Captain's Green Fire Chili
This award-winning chili recipe from retired Fire Department Captain Paul Leibman is inspired by his passion for bold flavors and hearty ingredients. Capturing the essence of smoky poblano and spicy jalapeño peppers, this Green Fire Chili balances rich pork loin with a creamy mushroom base and zesty salsa verde, making it perfect for gatherings or a cozy night in. Enjoy it best with warm flour tortillas, sour cream, and fresh coriander for an extra kick. It's no wonder this chili took home trophies at the Cornhusker Country Chili Cook-off in back-to-back years, 1998 and 1999.
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
Poblano Peppers
2 (Fresh, roasted and peeled)
Jalapeño Peppers
4 (Fresh, seeded)
Garlic Cloves
3 (Peeled and crushed)
Onions
2 large (Peeled and chopped)
Ground Cumin
3 tablespoons (Dry)
White Pepper
1 teaspoon (Freshly ground)
Bacon
1/2 lb (Finely chopped)
Pork Loin
4 lbs (Trimmed and diced into 1/2-inch cubes)
Chicken Broth
40 ounces (Canned, see note)
Cream of Mushroom Soup
10.5 ounces (Canned)
Whole Green Chili Peppers
14 ounces (Canned, drained and chopped)
Salsa Verde
16 ounces (Canned)
Fresh Cilantro
1/4 cup (Minced)
Velveeta Cheese
2-inch thick slice (Chunk)
Canned Beans
45 ounces (Optional, drained)
Sour Cream
to taste (Optional)
Fresh Coriander Leaves
to taste (Optional)
Flour Tortilla
to serve (Warmed)
Instructions
1
Preheat your broiler or grill. Place poblano peppers close to the heat source and turn frequently until the skins are mostly blackened and blistered. Transfer the peppers to a brown paper sack, seal, and let them steam for 10-15 minutes.
2
While still wearing gloves, peel off the skins, discard the stems, and optionally remove seeds from the poblano peppers to reduce heat. Set aside.
3
Prepare the jalapeño peppers by discarding stems and seeds for a milder flavor. Keep one jalapeño whole for garnishing later.
4
Blend the roasted poblano peppers, remaining jalapeños (except one), two cloves of garlic, half of the chopped onion, ground cumin, and white pepper in an electric blender. Add a generous amount of chicken broth, blending until smooth. Add more broth as necessary, then set aside.
5
In a skillet, warm over moderate heat and add the chopped bacon. Cook until it begins to release its fat, then add the reserved jalapeño halves and the remaining clove of garlic, cooking until the bacon is browned and fragrant.
6
Drain the bacon and flavoring from the skillet, reserving the drippings. Discard the garlic and jalapeño halves.
7
In a large saucepan, add the cooked bacon and the pureed mixture. Pour in about three cups of chicken broth and stir. Keep the pan on low heat.
8
Return the reserved bacon drippings to the skillet over moderate-high heat. Brown the diced pork in batches, ensuring not to overcrowd the pan, seasoning lightly with salt and pepper. Drain each batch and transfer it to the large pot.
9
Fry the remaining chopped onion in the bacon fat until golden. Drain and add to the chili pot.
10
Increase the heat and incorporate the cream of mushroom soup, canned green chili peppers, salsa verde, and fresh coriander. Allow the mixture to simmer for about 30 minutes, stirring occasionally to meld the flavors.
11
Add a 2-inch slice of Velveeta cheese to the chili, stirring until melted. For added heartiness, include canned beans about 15 minutes before serving, and adjust seasoning as necessary.
12
Serve the chili hot in bowls, topped with a dollop of sour cream and a sprig of fresh coriander. Enjoy with warmed flour tortillas on the side. Leftovers can be refrigerated and will taste even better the next day.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Captain's Green Fire Chili?
Captain's Green Fire Chili is an award-winning recipe from retired Fire Department Captain Paul Leibman that features pork loin, roasted poblano and jalapeño peppers, and a creamy mushroom and salsa verde base.
Who created this chili recipe?
The recipe was created by Paul Leibman, a retired Fire Department Captain.
Has this recipe won any awards?
Yes, this chili won trophies at the Cornhusker Country Chili Cook-off in 1998 and 1999.
What type of meat is used in Captain's Green Fire Chili?
The recipe uses four pounds of trimmed and diced pork loin and half a pound of finely chopped bacon.
How do I prepare the poblano peppers for the chili?
Roast the poblano peppers until the skins are blackened, steam them in a paper sack for 10-15 minutes, then peel off the skins and discard the stems.
Should I wear gloves when handling the peppers?
Yes, it is recommended to wear gloves while peeling the roasted peppers and handling jalapeños to avoid skin irritation.
How can I make the chili milder?
To reduce the heat level, discard the seeds from both the poblano and jalapeño peppers.
What seasonings are used in the chili?
The main seasonings include three tablespoons of dry ground cumin and one teaspoon of freshly ground white pepper.
What role does the bacon play in the recipe?
Chopped bacon provides flavor, and the reserved bacon drippings are used to brown the pork and onions.
What liquids are used for the chili base?
The base consists of 40 ounces of chicken broth, 10.5 ounces of cream of mushroom soup, and 16 ounces of canned salsa verde.
Are beans required for this chili?
No, canned beans are an optional ingredient used to add heartiness about 15 minutes before serving.
What type of cheese is included in the recipe?
A 2-inch thick slice of Velveeta cheese is stirred into the chili until melted.
How long should the chili simmer?
The chili should simmer for about 30 minutes after incorporating the soup, salsa verde, and green chili peppers to allow flavors to meld.
What size should the pork loin be diced?
The pork loin should be trimmed and diced into 1/2-inch cubes.
How are the onions prepared?
Two large onions are peeled and chopped; half is blended into the pepper mixture and the other half is fried in bacon fat until golden.
Does the recipe use fresh or canned green chilis?
The recipe uses a combination of fresh roasted poblano and jalapeño peppers along with 14 ounces of canned, drained, and chopped whole green chili peppers.
What is the purpose of the blender in this recipe?
The blender is used to create a smooth mixture of roasted poblanos, jalapeños, garlic, onion, cumin, white pepper, and chicken broth.
How many garlic cloves are needed?
The recipe calls for three garlic cloves that are peeled and crushed.
What should I do with the jalapeño used for flavoring the bacon?
The jalapeño halves and garlic clove used to flavor the bacon drippings should be discarded after the bacon is browned.
How do I brown the pork loin?
Brown the diced pork in batches in reserved bacon drippings over moderate-high heat, seasoning lightly with salt and pepper.
What are the suggested garnishes?
Serve the chili with a dollop of sour cream and a sprig of fresh coriander.
What should be served on the side?
The recipe suggests serving the chili with warmed flour tortillas.
Can I use fresh cilantro?
Yes, the recipe calls for 1/4 cup of minced fresh cilantro to be incorporated into the simmer.
How much salsa verde is used?
The recipe requires a 16-ounce can of salsa verde.
Is this a spicy chili?
Yes, it is described as having bold flavors and a 'Green Fire' heat from various peppers, though it can be adjusted by removing seeds.
Can I store and reheat leftovers?
Yes, leftovers can be refrigerated and typically taste even better the next day as the flavors continue to develop.
What kind of soup is used?
The recipe uses one 10.5-ounce can of cream of mushroom soup.
What type of broth is recommended?
The recipe specifies using 40 ounces of canned chicken broth.
When should I add the Velveeta cheese?
The Velveeta cheese should be added after the 30-minute simmer and stirred until completely melted.
How many jalapeño peppers are used?
The recipe uses four fresh jalapeño peppers.