Dolores Chili Recipe Contest Winners Exude Savor and Originality

Dolores Chili’s Recipe Contest allured entries from individuals across the United States, all competing for cash, prizes and bragging rights as the owner of the most creative recipe involving Dolores Chili. After a thorough selection process, Dolores Chili has named three winners.

First, second and third place winners were chosen, although difficult, for demonstrating their creativity and ingenuity of Dolores Chili.

The first place winner is Diane Halferty of Corpus Christi, Texas for her Chicken Chili Calzones. She found inspiration for her recipe in the Dolores Chicken Chili.

Chicken Chili Calzones

3 Tablespoons Olive oil, divided

1 Brick (20 Ounces) DOLORES Chicken Chili

2 Cups cooked Chicken, coarsely chopped

2 (10-ounce) cans refrigerated pizza crust dough

2 Cups shredded pizza cheese blend, divided

1 Large Egg

1 Tablespoon Water

Heat oven to 425°F Heat 1 Tablespoon oil in a 12-inch non-stick skillet and sauté the chili and chicken over low heat until well combined. Meanwhile, unroll pizza dough on lightly floured surface. Cut each sheet dough in half. Brush olive oil on each sheet. Place about 3/4 Cup chili mixture on half of each rectangle. Top each with 1/3 Cup cheese. Fold dough in half to enclose filling, making sure edges are even; seal edges. Place on baking sheet. Cut small vent slits in calzone tops. Whisk together egg and water and brush mixture over tops of calzones. 4 Bake calzones 20 minutes or until golden brown. Sprinkle evenly with remaining cheese. Cool 5 minutes.

Columbia, South Carolina resident, Mary Leverette is the second place winner.  Her love for pizza and Dolores Chili combined to be the  inspiration behind her South of the Border Pizza.

South of the Border Pizza

2 12-inch refrigerated pre-baked pizza crusts

1 20-oz. brick Dolores Chili, thawed

2 cups Chihuahua cheese, crumbled

2 cups cubed fresh avocado

1 cup chopped green onions

2 cups Queso Blanco crumbles

Place the refrigerated pizza crusts on baking sheets. Place Dolores Chili in a bowl and microwave until heated through. Spread heated chili evenly over the two crusts. Top with Chihuahua cheese and bake at 425 degrees Fahrenheit for 10-12 minutes or until cheese melts. Top each pizza with fresh avocado, green onions and Queso Blanco. Serve immediately.

Third place goes to Blayne Imata of Los Angeles for a unique creation, Dolores Chili Loco Moco. Hot and spicy was definitely the inspiration behind this creation.

Dolores Chili Loco Moco

1 20 oz. Dolores Chili Brick

1 cup beef broth Tabasco or other hot sauce to taste

1 lb. 80% lean ground sirloin

Salt and pepper to taste

4 eggs Steamed rice Sliced green onions for garnish

For onion rings:

1 yellow onion sliced into 1/2 inch rings

1/2 cup flour

1 Tbs. corn starch Cayenne pepper

1/4 cup cold water

Panko bread crumbs

Canola oil

Prepare Dolores Chili Brick according to package instructions. Add hot beef broth in place of water and stir until incorporated. Bring to a boil then reduce to a simmer for 20 minutes while stirring. Add Tabasco sauce or other hot sauce to taste. (I like my Dolores Chili a little on the spicy side.) While chili is simmering, prepare onion rings. In a medium sized pot, heat about an inch deep of canola oil to 350 degrees for frying. Combine flour, corn starch and cayenne pepper. Stir until well mixed. Add 1/4 cup cold water and stir until blended. A few lumps are okay. Allow to rest for 5 minutes. Pour panko bread crumbs onto a plate. When oil is hot and ready, dip separated onion rings into flour batter mixture, coat well then dredge in panko bread crumbs. Fry a few at a time in the hot oil for a minute or so until golden brown. Drain on paper towels and season with a little salt while still hot. Set aside. Divide ground beef into 4 portions. Shape into patties. Season with salt and pepper and grill or fry each patty in a pan on both sides until desired doneness. Allow to rest. Fry eggs to your preference. Sunny side up is traditional but if you prefer your eggs more well done, over easy goes good with this recipe too. Assemble the Loco Mocos by scooping some steamed rice into a bowl, then stacking on a beef patty followed by a fried egg. Ladle hot Dolores Chili around rice and over the Loco Moco if desired and garnish with onion rings and green onion slices. Serve with cool and creamy Hawaiian style macaroni salad on the side.

Dolores Chili will soon announce another contest.