We have a winner (almost): Green chili

A couple of weeks ago, I submitted my green chili recipe and a revised version of my red chili - which for the revamp I christened as "Four fresh chiles and a ghost" chili - to a chili contest organized by Food 52. Food52 is the culinary and recipe blog by Amanda Hesser and Merrill Stubbs that I recommend you regularly take a look at, because they have pretty interesting contests (Ms. Hesser is also the author of The Essential New York Times Cookbook: Classic Recipes for a New Century, an awesome book, if you ask me). 

My green chili didn't win, but it was among the four community picks chosen by the editors. In the words of the tester:  "We were won over by the gorgeous aroma of cumin and peppers filling the kitchen. Browning the pork in bacon fat is a nice touch. The end result is a seemingly mild chili with a good spicy kick at the end". 

This is the third time that one of my recipes is selected as editors/community picks: the first time it was my butternut squash and amaretto cookies tortelli, and more recently it had been the turn of my spaghetti with cherry tomatoes and pecorino cheese. 


I wonder: will I ever win?