From the Houston Chronicle

ALBUQUERQUE, N.M. — Men, women and children of all ages stepped right up and twirled together twine and chile pods at the New Mexico State Fair, trying to create the world’s largest chile ristra.
Now they hope Londoners appreciate the chiles as much as they do.

In five hours and 45 minutes Sunday, the participants used a whopping 3,250 pounds of red chile pods to create a ristra spanning 157.7 feet, said New Mexico Department of Agriculture spokesman Doug Rains.

The New Mexico Chile Commission and the Agricultural Department followed Guinness World Record guidelines in creating the ristra and will submit their documentation to Guinness headquarters in London for record consideration. Rains said he did not know how long it would take for Guinness to respond.
“God only knows. When you’re dealing with people in London that don’t have a clue what a ristra is, it’s an uphill battle,” Rains said with a laugh.

A ristra is the traditional method for drying red chile peppers. The pods are tied with string in an overlapping design and hung to dry before being used in sauces and dishes.

Guinness doesn’t have a category for a chile ristra, but state agriculture and chile commission officials are asking Guinness to establish one.

(getting some of these re-posts out of the way)

This is a recipe that we picked up in our local supermarket (HEB) - where they demo a lot of the products in the store. The original recipe calls for ground beef, but I made this for our friend who was house sitting for us while we took care of family things in California and she only eats chicken, so I substituted the beef for diced chicken and it turned out beautifully. This recipe is super easy and can be made ahead of time and heated up when your ready for it to be served.

Ingredients:
1lb rotini pasta
1lb EZ cheese (velveeta)
1 cup heavy cream
1 large bag pre-shredded colby jack
1 32oz jar Green Chili Stew
1 bag pre-cooked diced chicken

Directions:
Boil pasta until soft - drain & set aside.
Cube Velveeta
In the pot that was used to boil the pasta, heat the chili stew, chicken and add in the cheeses (all the velveeta and 1/2 the colby jack) until melted.
Mix the pasta & the sauce & the heavy cream - transfer entire mixture to a baking pan.
Top with remaining colby jack and bake at 350 for about 20 minutes until topping is melted. Serve.