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2008 Woodland West Pet Care
Centers Chili Cook Off! |
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Woodland
West Pet Care Centers has a new tradition in the making! Our annual chili
cook-off!
Open to all
staff members, we compete for the best tasting chili of the year. We
recruit judges from the Veterinary Industry to decide who's chili is the BEST!
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2008 2nd Place Winner!
Karen Miller
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2008 3rd Place Winner!
Adam and Angela Lopez
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Our Esteemed Judges for 2008:
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Pictured left to
right: Fawn Reilly DVM,
Veterinarian with Merial Pharmaceuticals, Tracy Hendrickson, owner of
the Canine Blood Bank, Michael Strecker DVM, Veterinarian with Hill's
Science Diets. |
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2008 WOODLAND WEST PET CARE CENTERS AWARD WINNING CHILI
RECIPE By David
Haynes, DVM
Click Here for Printer
Friendly Version
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- 1.5 pounds ground buffalo
- .5 pounds pork chorizo
- 3/4 cup chopped onion
- 8oz tomato sauce
- 14.5oz can mini diced tomatoes
- Beef bullion
- 2 alarm chili kit
- Worcestershire sauce
Put a small amount of oil in a deep skillet and add
onion. Cook until slightly browned. Pour off extra oil.
Crumble chorizo and buffalo and brown together. (Buffalo is low in fat
so there should be no need to drain.
Add tomato sauce and diced tomatoes.
Add chili kit packets except for the red pepper flakes and masa flour.
Mix well.
for hot chili, add the entire contents of the chili flakes, for mild, omit
flakes entirely.
Season to taste with worcestershire sauce.
If chili is too thick, add beef bullion.
Simmer for a few minutes and transfer to a warmed crock pot. Cook on
low for 4-6 hours.
NOTE: Chli may be made the night before. Cook on
low for 1-2 hours. Cool and refrigerate overnight. The next day,
heat on high for 1 hour and reduce to low and cook for 3-4 more hours.
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