A big thank you to all the chili cooks, chili tasters and voters who make our 2nd Annual Chili Cookoff a smokin’ hot success! We had ESD staffers from across the agency come out to compete and many more who came to appreciate those crocks of hearty goodness.

Below is chili pot #, cook’s name and department. Which chili was your favorite? Any cooks want to share their recipes?

#1 Don Wells, IT

#3 Richard Force, IT

#4 Marney Hefflin, Business Services

#5 Michelle Black, ESIT

#7 Mike Nerland, Teaching & Learning

#8 Lisa Alexander, Insurance

#9 Kat Haynes, Business Services

#10 Adam Scattergood, Threat Assessment

#11 Christine Navarrete, Agency Reception

#12 Julie Feldman, SS Birth-21

#13 Natasha Benitez, Early Care & Education – winner

Congratulations to winner Natasha Benitez who not only had a delicious BBQ chili, but a hilarious presentation.

Natasha’s prize was a bamboo cutting board-turned plaque created by ESD Connects’ own Marney Hefflin.

And Natasha was gracious enough to share her recipe with everyone:

Inspired by Kevin’s Famous Chili (The Office)

Ingredients

7 teaspoons chili powder

1/2 garlic (pressed)

1 Tbsp dried oregano

1 teaspoon coarsely ground pepper

1 fresh beef brisket (3 to 4 pounds)

1 medium green pepper, chopped

1 small onion, chopped

1 cup barbecue sauce

1/3 cup brown sugar

5 Tbsp cup cider vinegar

1/4 cup Worcestershire sauce

1 teaspoon ground mustard

1 can (16 ounces) chili beans, undrained

1 can (15-1/2 ounces) great northern beans, rinsed and drained

2 Tbsp vegetable oil

1 Ancho (toasted)

2 roma tomatoes, cored and chopped

Directions

Combine the first five ingredients; rub over brisket. Cut into eight pieces; place in slow cooker. Combine the green pepper, onion(set a side half for last step), tomatoes, barbecue sauce, ancho, pepper, vinegar, Brown sugar, Worcestershire sauce and mustard; pour over meat. Cover and cook on high for 5-6 hours or until meat is tender.

Remove meat; cool slightly. Meanwhile, skim fat from cooking juices. Shred meat with two forks; return to slow cooker. Reduce heat to low. Stir in the beans. Cover and cook for 1 hour or until heated through. Add the half of uncooked onions final step.