1st Annual BĒM Interactive Chili Cook-Off!

On February 19, 2009, BĒM Interactive held its 1st Annual "Chili Cook-off"! We encouraged all the staff members to bring in a chili (in different categories), and then voted at the end of our lunch for the best chili. (Click the picture for a larger view.)

It was a great success and very tasty & fun!

See Julie Ayres, 2009 Winner's "Best of Show" award-winning chili recipe below.

Be sure to look out for this event next year to see who wins!








BĒM Interactive's "Best of Show" Chili Recipe

Fixes approximate measurements for 1 gallon chili

Ingredients:
30 oz pinto beans, drained
30 oz kidney beans, drained
32 oz tomato sauce
32 oz chopped or diced tomatoes, drained
12-15 oz chopped green chilies, drained
1-2 lbs stew beef, cut into bite-sized cubes
½ package of taco seasoning mix
2 Tbsp chili powder
1 Tbsp cocoa powder
salt to taste
1 tsp of brown sugar or molasses (takes the edge off the “bitter” flavor) *optional

Directions:
- Coat the bottom of the crock pot with Olive Oil (keeps food from sticking).
- Brown the stew beef in a tablespoon of Olive Oil in a skillet.
- Use a slotted spoon to transfer the beef to the crock pot or drain the juice off the beef and pour it into the crock pot.
- Except for the sugar/molasses, add the rest of the ingredients to the crock pot.
- Stir, set on low heat and cook for about 8 hours.
- Add the sugar after cooking otherwise your chili will stick to the bottom of the crock pot (like sugar-cured bacon sticks to your skillet).