Grand Prize Chili Food

GRAND PRIZE CHILI

Steps:

• In large pot, sear meat in a small amount of oil.
• Add onion& garlic, cook until tender (do not burn).
• Add tomato sauce, paprika, cayenne pepper, bouillon cubes and enough water to cover.
• Simmer 1 1/2 hours.
• Add cumin, garlic powder, oregano, pepper and chili powder.
• Add salt to taste.
• Cook another 30 minutes or until meat is tender.

GRAND PRIZE WINNER: ISLAND AHI BURGERS WITH CILANTRO-CHILE-LIME

Steps:

• Sauce:
• Char peppers over gas flame or under broiler until blistered on all sides. Enclose in a paper bag, and let stand 15 minutes.
• Peel peppers, remove stem and seeds, and dice.
• Measure 1/4 cup diced peppers into a small bowl, and add mayonnaise, sour cream, cilantro, lime juice, ginger, garlic, and salt. Stir well.
• Burgers:
• Meanwhile, in large bowl, beat egg and stir in panko, soy sauce, sugar, sesame oil, ginger, garlic, lime juice and zest, red pepper flakes, and salt.
• Add ahi and combine gently. Form 4 patties.
• Heat vegetable oil on non-stick griddle, over med-high heat.
• Add patties, and cook 3-4 minutes per side.
• Toast rolls under broiler during last few minutes of cooking.
• Spread sauce on roll bottom and top with onion, tomato, sprouts, and additional sauce.
• Add roll tops.

PRIZE-WINNING SANTA FE CASSEROLE

Steps:

• Heat oven to 350 degrees F. have an 11 x 7-inch baking dish ready.
• Cook ground beef in a large non-stick skillet over medium-high heat, breaking up chunks, 4 minutes or until no longer pink. Drain off any fat. Stir in undiluted corn soup, chili powder and red pepper.
• In a large bowl, stir cheese soup, onions, tomatoes and chilies until blended.
• Cut tortillas in half. Line the bottom of baking dish with 8 halves. Cover with half the meat mixture. Top with 8 more tortilla halves, then with half the soup mixture. Repeat layers, ending with soup mixture.
• Bake 20 minutes until tortillas are softened. top with shredded cheese and olives. Bake 10 minutes longer or until hot and bubbling.

MEXICAN CHICKEN-CHILI TART

Steps:

• Cut chicken into bite-size pieces and refrigerate while preparing tart crust.
• Preheat oven to 350ºF.
• Combine flour, cumin, chili powder, paprika, red pepper, garlic powder and salt in food processor bowl. Add butter and pulse until mixture resembles coarse meal, or use pastry blender to cut in butter. Add ice water and hot pepper sauce and pulse or stir with a fork until mixture forms a ball.
• Press dough onto bottom and partially up sides of 10-inch tart pan with removable bottom.
• Line tart shell with foil and fill with raw rice or dried beans to weight the shell.
• Bake in center of preheated oven 10 minutes. Remove from oven, remove foil with rice, and return tart shell to oven to bake an additional 10 to 15 minutes, or until golden. Cool on rack while making filling.
• Heat olive oil in large skillet, add chicken and sauté until done. Stir in cumin, chili powder and salt; set aside.
• Puree 1 cup of the black beans and 2 tablespoons sour cream in food processor or blender. Spread mixture over bottom of cooled crust.
• Top with half of the cooked chicken, one cup of the hot pepper cheese, corn, red bell pepper, green onions, remaining cup black beans, remaining chicken, and remaining cup hot pepper cheese.
• Sprinkle top of tart with cheddar cheese and bake in preheated oven 20 to 30 minutes or until heated throughout and cheese is melted.
• Let tart cool 15 minutes.
• To serve, remove tart from pan and place on serving dish. Serve warm or at room temperature with sour cream, if desired.