Recently, TGHR employees participated in our inaugural chili cook-off. The event was a hit, and we sampled five different chilis. Here are the participating recipes. Make them at home, share with your fellow coworkers, and let us know which is your favorite!
First up, is the taste-test winner! This unique chili took home first place and really hit the spot.
Chicken Enchilada Chili
1.5 lbs chicken breast
1 can black beans
1 can chili beans
1 can corn
1 can Rotel
1 can red enchilada sauce
2 cups chicken stock
1.5 tbsp chili powder
3/4 tsp paprika
1/4 tsp pepper
1 tsp seasoned salt
1/2 tsp cumin
1 package cream cheese
In a large crockpot, add the enchilada sauce, Rotel (undrained), chili beans (undrained), black beans (drained and rinsed), corn (drained) and uncooked chicken breasts. Next, add the chicken stock and all the seasonings. Stir well. Cover the crockpot and place on high for 3-5 hours or low for 5-8 hours. Remove the chicken and shred using two forks. Cube the cream cheese and put the cubes in the crockpot. Then, whisk the cream cheese and add the shredded chicken. Cook on high until all the cream cheese is melted. Stir and serve!
Do you want a chili that has a unique flavor to it? This recipe was a definite crowd pleaser, and came in second place!
Bloody Mary Chili
1 lb beef
1 lb Italian sausage
3 cups Mr. & Mrs. T’s Bold and Spicy Bloody Mary mix
2 packets McCormick’s chili mix
2 cans diced tomatoes
1 white onion, diced
Elbow macaroni
Salt, pepper, cumin, and chili powder to taste
Brown the beef and Italian sausage with the diced onion. Then, put all the remaining ingredients in crock pot EXCEPT the macaroni. Put the crock pot on low (or high if you are in a rush). Cook the macaroni separately and add them to the chili 1 – 2 hours before serving.
Looking for a chili with a different texture? Try this recipe, which can be made with regular ground beef too!
Organic Chili
1.5 lbs organic ground beef
2 cans hot chili beans
1 can mixed beans
1 can fire-roasted tomatoes
1 can mild Rotel
1 onion, diced
2 cloves of garlic, minced
1 14 oz can diced tomatoes
Cooked macaroni
Garlic powder, cumin, chili powder, salt and pepper to taste
Sautee onions and garlic for about two minutes in olive oil. Add the ground beef and cook until browned. Drain fat. Add beans, Rotel and tomatoes. Season to taste with spices. Simmer for 30 minutes and serve over cooked macaroni.
Are you cooking for a crowd? Give this a try! It was also suggested to put this atop your favorite hot dog.
Hot & Spicy
6 lbs of hamburger
1 big white onion
6 habanero peppers (4 cooked into the hamburger, 2 habanero peppers juiced on browned meat)
1 large can of mild chili beans
5 packs of McCormick’s chili powder
Salt and pepper to taste
Dice the habanero peppers and then add to the meat while browning it. Once the meat is browned, juice two additional habanero peppers over the browned meat. In a stock pot, combine all the other ingredients and add the meat and peppers. Simmer for 5 minutes with the lid on. Add salt and pepper to taste. You can transfer the chili to a crock pot if you are transporting it to share with coworkers/friends.
Pressed for time? Try this simple white chicken chili, no cooking skills needed!
White Chix Chili
3 cans white beans (drain 1.5 cans)
2 cans chicken (drained)
2 teaspoons cumin
A little less than 1 cup onion, diced
2 chicken bouillon cubs
2 cans diced green chilies
Simply put all the ingredients in the crock pot until heated and stir occasionally. That’s it!
TGHR recommended toppings include: sharp cheddar cheese, mild cheddar cheese, cilantro, green onions, limes (especially for the white chicken chili), avocado, bacon bits, sour cream and oyster crackers. We also suggest serving with cornbread and tortilla chips on the side. And then, when you are too full to possibly do any work, call TGHR and we’ll fill your open positions with award-winning candidates. Bon Appetit!
