Baked Lobster with Mango Sauce - Lobster Tail 5
Toski Sands Chili Verde 2008—Voted #1
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This recipe won the Harbor Springs Chili Cook Off in 2008. I will admit, it takes a little more work than most chili, but it's worth it. Do it a day ahead, the flavor just gets better with an extra day or two in the refrigerator.
Servings
6
Servings
6
Toski Sands Chili Verde 2008—Voted #1
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
This recipe won the Harbor Springs Chili Cook Off in 2008. I will admit, it takes a little more work than most chili, but it's worth it. Do it a day ahead, the flavor just gets better with an extra day or two in the refrigerator.
Servings
6
Servings
6
Ingredients
Cook Sausage
Add Veggies
Add the Spice
Add More Verde
Servings:
Units:
Instructions
Cook Sausage
  1. Cook sausage in a soup kettle.
Add Veggies
  1. Add all veggies except beans and peas.
Add The Spice & Stock
  1. Add spices & tobasco, cook 5 minutes on medium heat.
  2. Add chicken stock, bring to a boil.
Add More Verde
  1. Take half the mixture and add split peas, cook in oven for 1 hour covered at 350 degrees.
  2. Add northern beans to remaining mixture, cook 1/2 hour on the stove top.
  3. Remove pea mixture from oven, cool, puree in food processor.
  4. Add to stove top mixture with the fresh cilantro. Bring to a boil. Thicken with corn starch mixed with water.
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This entry was posted in Meat, Pork, Soup, on October 26th, 2015

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