After 33+ years of competing on the chili cookoff circuit, David Lorenz can now love the sound of “Chili Verde World Champion!” His wife Cindy placed second this very same year- what a power couple!
David began cooking chili in 1984 with a group of bar folks he hung around with. The bar was called Duffy’s Hideaway, owned by David’s dear friend, the late Ron Hudson. The name of his winning recipe, “Duffy’s Irish Chili” is all thanks to that bar! He would like to note that HE is not one bit Irish- but the bar was!
Chili has been a part of David’s family life for over 33 years, meeting so many wonderful people and traveling to places they’d never heard of prior. He says he owes many thanks to Jim and Eileen Beaty, and Doug and Cathy Wilkey for their help and love through the years; and most of all to his family for always being there through the crazy places they’ve traveled to cook chili! “Keep your spices fresh and your pot hot!”
3# Boston Butt, cubed
1/2 pound sausage, sautéed and drained
4-Jalapeño peppers, stemmed, seeded and diced
4-serrano peppers, stemmed, seeded and diced
1-poblano pepper, stemmed, seeded and diced
3-7oz cans salsa verde
1-10oz can enchilada sauce
2-10oz can green chilies finely diced
2-teaspoons hot New Mexico powder
2-teaspoons jalapeño powder
1 tablespoon chicken soup base
1 tablespoon finely minced garlic
1 cup of diced white onion
Sauté pork and drain, add to your favorite pot.
Add fresh peppers, chicken broth, half the canned peppers, chicken soup base, two cans salsa verde, two tablespoons cumin, diced onion.
Cook for one hour.
Add enchilada sauce, one can salsa verde, one tablespoon cumin, sausage.
Cook for 15 minutes, turn off and let sit for 15 minutes.
Add powders, garlic, 1/2 tablespoon of cumin, remainder of canned chilies.
Simmer lightly for an additional hour, salt to taste and enjoy Duffy’s Irish Chili Verde.