Everyone’s a judge at Chapel Pointe’s annual Chili Cook-Off, where the aim is fun and the bragging rights are high!
On Friday, February 22, residents and staff sampled 10 chili recipes made by staff, residents, and households. The premise was simple: the chili with the most votes wins. Congratulations to the 2019 Chili Cook-Off winners:
Thank you to everyone who cooked chili or came out to judge it. You made this an enjoyable event for everyone! If you couldn’t get enough of the winning chili on Friday, here’s the recipe so you can make it yourself.
• 2 ½ lbs. ground beef
• 2 medium onions, diced course
• 1 T smoked garlic powder
• 2 T liquid smoke
• 1 jar spaghetti sauce
• 2 cans chopped tomatoes
• 1 large can pinto beans (drained)
• 2 regular cans kidney beans (drained)
• 3 cloves garlic (chopped)
• 3 T hot sauce
• 3 packages chili mix
• Salt to taste
Cook ground beef with onions and chopped garlic. Add chili mix to meat and cook for 2-4 minutes. In slow cooker, add remaining ingredients and meat mixture. Add water if you like a thinner chili. Cook for several hours on high. Add extra chili powder and salt to taste. Enjoy!
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