican chiles or use fewer of them. To increase heat, add more New Mexican chiles, a pinch of cayenne, or chopped jalapeno.
Can I roast the peppers instead of simmering them?
Yes. Char peppers over a gas flame, on a grill, or under a broiler until blistered. Put them in a covered bowl or plastic bag to steam for 10 minutes, then peel, core, and chop. Roasting gives a smoky flavor. Cool slightly before blending the pepper-tomatillo base to avoid splatter.
What can I use if I do not have bratwurst seasoning?
Substitute 1 tablespoon of Italian sausage or pork sausage seasoning, or make a simple mix: 1 teaspoon ground fennel, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and a pinch of black pepper. Adjust to taste.
How can I make this chili vegetarian or vegan?
Swap the ground pork for crumbled tempeh, textured vegetable protein, or sautéed chopped mushrooms. Replace beef stock with vegetable stock and use a vegetarian sausage seasoning or the suggested spice mix for savory depth. Add extra beans for protein.
How should I store and reheat leftovers?
Refrigerate in an airtight container for 3 to 4 days. Freeze up to 3 months. Thaw overnight in the fridge and reheat gently on the stove, adding a splash of stock or water if it thickened.
Can I use canned tomatillos or salsa verde instead of fresh tomatillos?
Yes. Use a 14 to 16 ounce can of tomatillos or about 1 cup of salsa verde. Canned options save time and still give the bright green base. Taste before adjusting salt because canned products can be saltier.
How do I adjust the thickness of the chili?
To thicken, simmer uncovered until liquid reduces. For a thicker, slightly corn-flavored finish, stir in 1 to 2 tablespoons masa harina diluted in a little water and simmer 5 minutes. To thin, add hot stock or water a little at a time.
What are good serving ideas and toppings?
Serve over rice, with warm tortillas, or alongside cornbread. Top with chopped cilantro, diced onion, shredded cheese, sour cream or crema, avocado slices, and a lime wedge for brightness.
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