The Winning Recipes!

Our office recently hosted an in-house Chili Competition & Margarita Mix-Off. At the end of the evening, Daniel took home the prize for ‘Best Chili’ while Heera claimed the title for ‘Best Margarita’! Recipes below:

Spicy Cadillac Margarita — Heera Basi

Ingredients:
-Ice
-Tequila
-Lime
-Cointreau

Optional:
-Grand Marnier
-Jalapeno

Directions

1) Fill glass about 1/2 way with ice
2) Into the glass squeeze juice from 1 lime
3) Stir in 1-2 shots of Tequila (depending on how strong you like it! My recipe has about 1 1/2 shots) and 1 shot of Cointreau
5) You could stop here and enjoy!
OR…
6) Add a float of Grand Marnier on top to make it a “Cadillac” Margarita
7) Add 1-3 Jalapeno slices to give it a kick! Drink will start out mild, but the heat will build!

Green Chicken Chili – Daniel Holbrook

Ingredients:
-3 Poblano peppers
-4 Jalapeño peppers
-1 ½” pounds of Tomatillos
-1 onion
-5 cloves of garlic
-1 beer (similar to Corona or Pacifica)
-1 cup of sour cream
-2 cans of Cannellini Beans
-2 cups of Chicken broth
-1 ½” pounds of boneless skinless chicken thigh
-1 tablespoon of Cumin
-1 teaspoon Chile powder
-1/2 teaspoon of smoked paprika
-1/2 teaspoon or coriander
-1 teaspoon of honey
-salt and pepper to taste
-Cilantro
-Limes

Directions

1) Place Tomatillos, Poblanos and Jalapeños on a baking sheet and place under the broiler until skin is soft and blistered (10 minutes) Remove from oven.  Cover and let cool.
2) Once peppers and tomatillos are cool, remove blistered skin, Seed and rib the peppers and chop.
3) Season chicken with salt, pepper and a half teaspoon of Cumin.  In a heavy bottom pot, sear the chicken until brown on both sides.  Remove chicken and set aside.
4) Add onion and garlic to pot, sauté until translucent.  Add remaining Cumin and other spices, sauté until spices are fragrant.  Add beer to deglaze the pan.
5) Add Tomatillos and Jalapeno’s to the pot along with 2 cups of chicken broth (Save Poblano’s to add later).
6) Return chicken thighs to the pot to finish cooking.
7) Allow soup to simmer for 30-60 minutes.
8) Once simmered, remove chick thighs, then blend soup with an immersion blender.  Slowly stir in sour cream
9) Chop chicken thighs, return chicken to pot.  Add the Beans and Poblanos.  Let simmer for 20-30 minutes.
10) To thicken soup (if needed), remove some broth and beans and blend with immersion blender, then return it to the pot.

Add salt, pepper, honey, and lime to taste.
Serve topped with chopped cilantro and sour cream.