Matt Edmunds’ “Ventura’s Sweet Chili” this week took first place in Tallgrass Creek Retirement Community’s 2nd annual employee Chili Cook-Off. His secret recipe earned bragging rights for being the Best Chili West of the Mississippi River.
Edmunds’ chili was one of 10 entries judged by scores of residents and staff who sampled each dish in the Cottonwood Room.
BSP Nursing Leadership’s Meghan Edmunds (pictured) took second place for her “Chili/Macaroni and Cheese Combo.” The Maintenance Department staff took third place for its “Maintenance-Free Chili.” The top three winning cooks received trophies.
Tallgrass Creek residents and employees have always enjoyed eating chili, a spicy stew containing chili peppers, meat (usually beef), and often tomatoes and beans. Other chili seasonings may include garlic, onions, and cumin.
Geographic and personal tastes of chili involve different types of meat and ingredients. Recipes provoke friendly disputes among aficionados, some of whom insist that the word “chili” applies only to the basic dish, without beans and tomatoes.
Article by Mel Tansill of Erickson Living.
