The Great Wisconsin Chili Cook-Off
Each year, with the Super Bowl well in the review mirror, the good people of Sure Controls switch their attention from football to the hottest game in town, the Annual Chili Cook-Off. When we say hot, we mean spicy and competitive.
This year no fewer than 15 people entered. The chilies ranged from white chicken chili to the tried-and-true kidney beans and beef chili. And in true Wisconsin style, some chilies even came with a side of macaroni. The whole kitchen was filled with the smells of awesome homemade cooking and it was hard to resist. Like moths to the flame, all the associates gathered around the warming crock pots so they could take a taste and cast a vote.
The most exotic chili was a white chili with turkey meat. The majority of entries were classic red chilis with a variety of meats ranging from steak to venison. The third place entry was a very spicy dish called Frank’s Spicy Alabama Onion Beer Chili, (say that 5 times!) The winning chili, a classic red, had 7 pounds of beef in it. We are pleased to report that there were no major mishaps this year. Last year an eager and novice chef didn’t understand the difference between a clove and a bulb of garlic. So, when the recipe asked for one glove, that chef, who will remain unnamed, put in the whole bulb! That made for a very interesting, if not overwhelming, chili dish.
All associates are invited to participate in the contest, a $5 entry fee gets you a spot. The fees collected then become prize money for the first and second place winners. There is, however, only one trophy and one champion. Bonnie and Jenni have been battling it out for the top spot for three years. Bonnie is known for her awesome culinary skills, but Jenni hails from the Southwest and knows a thing or two about outstanding chili. This year the top prize and the trophy went to Bonnie.
We look forward to the next company event, maybe an all-associate picnic. It’s a great way to get to know the folks we work with and to share a meal with friends.