Chili Recipes
All of the recipes on this page were submitted by members of Denver Seminary's community. If you would like to submit your own chili recipe, please send it along with any stories or details about the recipe to . Please be sure to indicate what type of chili it is, so that it can be categorized correctly.
- Standard red chili (with or without beans)
- Green chili
- White chili
- Other chilis
Standard Red Chili (with or without beans)
No recipes have been submitted yet. To submit a recipe, email .
Green Chili
Submitted by DJ Turner:
This recipe is pretty mild. It could be made hotter by adding more jalepeños. All measurements are estimated to the best of my ability. It's really good with just tortillas and cheese or served smothered over a burrito or chili rellenos.
GREEN CHILE
1-ish Tablespoon olive oil
Approx. 2-lb pork shoulder roast, bone in, with meat cut into 1/2" pieces and bone reserved
1 coursely chopped onion
1 large can whole tomatoes, drained and coursely chopped
1 medium can (16oz?) tomato sauce
1-2 minced garlic cloves
3-4 cups of cups hot water
1 very large can whole green chiles; drained and coursely chopped
several sliced, pickled jalepeños, drained and diced
1-ish Tablespoon sugar
About 1-1/2 Tablespoon salt
1. Heat olive oil in a large pan. Add the pork, the bone from the roast and the chopped onion, searing the pork on all sides.
2. Add the tomatoes, sauce, garlic and water to the pan and bring to boil. Boil for 20 minues, stirring occasionally.
3. Add peppers, sugar and salt to the pan and stir well. Boil another 20 minutes, stirring occasionally.
4. Remove the bone. Reduce heat to medium and cook another 20 minutes or until the chile is the desired thickness. Add more salt if needed.
White Chili
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Other Chilis
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