The annual Queensboro Chili Cook-Off is a highly anticipated event here. Last year was my first year at the event, and it was probably the most fun day at work, ever. You can read blogs about last year’s event, including the pumpkin carving contest here, here, here and here.
Already, the competition is heating up, with each chili cook trying to get other cooks to spill the beans about their recipes. (Ha ha! Puns intended!) Fierce marketing is ensuing. Here’s what we’ve got going on so far:
Spill the Beans Blog
My fellow marketing team member, Jen B, also the winner of last year’s cook-off, has started her own chili marketing blog. Read it here.
Chili Campaign Posters
Kit, one of our graphic artists, has gone the visual route by creating a poster to advertise his Chili around the ‘boro.
His hair really looks like that.
Jen E has taken the un-marketing stance, sending this email to all of us this morning. (I asked her if I could put it on the blog, which I guess sort of defeats the un-marketing purpose.)
Blah Blog leads to blah chili?
I was once of the mind that the better chili would win anonymously. After all, my chipotle chicken chili did two years ago, with Didi leading a word of mouth campaign through her family network. (Okay, she told her kids to vote for me, but hey, when you’re talking to a marketer, you’ve got to speak their language.)
With a loyal fan base still here, I’m confident that the return of my chili will make a good showing, without needing to plaster the warehouse or the splash out on the Internet. I’ll be marketing with aroma, and upselling on taste.
May the best chili win!
She also included her prize-winning chili recipe from a couple of years ago, minus a few “Secret Ingredients” which she says makes her chili the best.
Jenn’s Chipotle Chicken Chili
8 chicken thighs
10 cloves garlic
6 – 10 strips of bacon
1 large / 2 medium yellow onions
2 T extra virgin olive oil
2 28 oz cans tomatoes (one with green chilies, one plain)
1 6 oz. can chipotle peppers in adobo sauce
3 T chili powder
1 T cumin
1/4 t crushed red pepper
1/2 t dried basil
1/2 t dried oregano
1/8 – 1/4 t cayenne pepper
1 -2 T Texas Pete
1 28 oz can preferred chili beans (optional)
Peel and roughly chop all but one of the cloves of garlic.
Lay chicken thighs in a 9x12x2 inch pan. Scatter garlic on top.
Place strips of bacon over chicken to cover.
Roast chicken at 375o for 75 minutes.
Mince onion and cook in olive oil over medium low heat until soft. (6-8 minutes)
Add 1 clove finely chopped garlic, 1/4 t salt, 1/2 t black pepper and cook for 2 minutes more.
Stir in both cans of tomatoes and beans here. (All undrained.)
Mix all spices (chili powder to cayenne) in a small bowl or jar and stir.
Add in approximately half of the spice mix and Texas Pete.
Roughly chop 3-4 of the canned chilies; add these and all the adobo sauce to the mixture.
Allow sauce to continue to cook over medium low heat until chicken is finished.
When the chicken is done, remove from oven and allow to cool. Peel off skin and excess fat.
Chop chicken into bite-sized pieces and add to sauce. Pour in the remaining half of the spice mixture.
Allow chili to simmer on low/medium low heat for 30 to 60 minutes.
Serve hot with cheese, crackers, corn bread and/or sour cream to taste.