#Life@Acacia: Our Top Chefs Face the Judges in the 2018 Chili Master Cook-off

By Nuzhat Alamgir | Posted on February 15, 2018

Last month, Acacia’s Chili Masters gathered around the crockpots for our much buzzed-about annual Chili Cook-off! Our chefs, our cornbread bakers and our taste testers brought their A-game this year and not a pot of was left uneaten.

Each employee had five points to give to the Chili Masters, and we knew it would be a fierce competition based on the amazing smells wafting from the kitchen. When it came time to vote, I know I’m not the only one who had to go back for a second round of tastings to make my final decision.

 

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Acacia is thrilled to announce this year’s winners. Drumroll, please…

  • Third Place: Chris MacGregor’s extra spicy, jalapeno-filled chili
  • Second Place: Peter Borges’ brown sugar chili (a lunch and a dessert all in one!)
  • First place for vegan/vegetarian chili: Linda Gernes! This year, our vegans and vegetarians had three chilis to sample, all delicious and healthy
  • And this year’s new champion, taking home first place overall: Mike Sylvester!! Mike’s chili won our hearts (and stomachs!) with a good old-fashioned, classic recipe.

As an attendee, I can safely say this is one of my favorite Acacia traditions. My fellow employee, Song Jiang, summed it up perfectly, “This is such fun, healthy, melting pot event. I left full of chili and am inspired to throw my hat in the ring for next year’s show down.”

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And for those of you who left hungry for more, here’s Chris MacGregor’s recipe:

Use a 6 quart slow cooker

SERVES 8-10 | prep time: 10 MINUTES | cook time: 4-6 HOURS

INGREDIENTS:

  • 1 tablespoon olive oil
  • 1 lb 99% lean ground turkey
  • 1 medium onion, diced
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 2 (15 oz) cans tomato sauce
  • 2 (15 oz) cans petite diced tomatoes
  • 2 (15 oz) cans black beans, rinsed and drained
  • 2 (15oz) cans red kidney beans, rinsed and drained
  • 1 (16 oz) jar deli-sliced tamed jalapeno peppers, drained
  • 1 cup frozen corn
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • Salt and black pepper, to taste

DIRECTIONS:

  • Heat the oil in a skillet over medium heat. Place turkey in the skillet, and cook until brown. Pour turkey into slow cooker.
  • Add the onion, peppers, tomato sauce, diced tomatoes, beans, jalapeños, corn, chili powder, and cumin. Stir and season with salt and pepper.
  • Cover and cook on High for 4 hours or low for 6 hours.

Serve with toppings –

  • Tortilla chips (whole grain scoops are the best)
  • Guac or Avocado, Sour Cream, Seasoned Taco Cheese, Green Onions, Cilantro, Sliced Fresh Hot Peppers (Red Chili, Jalapeno, whatever you like)

Thank you to all who participated!