‘Tis the season at Geonetric for our annual Chili Cook-off. This event has become one of the most anticipated and most competitive employee events we have (even more so than the food eating contest). This year, nine competitors came prepared with awesome bowls of chili and eloquent descriptions.
We judged the chili according to the following categories:
- Most Unique/Decorative Chili
- Best Vegetarian Chili
- Spiciest Chili
- Most Creative Chili
- Best Overall Chili
This year the competition was stiff and our judges had tough choices to make, but in the end we had a great chili win. We crowned a new Best Overall Chili winner – our own Michael Deeter — who takes the title from someone who has had it for the past two years. As his prize, he walked away with the coveted Geonetric chili spoon and the title of Geonetric’s Best Chili until the next year’s competition.
For those of you who would like to try a taste of our 2009 Geonetric Chili Cook-off in your own home, here is the recipe for the winning chili from the Deeter family :
- 1lb ground beef
- 2 onions, diced
- 2 large cans of crushed tomatoes
- 4 cans chili beans (undrained)
- 1 can diced tomatoes (undrained)
- chili powder (2 tablespoons-ish to start)
- garlic powder (2 teaspoons-ish to start)
- jalapeño slices
After browning together the ground beef & onions, combine all ingredients into a large pot. Add the jalapeño slices to taste (I usually put 5 or 6) as well as the chili & garlic powders (adding more after it’s simmering, if necessary) to taste. Bring to a simmer. Serve. Usually with tortilla chips and cheddar cheese or crackers.
The chef himself says this chili is not hard to make, and it is a very “traditional” chili.
The 4th Annual Geonetric Chili Cook-off has come to an end, but I know our resident chiliologists are already concocting their recipes for next year’s event. Here’s to all our chili contestants and their great work!
Wishing you all many happy traditions this holiday season!