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Toski Sands Chili Verde 2008—Voted #1

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.
Course Main Dish
Cuisine Mexican
Servings 6

Ingredients

Cook Sausage

  • 1 lb Chorizo Sausage raw

Add Veggies

  • 1 large Onion medium dice
  • 2 cloves Garlic fine dice
  • 10 Tomatillos cleaned, medium dice
  • 1/2 lb Spinach cleaned and stemmed
  • 1 Jalapeno fine dice

Add the Spice

  • 1 1/2 tsp Chili Powder
  • 1 tsp Cumin
  • 1 tsp Salt
  • 1 1/2 tsp Sugar
  • 1/2 tsp Coriander
  • 1/2 tsp Green Tobacco or more for heat
  • 1/2 gallon Chicken Stock

Add More Verde

  • 1/2 lb Split Peas dried
  • 2 15 oz cans of Northern Beans
  • 1 tbl Fresh Cilantro chopped
  • 1 tsp Corn Starch dissolved in cold water

Instructions

Cook Sausage

  • Cook sausage in a soup kettle.

Add Veggies

  • Add all veggies except beans and peas.

Add The Spice & Stock

  • Add spices & tobasco, cook 5 minutes on medium heat.
  • Add chicken stock, bring to a boil.

Add More Verde

  • Take half the mixture and add split peas, cook in oven for 1 hour covered at 350 degrees.
  • Add northern beans to remaining mixture, cook 1/2 hour on the stove top.
  • Remove pea mixture from oven, cool, puree in food processor.
  • Add to stove top mixture with the fresh cilantro. Bring to a boil. Thicken with corn starch mixed with water.