Green Tomato Chili

My entry in this year's ABF chili cookoff is Green Tomato Chili. It's not Chile Verde, which is based on tomatillos. It's slightly inspired by chile verde, but mostly inspired by the mountain of green tomatoes that I picked before frost killed my tomato plants. In the interests of counter space, I turned most of them into sauce while they were still green.

And what better way to use the sauce than for a chili cookoff?

• 1 quart green tomato paste (the sauce got pretty thick)
  
• 1 onion, chopped
• 1 lb pork
• Several diced green tomatoes
• Several stalks celery, chopped
  
• 1/2 cup lentils, washed and rinsed
• 1 can (8 oz) Great Northern beans
• 1 4 oz can green chiles
• 1 mild green-colored chile pepper, unlabeled at the grocery store
• Sliced pickled jalapeno peppers to taste
• 1-2 tbsp dark chocolate
• Cumin, Paprika, Oregano, Chili Powder to taste
• Water as needed (to dilute tomato paste into sauce and for lentils) (about 4c)

This was entirely experimental, and most of my ingredients were selected on the basis of color (preferably green, followed by brown and white, followed by pretty much everything else).

Two years ago, Steve and I collaborated on a chili entry, aiming exclusively to win the "Most Unusual" category. I'm aiming at that category this year, but I'm also not actively trying to avoid winning the "Best Overall" category, for a change.