You are here
2011 4th Annual Painted Hills Natural Beef Backyard Grilling Contest
It's too delicious to miss!
Beat the Fiske (left) and Smoger's Smokers working their magic at the Marion County Fair!
Big thank you to Withnell Dodge! You're the BEST!
County Fair to State Fair Competition - The Oregon State Fair will host the 4th Annual Painted Hills Natural Beef Backyard Grilling Contest in 2011. This championship, amateur grilling competition is fun for anyone who likes to grill! Teams from across the State will compete for statewide bragging rights and great prizes! Register at the County Fair level to compete in 2011.
NEW TO THE COMPETITION IS GRILLED POTATOES! Painted Hills Natural Beef Backyard Grilling Contest: County Fair to State Fair Competition! ADVANCING TO STATE FAIR: The 1st place winners at the County Fair level will advance to the championships at the Oregon State Fair. In the event that the 1st place winner is not able to participate in the championships, the 2nd place winner from the County Fair will be the alternative contestant. Meat will be provided by Oregon's own Painted Hills Natural Beef Potatoes will be provided by the Oregon Potato Commission.
Each team will receive a gift bag and aprons! The Oregon State Fair would like to extend a special thank you to all of their sponsors including Painted Hills Natural Beef, MAK Pellet Grills, The Oregon Potato Commission, Madrona Hills Ace Hardware, Tribal Moose and Withnell Dodge.
Information about Painted Hills Natural Beef Backyard Grilling Contest
2011 PARTICIPATING COUNTY FAIRS:
- Lincoln, Saturday July 9 - cancelled
-
Marion, Sunday July 10
- 1st Place Beef - Smoger's Smokers
- 2nd Place Beef - Beat a Fiske
- 3rd Place Beef - Full of Bull Jack
- 1st Place Potatoes - Beat a Fiske
- 2nd Place Potatoes - Big Mama's BBQ
- 3rd Place Potatoes - Bruiser's Blazin' BBQ
- Curry, Saturday July 30
- Jefferson, Saturday July 30
- Yamhill, Thursday August 4
- Malheur, Friday August 5
- Umatilla, Thursday August 11
- Crook, Friday August 12
- Wallowa, Saturday August 13
- Wheeler, Saturday August 13
- Polk, Sunday August 14
- Morrow, Thursday August 18
- Wasco, Saturday August 20
- Sherman, Tuesday August 23
- Grant, Wednesday August 24
- OREGON STATE FAIR, Saturday August 27
SPONSORED BY:
1st Annual Foster Farms Chicken Chili Cook Off - Saturday, August 27, 2011
Congratulations To The Country Chicken Chili Cookers for wining the 1st Annual Foster Farms Chicken Chili Cook Off!
Chicken Chili Verde Recipe
For the Foster Farms Chicken Chili Cook-Off on August 27th 2011 at the State Fair
4 Poblano peppers
5 Anaheim peppers
4 jalapenos
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
Spice Mix:
1 tablespoon chili powder
1 tablespoon Fiesta blend or Cajun seasoning
1 tablespoon ground cumin
1 tablespoon Mexican dried oregano
1 tablespoon ground coriander
2 teaspoons ground Aleppo pepper
2 teaspoons New Mexico green chili seasoning blend
1 teaspoon dry mustard
4 Foster Farms boneless, skinless chicken fillets, cut into bite size pieces
2 tablespoons vegetable oil
1 ½ cup diced yellow or white onions
4 garlic cloves, minced
1 ½ pounds tomatillo, chopped fine
2 teaspoons chicken bouillon base or cubes
1 can beer (12oz.)
1 jar mild green salsa (16oz.)
1 can diced green chili (7oz)
1 tablespoon salt
1 cup fresh chopped cilantro
2 teaspoons Worcestershire sauce
2 tablespoons butter
Salt and pepper to taste
Fresh lime juice to taste
Toppings:
Grated Cheddar cheese
Sour cream
Black olives
Sprinkle of Aleppo pepper
Roast peppers on a gas burner until skin turns black. Turn as needed. Alternately place peppers on a baking sheet and broil in oven close to the top element until blackened.
Place blackened peppers in a bowl and cover for 10 minutes. Wear gloves and under running water remove blackened skin from peppers or just strip the peppers by hand. Cut out stems and seeds and discard. Chop peppers into bite size pieces and put aside.
Combine all the spices for the spice mix.
Rub 2 teaspoons of the spice mix into cut chicken. Refrigerate chicken.
In a large pot heat oil on medium high. Sauté onions and garlic. Add the rest of the spice mix and tomatillos. Cook for 10 minutes. Add bouillon, beer and chopped, prepared peppers. Cover and cook on low for at least 1 hour. Add chicken, salsa, canned green chili, salt, cilantro and Worcestershire sauce. Cook for 20 minutes or until chicken is thoroughly cooked. Add butter and adjust seasoning with salt, pepper and fresh lime juice.
Serve with toppings if desired.
Makes about 2 ½ quarts
Note: For milder chili use less fresh jalapenos.
Recipe by: Renata Stanko and Frances Benthin
Facebook
Twitter