NEW MEXICO CHILI COOK-OFF
Ok, enough serious stuff-now to the fun reactions to Chili Cook-Off's! This recipe, for fun, has been seen on the internet, author unknown, it's origin is like the original RoadKill recipe. But that's another story! If you can read these directions without laughing, then there's no hope for you. I was crying by the end. This is an actual account as relayed to paramedics at a chili cook-off in New Mexico. Note: Please take time to read this slowly. If you pay attention to the first two judges, the reaction of the third judge is even better. For those of you who have lived in New Mexico , you know how true this is. They actually have a Chili Cook-off about the time Halloween comes around. It takes up a major portion of a parking lot at the Santa Fe Plaza. Judge #3 was an inexperienced Chile taster named Frank, who was visiting from Springfield, IL. Frank: "Recently, I was honored to be selected as a judge at a chili cook-off. The original person called in sick at the last moment and I happened to be standing there at the judge's table, asking for directions to the Coors Light truck, when the call came in. I was assured by the other two judges ( Native New Mexicans ) that the chili wouldn't be all that spicy; and, besides, they told me I could have free beer during the tasting, so I accepted and became Judge #3." Here are the scorecard notes from the event:
Provided by MadCity Dale
Categories Easy
Time 5h
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- CHILI # 1 - MIKE'S MANIAC MONSTER CHILI.
- Judge # 1 -- A little too heavy on the tomato. Amusing kick.
- Judge # 2 -- Nice, smooth tomato flavor. Very mild.
- Judge # 3 (Frank) -- Holy crap, what the hell is this stuff? You could remove dried paint from your driveway. Took me two beers to put the flames out. I hope that's the worst one. These New Mexicans are crazy.
- CHILI # 2 - EL RANCHO'S AFTERBURNER CHILI.
- Judge # 1 -- Smoky, with a hint of pork. Slight jalapeno tang.
- Judge # 2 -- Exciting BBQ flavor, needs more peppers to be taken seriously.
- Judge # 3 -- Keep this out of the reach of children. I'm not sure what I'm supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver. They had to rush in more beer when they saw the look on my face.
- CHILI # 3 - ALFREDO'S FAMOUS BURN DOWN THE BARN CHILI.
- Judge # 1 -- Excellent firehouse chili. Great kick.
- Judge # 2 -- A bit salty, good use of peppers.
- Judge # 3 -- Call the EPA. I've located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now. Get me more beer before I ignite. Barmaid pounded me on the back, now my backbone is in the front part of my chest. I'm getting sh*t-faced from all of the beer.
- CHILI # 4=2 0- BUBBA'S BLACK MAGIC.
- Judge # 1 -- Black bean chili with almost no spice. Disappointing.
- Judge # 2 -- Hint of lime in the black beans. Good side dish for fish or other mild foods, not much of a chili.
- Judge # 3 -- I felt something scraping across my tongue, but was unable to taste it. Is it possible to burn out taste buds? Sally, the beer maid, was standing behind me with fresh refills. This 300 lb. Woman is starting to look HOT -- Just like this nuclear waste I'm eating! Is chili an aphrodisiac?.
- CHILI # 5 - LISA'S LEGAL LIP REMOVER.
- Judge # 1 -- Meaty, strong chili. Jalapeno peppers freshly ground, adding considerable kick. Very impressive.
- Judge # 2 -- Chili using shredded beef, could use more tomato. Must admit the jalapeno peppers make a strong statement.
- Judge # 3 -- My ears are ringing, sweat is pouring off my forehead and I can no longer focus my eyes. I farted, and four people behind me needed paramedics. The contestant seemed offended when I told her that her chili had given me brain damage. Sally saved my tongue from bleeding by pouring beer directly on it from the pitcher. I wonder if I'm burning my lips off. It really ticks me off that the other judges asked me to stop screaming. Screw them.
- CHILI # 6 - VARGA'S VERY VEGETARIAN VARIETY.
- Judge # 1 -- Thin yet bold vegetarian variety chili. Good balance of spices and peppers.
- Judge # 2 -- The best yet. Aggressive use of peppers, onions, garlic. Superb.
