October 20th, 2008

More Than Yarn

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That’s right folks!  America’s Yarn Store IS more than just yarn.  In fact, our staff is down right multi-talented and never afraid to step up to challenge.  This past Friday was the perfect example of their fearlessness and competitive nature.  We had the first ever WEBS Chili Cook-off!  Let me tell you all, our staff can cook (at least chili, that’s for sure).

Seven members of our staff brough in their chili and at lunch on Friday, the tasting commenced!  They were all very different, but all very good!  We had traditional chilis, vegetarian chilis, a white bean and chicken chili.  Some were mild, some had a kick and one, well, one seemed innocent enough but after a moment – WHAM!

We all voted via secret ballot and were given specific criteria to evaluate the chilis.

When it was all said and done Elliot from shipping was the champ!  Everyone contributed a few dollars towards the prize and we matched the total collected.  Runners up were Andrew in Shipping and Kristin in Customer Service!

As talented as our staff is, they are on the shy side and were not cooperative on the picturing taking front.  Sorry!  But Elliot was agreeable to sharing his recipe, so for all of you chili lovers out there – here’s a new spin for you to try out:

Pot-Roast Green Chili

An easy and adaptable green chili that is savory as well as hot. Adjusting the pepper ratio can curb the heat if desired. Serves 6-8

2 lbs. Lean pot roast (any cut)

5-7 Poblano chilies

2-3 Favorite hot peppers

1-2 Bell peppers

10-12 Tomatillos

1 Medium yellow onion

5 Cloves Garlic

3 C. Chicken broth

3 C. Water

1-4 Tbs. Flour (optional)

2 tsp. Ground cumin

2 tsp. Oregano

3 tsp. Chili powder

2 Bay leaves

3 Dashes white pepper

1 C. Fresh cilantro

4 Green onions

Olive oil

Salt to taste

Begin by pre-heating oven to 400. Rinse the poblanos, bell(s) and hot peppers and remove the husks of tomatillos, and place on tray in oven to roast. You want the peppers to char slightly and the tomatillos to brown, keep in mind that the timing on the various peppers will differ and that they will need to be turned.




Meanwhile, begin preparing the roast by browning on all sides in a large skillet lightly coated in oil over medium heat. When browned, the roast can be transferred to an oven safe dish with the 3 cup of water (salted), covered and put in the oven. Reduce oven heat to 350.




When the peppers/tomatillos are roasted and cool enough to handle, remove the skins and core all pepper variations (leaving any excess seeds) and coarsely chop along with tomatillos, trying to retain as much juice as possible, place in a bowl and refrigerate.




While you are waiting for the roast to fully cook (3-4 hrs.), you can chop the yellow onion and mince the garlic and set aside.


When the roast is out of the oven, you can begin sautéing the onion and garlic in a large skillet with a light coating of oil, once the onion has become somewhat translucent you can add the water from the roast (beef broth) and the pepper/tomatillo mixture, and turn down heat to a simmer.



Once cool enough, coarsely chop the roast, it should fall apart easily and add it to a large pot, along with the beef broth/pepper mix and continue to simmer.




If you are thickening the chili, heat the chicken broth in a separate pan and add the flour slowly to the desired amount before adding to the pot. You can now add all the dry spices and salt, and adjust to your taste.



You can let it simmer for as long as like (covered) but give it at least an hour.



Finally, wash and remove stems on the cilantro and wash and mince the green onion and add 15-20 minutes before serving. Enjoy!


Bravo Elliot!


7 Responses to “More Than Yarn”

  1. Angie Says:

    I think it may be time to open the WEBS Cafe. Elliot’s chili can be the first item on the menu… add a little latte, maybe a muffin or two… sounds like a very nice way to renew one’s self after a long stint in the warehouse!

  2. kathy Says:

    Oh that would be great if we could do that! We’ve had requests before. Our boys actually want us to open “Burger World”. Long story, but they totally have a plan – and it’s not bad. . .

  3. Maria D. Says:

    Well, The WEBS Cafe’ can certainly be considered for the store-space between the yarn & bead stores… I’m sure the take-over of those stores has been (jokingly) discussed on Ravelry!

    PS… Thanks for sharing the recipe with us!

  4. kathy Says:

    Trust me – I think the rental shop and office supplies store are already feeling a bit “surrounded”.

  5. Pot-Roast Green Chili | Champion Chili Recipes Says:

    […] Recipe Credit: Elliot G. […]

  6. Lori in Michigan Says:

    Hey Elliot…looks yummy!
    Do tell, as to the bell peppers…do you mean green bell peppers?


  7. Large Pot Says:

    I’m so love this blog, already bookmarked it! Thanks.

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