Credit: ABC/Polson Kanneth

Everyone knows television news is a cut throat business….but that reality pales in comparison to the food competitions held in the ABC News Washington DC bureau.

Following on the successes of previous bureau-wide cooking competitions like the “Bake-Off,” the “Mac-Off,” the “Halloween Secret Pumpkin Ingredient-Off,” this year’s first ever “Chili-Off” was no exception.

Precisely at high noon, 12 anonymous concoctions, known only by a number, albeit some with clever titles, were crocked, heated and waiting for the expert judges.

The contestants:  Black Bean and Pumpkin Chili,  NY Chili, Smoky Bison: Made in America,  Chile Verde Pork and the Spicy Triple Meat Thriller, Chil con Carne, the TCC (Turkey, Corn, Chipotle) Chili. Turkey Delight, Green Chile Posole, Made in America Chili,  Raven Chili with a Wing and a Prayer (yes, chicken wings as an added bonus or bribe, take your pick)  and…Chipotle Beef Chili.

The winner: the Green Chile Posole because of its unique taste. The champion – veteran ABC News producer and social media specialist, Dennis Powell.

And what was his prize? A cast iron skillet because while  this entrant knows how to make chili, does he know how to make a good cornbread side? A close runner up was Chipotle Beef Chili and a special door prize for the ‘Most Kick’ went to the NY Chili

The winning recipe follows:

GREEN CHILI PORK AND POSOLE

Ingredients:

7 large poblano chilies (more if small)

1 Jalapeño

Olive oil

1 yellow onion

4 cloves garlic

1 tsp. smoked paprika

1 Tbs. ground cumin

1Tbs. dried oregano

1 bottle of beer

4/5 Lbs. pork shoulder cut into small chunks

1 lb. ground pork

2 hot Italian sausages minced

4 cups pork or chicken stock

3 small cans posole drained (hominy)

1 lime

Bunch of Cilantro

Roast chilies on a grill and place in a paper bag to steam for 5 minutes. Under cold running water remove skin and seeds. Chop and set aside.

Brown cubed pork (salt each patch) in oil in batches followed by sausage and ground pork. In same pan sauté onion till soft and then add garlic and spices. Sauté until fragrant. Add meat, chopped chilies, and stock to cover. Bring to a boil and simmer for 45 minutes. Add posole and cook for 15 minutes more. Adjust seasoning (may need more salt or cumin) and squeeze juice of one lime and chopped cilantro.

Serve with sour cream, shredded radishes, and chopped scallion.