Brandon Twp.- Verna Enerson describes her verde (green) chili as unique, with some ‘zing.?
The dish, made with pork tenderloin, green chile peppers and chili powder, recently earned Enerson first place in the Michigan State Chili & Salsa Championship. The 60-something township resident will now head to Las Vegas for the 42nd Annual World Chili Cook-Off on Oct. 10-11, her sixth time competing in the past eight years.
‘I haven’t won there, but I always have a good time,? said Enerson of the contest presented by the International Chili Society and Con Agra Foods.
Cooking comes naturally to Enerson, who said she has been doing it since she was ‘knee high to a grasshopper.? While her mother was a good cook, she lacked imagination in the culinary arts, something that hasn’t been a problem for Enerson.
‘It just comes to me,? she said. ‘I say, ‘This sounds like it would be good with this.? Some of my dishes are really different, and it’s never quite the same.?
Enerson has entered a multitude of food contests, participating in ones in Frankenmuth for many years’entering entrees, desserts, appetizers and more and winning many times. She has also competed in the Pillsbury Bake-Off, as well as the Michigan Beef Cook-Off (for which she won a trip to Oregon to compete in the national cook-off).
Enerson has been competing with her chili recipes since 2000. She also makes a red chili, but says there is never pasta or beans used in either her green or red chili, as that is a ‘no-no? with the chili society.
She played around with her green chili recipe until she got it just right, calling it a lot of trial and error. As winner of the state championship, she took home a trophy. Entry fees from the contest went to the Lions Club and ultimately benefit the Penrickton Center for Blind Children.
Because of her state win, Enerson now travels to Vegas. She will pack pots, pans, knives, a Coleman stove and propane, and take frozen meat and spices in her carry-on bag, as she must come prepared with everything she needs.
She and contestants from as far away as Australia, will be judged on the color, aroma, flavor and texture of their chili. It will take Enerson three hours to make her chili, which her husband, John, said ‘has a little bite, but won’t burn your lips.?
‘I am always excited over these contests,? Verna Enerson said. ‘The people are friendly and the comraderie is outstanding.?