Fiesta Chili

hudd · #1 (**permalink**) 08-16-2007, 09:13 AM

Here's a chili I've recently tried.

2 lbs ground beef
1 med onion diced
3 cans Red Gold petite diced zesty tomatoes
1 can yellow corn
1 can white corn (shoepeg)
1 can black beans
1 can chili beans
1 can pinto beans
1 pkg taco seasoning
1 pkg Hidden Valley Ranch mix

brown ground beef and onions. While doing this put all other items into a large (5qt or larger) pan and heat on medium. Drain ground beef and add to pan. Add water if you want. (I usually do)
Serve it up and dig in.
I usually spice my bowl up with a few drops of Joe Perry's Bone Yard Brew and sprinkle in some finely shredded cheese.
Everybody that tries it really likes it and asks for the recipe.

**hotsauceblog** · #2 (**permalink**) 08-18-2007, 08:23 AM

Ranch mix in chili? That's a first but definately sounds interesting - how was the final product?

hudd · #3 (**permalink**) 08-18-2007, 11:40 AM

I wondered about the Ranch Mix myself at first. My sister makes it but she doesn't use the zesty tomatoes. You get a little taste of the HVR mix in hers. You lose it in mine with the spiciness of the tomatoes. My wife took it and entered it in a competition at the state fair last week. One of the ingredients had to be Hidden Valley Ranch mix. They sponsored the event. She didn't win with it, the judges couldn't taste the HVR in it. But they really liked it. They asked if they could keep the rest and eat it.
Anybody that has ate it really likes it. I just might have to run to the grocery store and whip up a pan of it.

pennylane · #4 (**permalink**) 10-24-2007, 07:48 PM

yumyumyum, tried and loved it!

__________________
on this month's blogroll: Chevrolet blog

hudd · #5 (**permalink**) 10-24-2007, 08:50 PM

quite tasty isn't it? A pan of it doesn't stay around long here. I usually add a few shots of Joe Perry's Bone Yard Brew sauce in my bowl.

hudd · #6 (**permalink**) 11-10-2007, 06:16 AM

Getting ready to leave to go to a chili cook off. We're using this recipe this time. 200 bucks for 1st place, 80 for 2nd and trophies and other goodies given away. I'm taking a couple bottles of "heat" for anyone daring enough to add to their chili. I'll get back later and tell how we done.

hudd · #7 (**permalink**) 11-10-2007, 04:05 PM

Well, this was an interesting event. 20 dollar entry fee, 5 people entered, 2 of the 5were associated with the organization that put on the event. Well they didn't even collect enough money to pay out the $280 in prize money. The 2 entrants from the organization got 1st and 2nd place. I don't know but it sounds a little fishy to me. One of the guys said he got in at the last minute because his buddy, the guy running it, asked him to enter because there wasn't many entrants. I honestly feel our chili was the best tasting there. Another thing I wasn't thrilled about, the judges came through and saw who was making what chili. I didn't think that was right. Other than that we had fun.

Jodie · #8 (**permalink**) 11-10-2007, 04:59 PM

Quote:

Originally Posted by hudd

Well, this was an interesting event. 20 dollar entry fee, 5 people entered, 2 of the 5were associated with the organization that put on the event. Well they didn't even collect enough money to pay out the $280 in prize money. The 2 entrants from the organization got 1st and 2nd place. I don't know but it sounds a little fishy to me. One of the guys said he got in at the last minute because his buddy, the guy running it, asked him to enter because there wasn't many entrants. I honestly feel our chili was the best tasting there. Another thing I wasn't thrilled about, the judges came through and saw who was making what chili. I didn't think that was right. Other than that we had fun.

Hey Hudd, I don't know much about chili competions, but the guy who runs this show knows a ton about chili cook offs. Write him and ask him whatever you need to know. He is real true cool guy. THE 2ND ANNUAL NEW ENGLAND REGIONAL CHILI COOKOFF!