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12th Annual Chili Cookoff!

It's Active Voice tradition!
It's the stuff that legends are made of.
It's the day that the entire building reeks of chili.

In my immediate area, there's six crockpots steaming away. By noon, you won't be able to escape the chili smell, unless, like me, you have a cold. :)

But it's fun. Our chili is call "Admin Savoury Chili", it's been simmering, the old-fashioned way, in my kitchen for a couple days. Our receptionist is providing ren-faire-ish outfits for serving. :)

And it's an excuse to have company-provided beer at work! Woo!


( 2 comments — Leave a comment )
May. 15th, 2003 10:29 am (UTC)
Yay! :)

Those were good days. *grin*

You should post the recipe you're using, hey?
May. 15th, 2003 11:07 am (UTC)
Chili Days!
Here's the recipe, from the Savory Faire Restaurant, in Montesano, WA:

Savory Faire Black Bean Chili

1 lb dried black beans (rinsed and sorted)
2 28oz cans diced tomatoes
2 4 oz cans diced green chiles
1 medium onion, diced

2 T chili powder
3/4 t red chili flakes
salt/pepper to taste

2 C shredded chicken

Soak beans over night. Drain, add fresh water to cover beans by about 2-3 inches. Simmer until tender 1 1/2 hours.

Add the rest of the ingredients, simmer for 2 hours.

Serve with fresh tomato salsa and sour cream.

Notes: The first time I made this I didn't drain the tomatoes or the beans. It made for very soupy chili. I'd drain the beans for thicker chili (I thickened with masa flour).

If you're going to let it cook for a long, long time, I'd recommend not adding the chicken until shortly before serving, if you want big chunks of chicken (I poached the chicken separately, in V8) then shredded it and added it. Two days later, there's milions of tiny pieces of chicken.
( 2 comments — Leave a comment )