If you can’t stand the heat…
By Cori Wixon, Solutions Associate
Thanksgiving may be over but at Patientco, but this is just the beginning of the cooking season. December 4, 2015 marked the start of an annual tradition: The Patientco ChiliBowl Cook-off. This year, we had ten contestants compete for the elusive title of ChiliBowl Champion.
In case that wasn’t enough excitement, ChiliBowl Day also marked holiday spirit wear day. In typical Patientco fashion, we went all out. Jingle bells, wigs, and elves on shelves, and all sorts of festive sweaters were represented.
The 2015 participants & their chilis included:
- Veni Vidi Chili, Tristan Capron
- Bird gone Buck Wild, Margaret Mansfield
- Chilloha Duuuude, Patrick Creagh
- #FritoFirst Chili, Rebecca Greiner
- It’s 5:00 Somewhere…, Cori Wixon
- The Hungry, Hungry HIPAA Chili, Jamall Gray
- Deluxe Leftovers, Jonathan Loesch
- The Hokie Pokie Turkey Chili, Dick Cheek
- You Had Me at Meat, Cailey Ryckman
- The Soup That Beats the Chili, Jennifer Leach
The Atlanta office, armed with spoons and discerning palettes, participated in a blind taste test before voting for their stew of choice. The competition was tough. Each chili brought a unique flavor and the personality of the cook, from the chill pineapple in Patrick’s chili to the Virginia Tech Hokie representation from Dick.
When the dust settled, final samples tasted, and the spoons set down, we crowned the winners. We caught up with these chili aficionados to see if they had any parting words for their adoring fans.
3rd Place: Jamall Gray (The Hungry Hungry HIPAA Chili): “I appreciate all the votes and compliments; I would do it all again if I had the chance.”
2nd Place: Rebecca Greiner (#FritoFirst Chili): “This was actually the first time I made my parent’s chili so I am very honored my colleagues enjoyed it as well. Plus, Fritos & cheese makes everything better!”
1st Place: Margaret Mansfield (Bird Gone Buck Wild): “I would like to thank my fans for voting for meat that is often polarizing.”
The first place grand prize is… drumroll please… a donation to the charity of their choice. Margaret chose to send the donation to the American Society for the Prevention of Cruelty to Animals (ASPCA), which is a great charity dedicated to rescuing, adopting, and caring for the welfare of our furry friends.
But because Patientco is a huge believer in the old adage “give to get,” we didn’t stop there. Second and third place also chose a charity of their choice for a donation. Rebecca donated her prize to the Confetti Foundation, which is another noteworthy cause. This group works to provide birthday parties for children who spend their big day in the hospital. Third place winner Jamall chose to help premature babies through a donation to the March of Dimes.
Ms. Mansfield shared with us the secret to her success, and shared with us her winning recipe and technique. This recipe is brought to you exclusively by Patientco Chopped.
Bird Gone Buck Wild Chili
- 1 Large can of fire roasted tomatoes
- 1 Large can of tomatoes with green chilis
- 1/2 Can of tomato paste
- 1 Large onion chopped
- 2 Jalapeños chopped – some seeds removed
- 1 Red bell pepper chopped
- 2 Cloves garlic minced
- Olive oil
- 1 Bottle of beer (I choose a pumpkin beer for a little bit of sweetness)
- 1/2 cup of Worcestershire sauce
- Turkey sausage
- Venison sausage
- 6 Strips of bacon sliced into small pieces
- 1/2 Can of great white northern beans
- Spices: chipotle powder, chili powder, salt, pepper, oregano, cumin, turmeric
Pour olive oil in a skillet. Add onion and cook until slightly golden. Add garlic, red pepper and jalapeño. Cook until onion is soft. Dump into crock pot with tomatoes and tomato paste.
In the same skillet, pour in a little bit of beer to deglaze. Add turkey sausage and cook until brown then dump into crock pot.
In the same skillet, pour in a little more beer to deglaze again. Add bacon and cook until brown, then pour bacon into crock pot. Leave bacon grease in skillet.
Cook venison sausage in bacon grease in skillet until brown, then add to crock pot.
Add beans, spices and Worcestershire sauce and the rest of the beer to the crock pot. Cook low and slow, the longer the better!