Congratulations to probate paralegal for winning the 4th Annual DHC/STC Presidents’ Day Chili Cook-Off! Several staff members competed in this “cook-off for a cause.”
April’s chili won first place with her beef & pork recipe (recipe featured below). Attorney Rep DeLoach took second place for his vegan chili and receptionist Emiline Mosher came in third with her chicken chili recipe.
We were slated to compete with April’s winning recipe at the 21st Annual Pinellas Park Firefighters Chili Blaze to benefit the Muscular Dystrophy Association but it was canceled due to the pandemic, rightfully so.
April’s Amazing Chili
Prior to the pandemic, probate paralegal April Ellison won our 4th Annual President’s Day Chili Cook-Off! It’s a beloved tradition where staff share their culinary skills, win prizes and enjoy major bragging rights. Here’s April’s award-winning recipe (serves 8-10):
- 1 lb ground beef
- 1 lb ground pork
- 2 (16 oz) cans of kidney beans
- 2 (18 - 32oz) cans of pinto chili beans with sauce
- ½ tsp chili powder
- ½ tsp cayenne pepper
- 1 tbsp ground pepper
- 1 (12 oz) can beer
- 1 package McCormick's Mild Chili Mix
- 2 (18 - 32 oz) cans diced tomatoes
- 1 (16 oz) can tomato purée
- 1 tsp salt
Brown ground beef and pork, then drain. Mix in chili mix, chili powder and cayenne pepper with beer and cook down. Stir in kidney beans, pinto chili beans with sauce, diced tomatoes, and tomato purée. Bring to a near boil, then simmer on low for 10 minutes. Add salt and pepper to taste.
Probate Paralegal April and her 1st place chili