Denver green chili is slightly different than the green chili you’ll find in other parts of the west and southwest – or at least it seems that way to us! In honor of the 2014 Superbowl, we decided to do our best to recreate a Denver style chili, making it a little thicker and heartier with a small amount of our gluten free flour . Rich in flavor and very filling, you can make this a complete Soup-er bowl of your own by hollowing out one of our Italian Bread rolls. We gilded the lily by baking our bread with cheddar cheese. This recipe serves 6 as a generous entree.
2 tbsp olive oil
1 1/2 lb either smoked shoulder bacon, pork stew meat, or chicken
1 c onion, diced
2 tsp minced garlic
1/4 c (about 1 oz or 28g) Better Batter gluten free flour
1 15oz can diced tomatoes
4 c tomatillo salsa (green salsa)
5 c chicken, pork, ham, or beef stock
1/2 tsp dried oregano
1/8 tsp dried ground cloves
In a stockpot combine oil and meat, cooking until thoroughly browned/cooked through. Add onion and garlic and stir to combine. Add flour and mix thoroughly, allowing to cook for 3 minutes. Add tomatoes, salsa, stock, and spices and allow to simmer for 20 minutes.
Remove 2 c of chili and blend until smooth. Add back to the stock pot and continue to cook another 20 minutes or until done. This may be cooked all day on low heat and improves on standing.