Chili Cook Off

What a great way to start 2024 with a Chili Cook- Off hosted by Francine and George, the same couple who last year hosted an epic Valentine's French dinner. Lucky all of us for an invite.

There were 7 entrees. Two of them are featured below.  I labeled mine Cumin Get It!

Three judges were kept busy sampling each of the 7 entries.

After that, the guests went through the food line and marked their first choice. There was a tie for first place between Cathy's Hatch Extreme White Chili (Cathy's recipe posted at the end of the blog) and Toni's Here's the Beef Chili.

Cathy with her prize chicken 

and Toni with her prize pitcher.
Midway through the party the hosts passed out kazoos to the guests. 

The group was divided up into 3-4 people. Since several of the guests play in the band here they were assigned a group to practice a song or two and then perform for the rest of the group. Needless to say, this was hilarious since many of us have never played a kazoo. 

The hosts have a stunning patio background of the Santa Rita Mountains so a photo op was not to be missed. 

A Chili Cook-off is a great party concept with lots of possibilities. 

Hatch Extreme White Chili

Ingredients:

• 1 tablespoon olive oil 
• 1 pound skinless, boneless chicken breasts, cut into 1/2" cubes
•  1 medium onion, chopped
• 2 garlic cloves, minced
• 2 cans (15.5 oz) Great Northern beans, rinsed and drained 
• 1 (14.5 oz) can chicken broth
• 2 cans (4 oz.) chopped Hatch Green chiles, drained and patted dry with a paper towel
• 1 teaspoon salt
• 1 teaspoon cumin 
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 cup sour cream
• 1/2 cup whipping cream 

Directions:

• Heat olive oil in a large pot over medium heat. Cook chicken, onions, and garlic over medium-low heat until no longer pink in the center and juices run clear, about 10-15 minutes.
• Add in Great Northern Beans, chicken broth, salt, cumin, oregano, and pepper into the chicken mixture. Bring to a boil, reduce heat, cover, and simmer until flavors have blended, about 30 minutes. 
• Remove chili from the stove, and stir in sour cream and whipping cream until incorporated. Add pan back to stove and heat on low uncovered for 5 minutes longer or until the chili is heated all the way through.  

Check back tomorrow for the other winning recipe Where's The Beef.