Posted by Fuchs North America on 10/4/19
We kicked off fall the right way – with warm chili, served with a side of competition! Five contestants faced off with the hopes of winning our first-ever chili cook-off. At stake? Bragging rights, of course, but also the opportunity to have their chili showcased at Baltimore Station’s 5th Annual Stars, Stripes and Chow event in November. Baltimore Station is a non-profit that gives back to veterans by helping them develop life skills and overcome obstacles, and Fuchs North America is proud to be supporting them. Learn more about Baltimore Station here.
Employees voted at a company-wide tasting event on October 2nd and the winner was… Lisa Bookhultz, Quality Supervisor, for her white chicken jerk chili! Read on to learn more about Lisa’s chili and the other finalists.
White Chicken Jerk Chili
Packed with flavor from jerk seasoning and pineapples, Lisa’s white chicken jerk chili definitely stood out! Employees loved the rich flavor and addictive heat so much, they kept coming back for more.
Vegetarian Chili
Chef Howard Cantor and Food Scientist Alyssa Chircus teamed up to create a smoky vegetarian chili. With grilled squash, zucchini and mushrooms, this chili was a veggie lover’s dream.
Hearty Chili
Taking a recipe he’s been evolving for years, Mark Richardson, Quality Manager, cooked up a truly hearty chili featuring pork, celery, cumin, beans, and a few secret ingredients.
Classic Chili
Representing our marketing department, Senior Corporate Communications Specialist Rebekah Wicke took her mom’s classic chili recipe and spiced it up with jalapenos, cumin and lots of red pepper.
Tex-Mex Chili
The spiciest of them all, Vice President of Sales & Technical Services Ken Wuestenfeld’s Tex-Mex chili brought the heat with habaneros. Also featuring bacon, pork, and beef, his chili was packed with protein, too.
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