These are a tribute to Starvin’ Arvin’s in Grand Junction – the originator of the Green Supreme.  I was missing them the other day and decided to try my hand at making up my own.  It helped that I had some green chili on hand (leftover from the camping trip potluck the night before).

WHAT YOU NEED:

• eggs – scrambled, over easy, sunny side up, filled with garlic, whatever your preference
• green chili – you will need LOTS of this!  Well, if you are like us anyway.  Check out the recipe here
• sour cream
• cheddar cheese
• fluffy biscuits (we made ours with some cheddar inside – sooooo good!)

Basic Bisquick biscuits work great – just don’t roll them out.  You want all of those nooks and crannies to catch everything.   Put 1 to 3 biscuits on each plate – depending on the size of the biscuits and the appetites you are serving.

<biscuits>

Lay an egg or two over and around the biscuits.

<eggs & biscuits>

Cover both with lots of green chili.  Then add some more   Oh, and cheese.  Generously sprinkle the cheese over the eggs and the chili.  Top with a dollop of sour cream.

<all together now>

Voila!  These are soooo good.  Not quite heuvos rancheros, more than just eggs and chili, and just right.

Part of the beauty of these is that you can make most of it a day or so ahead & just warm it up.  Makes it good for a group.

This is one of those recipes that doesn’t have any exact measurements… just get the basic ingredients and you’re golden.

Oh, and it can be as hot as you can handle it, but it’s rarely terribly cool.  It all depends on the peppers used.  These are the basic guidelines…

Ingredients:

• 2 Anaheim chilis
• 2 jalapenos (the redder the better)
• olive oil
• 1 med sweet onion
• 6+ cloves garlic
• 6 pork chops, cubed
• 4 tomatillos
• 2 cans Herdez salsa verde
• water (usually around 2-4 cups)
• flour (1 Tbsp for every cup of water)

In a dry saute pan over med-high dry roast the chilies until the skins blister.  Cut off the stems and empty the seeds out (unless you want the heat they add).  Chop them up and set aside.

Chop the tomatillos and set aside.

Peel and chop the onion and garlic.  Drizzle some olive oil in the saute pan and caramelize the onion & garlic.  When the onion is translucent add the chilies and tomatillos and saute together until caramelized.  Set aside.

In a heavy-bottomed pan brown the pork on all sides.  Add the onion mixture and the Herdez salsa verde.  If you need more liquid, combine a tablespoon of flour with a cup of water and add to the pan.  Add more as needed.

Allow this to cook down for about 20 minutes.  The longer it sits, the more flavor it will have.

Serve with warm tortillas, chips, sour cream or as part of a green supreme (recipe coming soon).

Enjoy!

*It is also very tasty made with chicken.

** make it vegeretian by leaving out the pork, but be warned that the pork or chicken really adds a lot of “filler” and makes it go much further.

This is a great recipe if you need to feed a crowd – it can grow as large as you need it to (the kids even like it!)  It is also a way to use up some extra pantry staples…

Ingredients:

• pinto beans – start with 4 cans/6 cups
• 1 large sweet onion
• 6 cloves garlic (or more, depending on your taste)
• olive oil
• chicken or turkey – at least 4 breasts or thighs
• crushed tomatoes – 1 large can
• 2 cans diced tomatoes – fire roasted are tasty!
• 1 can green chilis (or more, if you like it spicy!)
• 1 box chicken or vegetable broth
• 2 cups water
• cumin
• jalapenos to taste
• 6-8 leaves espazote – minced

In a large skillet, drizzle olive oil and warm it up.  Dice the onion and cook until translucent.  Mince the garlic and add it to the onions.  If you are using jalapenos, shop them up and add them now.  When they begin to brown, add the chicken breasts and cook through.  Shred it and make sure it is all browned a little bit.

In a large crock pot, add the beans, broth, espazote, chilis and cumin.  Add the chicken and onions and cook for about an hour.  If you are using dried beans, make sure they are cooked through before adding any tomatoes, as the acidity will make the undercooked beans tough

Let it cook for 4+ hours, or until you are ready to serve it.  The longer it sits, the better the flavors meld.

To serve, gently crush some tortilla chips in the bottom of a bowl, ladle in the soup and top with shredded cheese and a dollop of sour cream.

With the kids in school and the temperatures not quite up to balmy, this chili recipe will help you out! It is a great make-ahead chili that you can heat up quickly on evenings when your family is going 20 different directions. Enjoy!

What You Need:

1 lb ground chuck
1 lg onion, chopped
2 garlic cloves, minced
2 (14 oz) cans diced tomatoes
1 (15 oz) can tomato sauce
1 T chili powder
1 t ground cumin
1/2 t salt
1/4 t pepper
2 (15 oz) cans chili beans
2 T cornstarch, optional
1/4 C water, optional

How to Make It:

Place the ground chuck in a large skillet over medium heat. Add the onions and garlic. Cook until meat is browned through and vegetables are tender. Drain well.

Place the tomatoes, tomato sauce, chili powder, cumin, salt and pepper into a large saucepan and place over high heat. Bring to a rapid boil.

Add the meat and beans. Reduce heat to low.

Cover and simmer for 1 hour.

Remove lid and continue cooking for 10 minutes.

Place saucepan in the refrigerator for a rapid cool.

Pour chili into freezer containers and freeze for up to 3 months.

To reheat, remove chili from the freezer.
Place 1/4 C of water in a saucepan. Add the chili and cook over medium heat until heated through. To thicken chili mix the cornstarch and 1/4 C water together. Add to the chili and stir well.

Ingredients:

3 (15-ounce) cans chili with beans
3 (12-ounce) cans refrigerated biscuit dough
3 cups shredded cheddar cheese

Instructions:

Butter bottoms and sides of cups in three muffin tins. Place one biscuit in each cup. Press dough up the sides and slightly over the edge of each cup. Place chili into each cup about 2/3 full. Top with cheese.

Preheat over to 400 degrees. Bake approximately 15 minutes or until browned and cheese is melted.

Serve with sour cream, green onions or black olives as a garnish.