- Judge # 3 -- My intestines are now a straight pipe filled with gaseous, sulfuric flames. I crapped on myself when I farted, and I'm worried it will eat through the chair. No one seems inclined to stand behind me except that Sally. Can't feel my lips anymore. I need to wipe my butt with a snow cone.
- CHILI # 7 - SUSAN'S SCREAMING SENSATION CHILI.
- Judge # 1 -- A mediocre chili with too much reliance on canned peppers.
- Judge # 2 -- Ho hum, tastes as if the chef literally threw in a can of chili peppers at the last moment. **I should take note that I am worried about Judge #3. He appears to be in a bit of distress as he is cursing uncontrollably.
- Judge # 3 -- You could put a grenade in my mouth, pull the pin, and I wouldn't feel a thing. I've lost sight in one eye, and the world sounds like it is made of rushing water. My shirt is covered with chili, which slid unnoticed out of my mouth. My pants are full of lava to match my shirt. At least during the autopsy, they'll know what killed me. I've decided to stop breathing. It's too painful. Screw it; I'm not getting any oxygen anyway. If I need air, I'll just suck it in through the 4-inch hole in my stomach.
- CHILI # 8 - BIG TOM'S TOENAIL CURLING CHILI.
- Judge # 1 -- The perfect ending, this is a nice blend chili. Not too bold but spicy enough to declare its existence.
- Judge # 2 -- This final entry is a good, balanced chili. Neither mild nor hot. Sorry to see that most of it was lost when Judge #3 farted, passed out, fell over and pulled the chili pot down on top of himself. Not sure if he's going to make it. Poor fella, wonder how he'd have reacted to really hot chili?.
- Judge # 3 -- No report.
Nutrition Facts : Calories 22.9, Fat 0.1, Sodium 3.1, Carbohydrate 5.2, Fiber 0.9, Sugar 1.5, Protein 0.9
NEW MEXICAN CHILE VERDE
Provided by Food Network
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Over gas flame or on barbecue grill roast chiles until charred on all sides. Place in a paper bag for 20 minutes. Peel off blackened skin, remove seeds and membranes and chop into coarse pieces.
- In a large heavy stew pot heat bacon over high heat and saute until 3 tablespoons of fat are rendered. Reserve bacon for another use or discard. Add onion and garlic and saute until onion browns. In a large bowl mix together ancho chile molido, salt and masa harina. Add pork and toss to coat in spice mix. Push onion to sides of pot and add seasoned pork cubes, turning several times until well-browned. Stir together pork and onions, add stock, scraping up any browned bits from bottom of pan, and bring to a boil. Reduce heat to simmering and add roasted poblano. Stir well, cover and cook about 2 hours, or until pork is very tender. If using cumin, add 5 minutes before end of cooking. Taste and season with salt and pepper if needed. Serve with warm corn tortillas and garnish as desired with cumin, posole, lime juice, cilantro, or extra chopped roasted chiles.
NEW MEXICO CHILI
I love chili this is done in the New Mexico style. If you look hard you will find the powder and chillies.
Provided by Mitakola
Categories Meat
Time 3h30m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Brown the beef in oil. Add the onions, celery, and garlic and sauté until soft. Add the remaining ingredients and enough water to cover and simmer for about 2 to 3 hours or until meat is tender. Add more water if necessary.
Nutrition Facts : Calories 1145.6, Fat 114.6, SaturatedFat 46.2, Cholesterol 156.8, Sodium 273.2, Carbohydrate 13.2, Fiber 4, Sugar 4.4, Protein 16.3
NEW MEXICO GREEN CHILE SAUCE
This is a versatile green Chile sauce that can be used for just about anything calling for a green sauce. I prefer using Hatch Big Jim Green Chile Peppers because of the flavor and medium heat. The heat index can be raised or lowered depending on the Chile peppers used. If you already have roasted and chopped green chilies skip the first 4 directions.
Provided by samuel
Categories Mexican
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Set oven rack 6 inches from the heat source and preheat oven's broiler.
- Line a baking sheet with aluminum foil. Place chile peppers cut-side down on baking sheet.
- Broil in the preheated oven until the skin is heavily blistered and turning black, about 4 minutes.
