On April 15th, the Red Bluff, California office entered Bernie Guffey’s Chili Verde recipe in the Red Bluff Round-Up Regional Chili Cook-Off and won the People’s Choice award! 

The public is invited to attend the event, which benefits the Red Bluff Fire Department and the Red Bluff Rotary, and sample the chili from all entrants. After tasting all the submissions, they get to cast their vote for the best chili.

Congratulations to the Red Bluff Suburban Propane crew, and Bernie Guffey, Customer Service Center Manager (who perfected the award-winning recipe) for winning the 2023 People’s Choice award as well as the 2023 Showmanship Award for best booth.

 

Print Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Course Main Course
Servings 1 gallon

Equipment

  • 1 Propane Stove

Ingredients
  

Chili

  • 3 lbs Dark pork meat trimmed butt or picnic roast
  • 1 lb Ground pork
  • 1 lb Smoked bacon
  • 1 large Sweet onion
  • 1 large White onion
  • 4 yellow Sweet bell peppers
  • 2 green Bell peppers
  • 2 large Jalapeno peppers
  • 16 oz Flame roasted hatch green chilis
  • 4 cloves Garlic pressed
  • 1 bushel Cilantro minced
  • 15 oz Jar of 505 Verde sauce 3 jars
  • 10 large Tomatillos
  • 1 large Carrot
  • 3 yellow Tomatoes
  • 1 tbsp Green jalapeno tabasco
  • 1 tbsp Chicken bouillon
  • 1 tsp Liquid smoke
  • 2 large Limes juiced and zested

1st Spice Mix

  • 1 tsp Oregano ground
  • 1 tsp Bay leaf powder
  • 1 tbsp Onion powder
  • 1 tbsp Garlic powder
  • 1 tbsp Cumin
  • 1 tsp Coriander
  • 1 tbsp Cilantro
  • 1 1/2 tsp Salt
  • 3 tbsp Green New Mexico chili powder
  • 2 tsp Chicken granules

2nd Spice Mix

  • 1 tbsp Cumin
  • 1 tsp Coriander
  • 1 tbsp Sazon
  • 1/2 tsp Sugar
  • 1 tbsp Garlic powder
  • 1 tsp Pepper
  • 1 tbsp Cilantro
  • 2 tbsp Green New Mexico chili powder

Instructions
 

Chili

  • Trim and dice pork butt.  Cook in tbsp oil, tsp liquid smoke, and tbsp green chile powder.
  • Cook ground pork with the same but leave it as chunky as possible. 
  • Cut and cook bacon (just before crisp remove from heat). 
  • Set all meat aside and add onions, peppers, garlic, green chili, 1 diced yellow tomato, and 1 diced jalapeño then sauté until slightly tender and browned.
  • Add 1st spice mix and cook for 2 minutes.
  • Blend with an immersion blender (or mash with a fork).
  • Add Verde sauce, 5 diced tomatillos, better than bouillon, 1 juiced lime & zest , and 1 diced yellow tomato.
  • Pierce other jalapeño and float in the sauce.  Simmer for 1 1/2 hours.
  • Add chicken and bacon and remove jalapeño squeezing it into the sauce to give it a little heat.  Simmer for 1 hour.  
  • Add the 2nd spice mix, liquid smoke, 5 tomatillos, cilantro, 1 lime (juice & zest), 1 diced yellow tomato, and green tabasco.  Simmer for another 1/2 hour.  Serve.