Today, Wingstop hosted its first ever Chili Cookoff at the GSC! Twelve team members signed up to bring their (chili) flavor to the lunch table, and they didn’t disappoint. Tangy, spicy, traditional – you name it, we had it!

Team members who didn’t bring a chili served as the voting panel. They were asked to sample all 12 recipes, take notes, and decide which was their ultimate favorite. After much careful consideration, a decision was reached.

Monica Villasenor – Project Coordinator, NRO Technology, won first place for her Charro Chili! Congratulations, Monica! Well deserved.

Monica relied on her intuition and experience when making her chili. Her award-winning recipe (see below) contains estimated measurements.

Charro Chili Recipe

Ingredients:      

• 5 lb ground beef
• Onion powder (1 tsp)
• Garlic powder (1 tbsp)
• Chili powder (3 tbsp)
• Salt (1 tsp)
• Pepper (1 tsp)
• Tomato paste (1 can, 6 oz)
• Can of jalapenos (7 oz)
• Charro beans – about 10 cups or more
• Tomato sauce (1 can, 8 oz)

Instructions:

1. In a pan cook the ground beef by itself
   1. Season with onion powder, garlic powder, salt, pepper
2. In a separate pan…
   1. Pour the tomato paste, add the chili powder, then 5 cups of water
3. Once the meat is fully cooked…
   1. Remove any excess oil
   2. Pour the tomato sauce (step2) into the meat and mix
4. Bring to a medium temperature and gradually add the charro beans
5. Mix all ingredients and add salt and chili to taste
6. Chop up jalapenos and mix into pan
7. Simmer chili for 15 minutes to fully marinate