And the Chili Cook-Off winner is ...

There was no mix-up of envelopes as Margaret Rudolph announced the winner of this year’s Chili Cook-Off.

Six colleagues came together with their crockpots of chili to support Heidelberg’s Relay for Life Team. By popular vote, Matt Cola’s Crockpot White Chicken Chili prevailed as the winner of the Relay team’s chili cook-off fund-raiser on Thursday.

For his efforts, Matt received the coveted “Golden Ladle.”

A shout-out to the other participants who prepared their own recipes to share for the cook-off: Melissa Cook, Beth Kagy, Linda Mapus, Phil Ness and Mark Zeno.

Four people also were lucky winners of door prizes: Cherelle Gardner and Jim Minehart (Ghostbuster/Family Video prize bags), Paul Reese (Business card/electronics holder) and Nicholas Gillenwater (Heidelberg pen).

The Relay Team expresses its thanks to those who contributed to making the Chili Cook-Off a success: Aramark, Family Video, Hempy Water and the Bookstore.

There's still time to join the 'Berg Relay Team. Next meeting will be at 3:30 p.m. Tuesday, March 7, in University Hall 204.

And, it's not too early to start planning to participate in the team's upcoming fund-raiser: The Pi(e) Bake-Off on Tuesday, March 14, from 3-5 p.m. in The University Commons. For more information, contact Team Captain Margaret Rudolph, x2111, or stop by Human Resources in University Hall, Suite 213.

For those of you who missed out yesterday or who want to try Matt’s chili, he was kind enough to share his recipe:

Crockpot White Chicken Chili

Ingredients

o    1 lb. boneless skinless chicken breasts

o    1 yellow onion diced

o    2 cloves garlic minced

o    24 oz. chicken broth 

o    2 15-oz. cans Northern beans, drained and rinsed

o    4 oz. of jalapenos (I use them from a jar, and use the juice along with the jalapenos)

o    1 15-oz. can whole kernel corn drained and rinsed

o    1 tsp. salt

o    1/2 tsp. black pepper

o    3/4 tsp. oregano

o    1/2 tsp. chili powder

o    1/4 tsp. cayenne pepper

o    8 oz. cream cheese

o    1/4 cup half and half

o    Lime juice (to taste)

Optional Toppings:

o    Frito’s Corn Chips

Instructions

1.    Add chicken breasts to bottom of crock pot, rub with salt, pepper, oregano, chili powder and cayenne pepper.

2.    Top with diced onion, minced garlic, great Northern beans, jalapenos, corn, chicken broth and lime juice.  Stir.

3.    Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.

4.    Remove chicken to large mixing bowl, shred, then return to slow cooker.

5.    Add cream cheese, half and half, and more lime juice, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.

6.    Stir well and serve with crushed Frito's Corn Chips.

Chef’s Notes:

• Use jalapenos from a jar and include the juice.
• This chili is even better the next day, so if you have time, make it the night before and stick it in the fridge!