NEVER STAND CHILI: A COOKOFF!

The chili without regerts. Hopefully. November 14 & 15.

The Creative Department announces the first annual company chili cookoff NEVER STAND CHILLI – THE CHILI WITHOUT REGERTS. 

This is a two-day event, Thursday, November 14th and Friday, November 15th  on the 5th floor offices at 730 West Main StParticipation is open all employees of both brands.

There are three official chili categories.

Traditional con carne: beef and beans (we are NOT getting into the Texas beans vs. no beans argument – beans are fine) with proper accoutrements.

Vegetarian: no meat as the protein, stock is OK with disclosure.

Regional or Riffs: Colorado green, white chicken, Cincinnati slop, other regional variants, or even something original – all welcome! Please nothing diabolical though – don’t put, like, sweet potatoes in it. 

Rules for Participants

  • Every participant gets one vote, including chefs. If you are a chef, you can vote for your own entry if and only if you truly believe yours is the best – that’s between you and your maker.
  • This is a blind ballot – each chili will be randomly numbered with an informational card. 
  • There will be one winner for each category.
  • Do NOT reveal which chef cooked which chili.
  • All votes due by Friday November 15that 5 p.m. Eastern.
  •  Creative will tally results by that evening.

Rules for Chefs 

  • Sign up below no later than Tuesday, November 12th. We will create the cards for each participating chili. 
  • You must declare the category that best describes your entry. One category per chili.
  • Your chili should be in a slow cooker or Insta-pot. We don’t have a stove. Chilis will be stored overnight in the fridge and reheated in accordance with food safety guidelines.
  • A chef can enter multiple chilis. You do you, boo.
  • You must disclose ingredients, to respect those with restrictions.

Prize 

  • You will receive THE GOLDEN LADEL
  • You will have bragging rights.
  • Maybe Brandon or Mike might give you a special bottle – idk you’ll have to ask them.

If you have questions, please reach out to me. Happy cooking!

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