- Transfer chile peppers to a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Peel and chop the chile peppers.
- Heat oil in saucepan over medium heat. Add onion; cook and stir until browned, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Stir in flour until mixture thickens. Stir in chopped chile peppers, beef broth, and salt. Bring to a boil; reduce heat and simmer until flavors combine, about 10 minutes.
NEW MEXICO STYLE CHILI CHICKEN CASSEROLE
This is an easy to make tasty dish that I clipped from my local newspaper. I especially like that it can be prepared a day ahead.
Provided by Chris from Kansas
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350°F.
- Coat a 9x13 dish with cooking spray.
- In a large pan, combine broth, chilies, onion, sour cream, salt, cumin, pepper, soup and garlic; mix well.
- Bring to a boil, stirring constantly.
- Remove from heat.
- Spread 1 cup mixture in the dish.
- Arrange 6 tortillas over soup mixture (breaking to fit dish) and top with 1 cup chicken and 1/2 cup cheese.
- Repeat layers, ending with cheese.
- Spread remaining soup mixture over cheese.
- Bake 30 minutes or until bubbly.
- Note: If you prepare dish a day ahead, cover with nonstick foil and refrigerate. When ready to serve, bake 1 hour; uncover and bake 30 minutes more or until bubbly.
Nutrition Facts : Calories 453.9, Fat 16.9, SaturatedFat 6.3, Cholesterol 80.8, Sodium 1104.3, Carbohydrate 39.8, Fiber 4.6, Sugar 3.6, Protein 35.9
NEW MEXICO CHILI PASTA BAKE
I was inspired to make my own version of chili pasta bake, that had just a touch of spice and rich flavor. This closely reminds me of enchiladas. This is always a big hit at home or parties. Enjoy!
Provided by lovetocook818
Categories Potluck
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven 375*.
- Prepare a 11x7x3 baking dish or any deep dish that will hold the amount of ingredients with a drizzle of olive oil.
- First, gather tomatoes and blend well, set aside.
- Now dice up red onion, poblano pepper, place in bowl, set aside.
- Mince garlic cloves, set aside.
- Then in a small dish combine garlic powder, 1 teaspoons cumin powder, Mexican oregano, dried parsley, 1/2 teaspoons black pepper, 1 teaspoons salt, set aside.
- Gather flour in another small dish, set aside.
- Use a (non-stick) dutch-style pan, heat on med-high, add ground meat, onion, poblano pepper, cook for about 4-5 minute Then add, mixed spices and cook for about another 1-2 minutes Stir in flour and cook for 2 minute (this helps cook the rawness of the flour).
- Add blended tomatoes and minced garlic, stir & cook for about 2 minutes Add red chili powder stir & cook another 1 minute.
- Add 4 cups of water, cream. 1 teaspoons cumin, 1/2 teaspoons black pepper & 1 teaspoons salt or more to taste. Bring to a simmer, cook uncovered for 15 minute for the flavors to come together.
- In prepare dish, add uncooked pasta and pour *chili sauce over pasta until submerged. Toss 1 cup cheddar cheese and mix around dish. Top with the other cup of cheese. Place in middle-rack of oven and cook for about 45 minute or until pasta is tender.
- Garnish with lettuce, tomatoes & onion or eat just like that.
- Footnotes:.
- Preheat oven 375* Prepare a 11x7x3 baking dish or any deep dish that will hold the amount of ingredients with a drizzle of olive oil.
- *Note your chili will be watery, but will thicken up from the pasta and cheese. **If you decide to use spaghetti make sure to boil in salted water for half the time on box. Drain and rinse in cold water. You will need it to be flexible to mix in chili sauce. Cut baking time to 30 minute.
- ***If you cannot find NM red chili powder, try to find a plain red chili powder. If not, then you can probably use regular chili powder, but be aware that it is mixed with spices, such as garlic, cumin, etc. So you might have to adjust the spices in this recipe.
Nutrition Facts : Calories 245.4, Fat 10.1, SaturatedFat 5.1, Cholesterol 37.4, Sodium 324, Carbohydrate 27.9, Fiber 5.3, Sugar 1.2, Protein 12.5
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