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Photo Kevin O'Riley
We're trying something new here at the 417 Blog. Every day, we'll be dishing out a succulent recipe, either from our archives or from the trendsetters over at The Food Channel (a subsidy of Noble and Associates, right here in 417-land). If you have your own twists, or just something you'd like to see featured, drop me a line at matt@417mag.com.
Today's Recipe:
Recipe courtesy Megan Johnson
Every year, the staffers of 417 and GO Magazine's come together in the spiciest of competitions: Our annual chili cook-off. The masses judge based on six scientific (like taste, color, consistency) criteria, and a winner is crowed. Last year's winner, Heather Blue, is no longer with us, meaning the crown is back on the table.
And our winner...
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Megan's Mexican Chili.
This is a smooth, cheesy chili (it was by far the most ambitious mess of chili we tried today, which is probably why it won), with meat and corn and... aw, just read the recipe.
Here's the recipe:
What you need:
1 lb of Hamburger
1/2 block of Velveeta
2 cans white beans
1 can pinto beans
1 can corn
1 package taco seasoning
Onion Flake (not mandatory)
1 can Ro-Tel
Instructions:
Brown hamburger with onion flake.
Drain.
Mix in taco seasoning, don’t add water.
Dump in rest of ingredients (don’t drain anything).
Warm on Medium to Medium-High heat.
Once hot, done and done.
So, if you were looking for a recipe for Super Bowl Sunday, you might consider this one. It's not very hot, and is (obviously) a crowd-pleaser.
Have a great weekend everybody, and be safe!
Matt Lemmon, web editor (and fourth-place chili chef)
Posted on Friday, January 30, 2009 | Permalink
