ChefJWarren
Gold Member
- 707
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Chef Kearns said:This is good and I got it from a customer at a show this month. I've made it for my family twice now and they LOVE it!
Taco Soup (but it's more like a chili)
2 lbs groub meat (I use turkey)
2 cans beans (I use Pinto)
2 cans Rotel
2 cans Hominy (I use both white and yellow)
2 pouches dry Ranch mix
2 pouches Taco seasoning
Brown the meat, then dump everything else in. Heat and serve. It is great right away. I've made it in the crockpot, too and it was fabulous then also. ENJOY!
The best type of chili for a cookoff is a hearty and flavorful chili. Some popular options include Texas-style chili, white chicken chili, and vegetarian chili. Ultimately, the key is to make a chili that you enjoy and that showcases your unique flavors and cooking skills.
To make your chili stand out, try using unique ingredients or cooking techniques. For example, you could add a secret spice blend, incorporate a special type of meat, or cook your chili in a slow cooker for added depth of flavor. Don't be afraid to get creative and experiment with different flavor combinations.
Ideally, you should use a combination of both canned and fresh ingredients in your chili. Canned ingredients, such as tomatoes and beans, can be a convenient and time-saving option. However, using fresh ingredients, such as onions, peppers, and herbs, can add more complexity and freshness to your chili.
Adjusting the spice level in your chili is a matter of personal preference. If you like a spicier chili, you can add more chili powder, cayenne pepper, or hot sauce. If you prefer a milder chili, you can use less of these ingredients or substitute them with a milder chili powder. It's always a good idea to taste and adjust the seasoning as you go.
To keep your chili hot during the cookoff, it's important to use a slow cooker or a portable hot plate. Make sure to keep the lid on your slow cooker or cover your pot with foil to retain heat. You can also bring a thermos or insulated container to keep smaller portions of chili hot for sampling. And don't forget to keep an eye on the temperature and stir the chili occasionally to prevent it from burning or cooling down too much.