February 23, 2021

Employee Spotlight

Happy National Chili Day

In honor of National Chili Day, we are sharing recipes from our kitchen to yours!

Creamy Chicken Poblano White Chili - Karen Barton, Marketing, Corporate - Two-Time Chili Cook Off Winner

4 (14.5oz) cans of white beans*

1 8oz package cream cheese (eliminate for dairy-free)

1 c. sour cream (eliminate for dairy free)

1 can Cream of Chicken soup (eliminate for dairy free)

2-3 medium jalapeno peppers, minced (adjust according to your likeness)

3 medium poblano peppers, chopped

1 medium red pepper

1 large onion, chopped

2-3 garlic cloves, minced (or use garlic powder)

2 tbs ground cumin

3 tsp. ground coriander

2 tbs chili powder

2 tsp celery salt

2 teaspoons McCormick chipotle black pepper or any chipotle seasoning available

1-2 package(s) of McCormick chicken chili seasoning

4 cups chicken broth (from cooked chicken or store-bought)

1 rotisserie chicken, pulled & chopped into pieces

*You can use dried beans if desired by soaking all day or overnight in about 2 quarts of water seasoned with 1-2 tsp each of: garlic powder, chili powder, turmeric, chipotle seasoning, and celery salt.

Directions: Add oil to pan and cook chopped peppers for 4-5 minutes. Add onions to peppers and cook until onions are almost translucent. Add cumin, coriander, chili powder, celery salt, chipotle seasoning and minced garlic to peppers/onions and cook for 3-5 minutes on low. Peppers should be tender. Drain beans. Blend in blender: 2 cans drained beans, 2 cups chicken broth, 1 can cream of chicken soup, and cream cheese. In stockpot, add blended bean mixture with the remaining 2 cans of beans. Add pepper/onion mixture. Add package(s) of McCormick chicken chili seasoning to pot. Add cooked chicken to pot. Add 1-2 cups of chicken broth, depending on how thick or thin you like your chili and how much chicken/beans you use. Simmer 15-20 minutes. Stir in sour cream until blended. Adjust spices according to taste. Add salt and pepper. If you like more heat, add more chili powder, red pepper flakes, chipotle seasoning, etc.

Venison Chili - Bob Young, Director of Manufacturing, Hamlet

1 onion skinned and scored

1 green pepper chopped

2 jalapeno pepper thinly sliced

1/3 cup of chili powder

1 pack of Lipton onion soup

1 tbsp of cumin

1 package of sliced mushrooms

Some black pepper (no salt)

2 (15.5) cans of kidney beans, drained

2 (10 ounce) cans of diced tomatoes

1 (15 ounce) can of chicken broth

1 tsp garlic powder

1 Miller High Life beer

2 lbs ground venison

1 small can tomato paste

6 stalks celery, chopped thinly

Directions: Brown venison in skillet or frying pan. Add and mix all contents into a large pot except for beer. Bring to rapid boil and add 6 ounces of beer. Bring to a boil. Lower heat, cover pot and let simmer for 20 minutes and 20 seconds. Remove whole onion and place on a plate, that's some deliciousness on its own. Serve up some bowls of awesome chili, however you like to eat it! Add sour cream, crackers, and/or Pete's hot sauce.

Slow Cooker Turkey Chili - Brenna Brennan, Materials, South Branch Plant

1 tsp olive oil

1 lb lean ground turkey

1 medium onion, chopped

4 cloves of garlic, minced

2 (15 ounce) cans tomato sauce

2 (14.5 ounce) cans fire-roasted garlic diced tomatoes

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can kidney beans, rinsed and drained

1 1/2 cup frozen corn

1 (4 ounce) can chopped green chiles

1 cup chicken broth

2 tsp chili powder

1 1/2 paprika

2 chipotle peppers in adobo, diced salt and pepper

Directions: Heat a large skillet with olive oil. Add ground turkey and cook until browned and no longer pink. Add the turkey to the slow cooker along with the rest of the ingredients. Cook on low for 6 hours or on high for 4 hours, until chili is cooked through. Serve warm with the suggested toppings: shredded cheddar cheese, sour cream, green onions and tortilla chips.

Award-Winning Campfire Chili - Marshall Stickley, IT, Corporate

1 lb ground beef

1 sweet onion, chopped fine

1 can Bush chili beans

1 can kidney beans

1 can pinto beans

2 cans black bean

1 can tomato juice or V8

1 can tomato sauce

1 pkg. McCormick chili spices

1 can tomato soup

cayenne pepper to taste

paprika to taste

garlic powder to taste

chili powder to taste

dash of Worcestershire

tsp cornstarch

Directions: Brown meat and onion, do not drain. Add beans, do not drain. Add McCormick pack, tomato juice, tomato sauce - stir occasionally, heat on medium. Once it starts to bubble, stir in soup. You may need an additional can of water if too dry. After the chili has started to bubble up again, add the remaining spices to taste. If the mixture is too thin, dissolve tbsp cornstarch in cold water and add sparingly, stirring constantly. If it gets too thick, you can thin with water. Cover, reduce heat and let simmer, stirring occasionally 20-30 mins should have everything cooked thoroughly. We serve over spaghetti or by itself.

Easy Turkey Chili - Lawrence Tate, Drafting, Anaheim

1 lb ground turkey

1 McCormick chili seasoning mix

1 can S&W premium kidney beans, 14 - 16 oz

1 can S&W premium petite cut diced tomatoes w/ green chiles (mild), 14.5 oz

Directions: In a medium-sized pot, cook the ground turkey on medium heat until fully cooked - do not drain. Add seasoning mix, kidney beans, and tomatoes (don't drain). Mix well and bring to a boil. Reduce heat to med-low, cover, and let cook for 10 minutes. Then turn off the heat and let chili sit for additional 10-15 minutes. Serve with cornbread, and top with desired ingredients (like pepper jack cheese or bacon bits).

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