There’s a chili in the air

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There’s a chili in the air

Annual Snowdown Chili Cookoff brings out sweet, savory, spicy
“Only the best ingredients make for the best chili” says Charles Rigby, right, of Durango as he stirs his chili at this year’s annual Snowdown Chili Cookoff. Rigby won first place in the green chili category.
People’s Choice trophy is the most coveted prize.
Judges score the chili entires at the annual Snowdown Chili Cookoff.
Durangoan Clarice Marteeny, a former winner in two categories at the annual Snowdown Chili Cookoff works on her entry this year. Marteeny said she enters the contest each year because “it’s fun.”
Judges of the annual Snowdown Chili Cookoff keep their taste buds alert and their palate clean as they choose winners in various categories.
Durangoan Clarice Marteeny, a former winner in two categories at the annual Snowdown Chili Cookoff works on her entry this year. Marteeny said she enters the contest each year because “it’s fun.”
James Chavez’s Carne Adovada

¾ bag Bueno (or any other New Mexico brand) red chile pods
1 4-pound pork butt (I don’t recommend using the injected pork butt)
Kosher salt
Garlic powder
Oregano
Remove the stems and shake the seeds from the chili pods. (Some seeds may remain.) Or roast chile pods in 350 degree oven. Watch carefully so they don’t burn.
Place pods in a 3-quart bowl and cover with boiling water.
Use plate or saucer to keep pods submerged. Let stand for 10-15 minutes, until pods are soft.
Place pods and the chili water in blender until half full. Puree the pods.
Continue to add more pods and water until blender is full.
Blend for a minimum of 5 minutes, until well-blended and no seeds are present. Set aside.
Trim as much fat as you can from the pork butt.
Separate meat from the bone.
Cut into 1-inch cubes. Remove any remaining fat from the cubes.
Place meat and chili mixture into a Dutch oven.
Add water so that the consistency is very thin.
Place in 350 degree oven and cook for about 3 hours, stirring occasionally.
When sauce is beginning to reduce, skim fat.
Add salt, garlic powder and oregano to taste.
Continue to skim off fat as needed. Cook until pork is tender.
Serves about eight people.

There’s a chili in the air

“Only the best ingredients make for the best chili” says Charles Rigby, right, of Durango as he stirs his chili at this year’s annual Snowdown Chili Cookoff. Rigby won first place in the green chili category.
People’s Choice trophy is the most coveted prize.
Judges score the chili entires at the annual Snowdown Chili Cookoff.
Durangoan Clarice Marteeny, a former winner in two categories at the annual Snowdown Chili Cookoff works on her entry this year. Marteeny said she enters the contest each year because “it’s fun.”
Judges of the annual Snowdown Chili Cookoff keep their taste buds alert and their palate clean as they choose winners in various categories.
Durangoan Clarice Marteeny, a former winner in two categories at the annual Snowdown Chili Cookoff works on her entry this year. Marteeny said she enters the contest each year because “it’s fun.”
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