Cousin Espee is a real ole school cook her measurements are not exact, these are approximated. Remember to taste throughout the cooking process. I have had Espee’s chili and it is among the best I have ever had.


1/2 pound green tomatillos, peel the leaves off, 2-4 jalapenos, 1/2 medium white onion, 2 garlic cloves, 1/4 teaspoons chicken bouillon, 1/4 teaspoon granulated garlic, 1/8 teaspoon ground cumin, 1/8 teaspoon ground oregano, 1 bunch fresh cilantro.

Put the tomatillos and jalapenos in a pot, put enough water in the pot to cover. Turn the heat to medium-high, bring to a boil, this takes about 10-minutes.  Remove from the heat and allow to cool. Dump the tomatillos, jalapenos and half the water from the pot into the food process, add the onion, garlic, and dry seasonings to the food processor.  Blend until smooth.  Add cilantro blend again.  Taste .  Serve with warm corn, flour street tortillas, and corn chips.


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