Our last chili cookoff at the 7260 building took place June 28, and a tasty-tastic time was had by all. This year’s competition featured 25 chili concoctions, including one from Matt Koehling, our Raymond James executive. Krista Lawson (Marketing Services), who always takes photos for corporate posterity at the annual event, took something else this year – a $300 first-place gift card! Kristina Mudd (Structural) received a $200 gift card for second place, while Scott Scoville (Accounting) received a $100 gift card for third place. Anitra Lewis (Accounting) winner of the popular vote, received a $50 gift card.
To the Point asked for the secret to their sauce, the magic to their ‘maters, and the prize behind their peppers, which is a fancy way to say we wanted deets about their recipes. Here is what we received.
- Krista Lawson – I used pulled pork, barbecue sauce, green chilies, and a variety of bean and spices – everything but the kitchen sink. I added things randomly until I was happy with it!
- Kristina Mudd – This recipe represented the culmination of a 13-year investment. The aged ground elk meat (which died of natural causes after living on a free-range, hormone-free pasture) combined with the sweetness of brown sugar, the eye-watering onions, and the garden-fresh stewed tomatoes, created this literal one-of-a-kind chili.
- Scott Scoville – Some highlights of Scott’s recipe includes red, yellow, and green peppers; hardwood smoked bacon; Italian sausage, ground beef, and lots of spices. Scott also slow cooked his chili for 8 to 10 hours!
- Anitra Lewis – My white chicken chili was made at the last minute with lots of chicken and lots of care.