Like many workplaces this season, my office is hosting a chili cook-off. The cooler weather makes me crave a steaming bowl of chili, so I decided to enter with two different recipes—one red and one white. The organizers mentioned a prize for the best chili, but for me, the fun of sharing and a little friendly bragging rights are plenty of motivation.
Red Chili Cook Off Recipe
1 jar medium salsa
1 cup diced green peppers
1 can yellow corn, drained
1 jar enchilada sauce
1 lb ground beef, browned
1 can black beans, drained
2 cans chili beans
1 can baked beans
2 cans diced tomatoes
Combine all ingredients in a 4.5-quart crock pot and heat until hot and flavors meld, stirring occasionally. Adjust seasoning with salt, pepper, or a pinch of chili powder if desired.
White Chicken Chili Cook Off Recipe
3 chicken breasts, cooked and shredded
1 can chicken broth
1 can sliced mushrooms, drained
1 can hominy, drained
1 can navy beans, drained and rinsed
2 cans butter beans, drained
1 can cream of chicken soup
1 can sliced potatoes, drained
Combine all ingredients in a 4.5-quart crock pot and heat until warmed through and creamy. Taste and adjust with salt, pepper, or a squeeze of lime for brightness if you like.
Serve both chilis with an assortment of accompaniments: crackers, tortilla chips, cornbread, biscuits, pickled banana and jalapeño peppers, sour cream, shredded cheese, or any other favorite toppings. These two pots make plenty, so invite the whole office—there should be enough to share.
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