Hatchett Design Remodel hosted our 10th Annual Chili Cook-Off ahead of the big game! The Hatchett Design Remodel Staff, family, trade partners, and clients gathered in our Virginia Beach showroom as our chili contenders competed for the coveted Chili Cook-Off trophy!
The competition was stiff this year. Chilis came in all styles – spicy, white chicken chili, and even vegetarian.
Our esteemed panel of taste testers mingled while they enjoyed a sample of each batch before casting their ballots. Of all the champion chilis, there was one clear winner.
The Winner
Congratulations, Brynn for earning your place in Hatchett Design Remodel history as the 2023 Chili Cook-Off Winner.
If you’re looking for a really good chicken chili recipe this one is sure to please! This warm, creamy chicken chili is a great alternative to your traditional beef chili, and is sure to get you going back for seconds (and thirds).
Ingredients
1.67 small yellow onion, diced
2 tbsp olive oil
3 cloves of garlic
3 (14.5oz) cans of low-sodium chicken broth
1.67 (7oz) can diced chilis
2.5 tsp Cumin
1 tsp paprika
1 tsp dried oregano
1 tsp ground coriander
1/2 tsp cayenne pepper
salt and pepper, to taste
1.67 (8oz) pkg Neufchatel cheese (aka light cream cheese), cut into small cubes
2 cups of frozen or fresh corn
3 (15oz) cans of cannellini beans
4 cups of shredded cooked rotisserie or leftover chicken
2 Tbsp fresh lime juice
3 Tbsp chopped fresh cilantro, plus more for serving
Serve with tortilla chips or strips, Monterrey jack cheese, sliced avocado
Directions
- Heat olive oil in a large pot over medium-high heat. Add onion and saute for 4 minutes. Add garlic and saute for 30 seconds longer.
- Add chicken broth, green chilies, cumin, paprika, oregano, coriander, and cayenne pepper, and season with salt and pepper to taste. Bring mixture to a boil, then reduce heat to medium-low and simmer for 15 minutes.
- Drain and rinse beans in a fine mesh strainer or colander, then measure out 1 cup. Set the rest of the beans aside. Add the cup of beans to a food processor along with 1/4 cup of broth from the soup. Puree until nearly smooth.
- Add Neufchatel cheese to the soup along with corn, whole beans, and pureed beans. Stir well. Simmer for 15 minutes.
- Top with your favorite toppings, serve and enjoy!
Our Runner-Up
We actually had 2 runner-ups – Chad and Suzy. As we said, the chili cook-off competition was STIFF this year!
Below is the recipe for Suzy’s Chili.
Suzy’s Chicken Chili
Ingredients
1lb pork sausage
1 small onion, chopped
1 clove garlic, minced
1lb chicken, cooked, and shredded
2 cans northern white beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
2 small cans of chopped green chilis
3-4+ cups chicken broth
Juice of 2 limes
1 Tbsp oregano
1 Tbsp cumin
1 tsp pepper
1 tsp salt
2 Tbsp sugar
4oz cream cheese
¼ cup green salsa (to taste)
Directions
- Brown sausage in large dutch oven until no longer pink.
- Add garlic and onion and saute about 5 minutes.
- Add the remaining ingredients, adding enough broth to cover all ingredients in pot.
- Simmer until the white northern beans break down (garbanzo beans will not break down.)
- Garnish with additional lime juice, cilantro, sour cream, and cheese.
Thank you to all who participated and trained for this year’s event. Congratulations to Brynn for proving yet again that our skills in the kitchen extend beyond just design and construction.
