There was Jacquelin Maciel's masterpiece in a bowl and Sandra Wyman's now-famous dessert chili. Talk about adventurous—there was even a spicy, lean rabbit chili, courtesy of Vasia Skliros! Yes, submissions from the account managers were many and varied and with competition numbering in the double digits, attendees no doubt had their fill (at least one of them did!).But who knew there'd be such a strong turnout! At 13 contestants, it was EZlocal's first chili cook-off to date and a rousing success by any measure!
The judges had their work cut out for them, yours truly among them: we were faced with the delicious task of awarding 1st, 2nd, and 3rd Place—and that's in addition to picking the Hottest and Most Creative Chilis! Although it's hardly a complete chronicle of the day's events, Bryan Hoffman also deserves honorable mention for his spot-on sweet potato vegan chili. The web team was well-represented by Bryan's contribution!
In the end, the mood may have been relaxed but the stakes were high. Just ask Vice President Dave Cosper who all but snatched victory from the jaws of defeat, taking home the 1st Place prize of $200 cash! Hats off to Dave for concocting a truly outstanding chili.
*For those with a culinary curiosity, I included the ingredients to EZlocal's crown jewel of chili, Dave Cosper's delectable Chile Colorado (see below). Bon Appétit!
Peppers: Ancho, Guajillo, Pasilla, Poblano.
Meat: Sirloin/Chuck Beef, Al Pastor Pork (Seasoned).
Other: Red Mole, Masa Harina, Onion, Sofrito Tomato Paste, Tomato Puree, Cumin, Oregano, Garlic, Salt, Coconut Brown Sugar.