It’s Getting Hot in Here!
12.14.2011
Author: Cara Gardner
Bay Path’s first-annual Chili Cook-off was a resounding success. Students, faculty, and staff tasted and voted on three premium chili recipes last week in Blake Dining Hall. The overwhelming winner, with 34 votes, was Rob Panetti, Bay Path’s Athletic Trainer, for his creative and delicious Chicken Sweet Potato Chili. Executive Chef Franny Krushinsky took second place with her Turkey Tomatillo Chili. And third place went to Sous Chef Cory Romboletti for his Vegetarian Chili. But by far the biggest winners were the many diners, who feasted on chili throughout the afternoon. “It was a little intimidating because I was up against professional chefs,” said Panetti, of his first cook-off experience. “I’ve never cooked in a major kitchen like that. Everything was so huge – the pots, the portions – but it was a lot of fun.” Winning was fun, but Panetti said he was even more excited about the fact that voters liked his healthy chili. Panetti works hard to promote healthy eating at Bay Path, and has a program called “Rob’s Picks” where he plants flags next to the healthiest or most nutritiously optimal food choices each day in the dining hall. Look for “Rob’s Picks” flags next time you’re dishing up your plate!
A big thank you to all our participants for sharing their delicious recipes with the Bay Path. If you missed the cook-off, or didn’t get enough the first time, you can make Rob’s winning chili at home. Our Chili Champion generously shared his secret recipe (shown below).
Missed the chili cook-off? Don’t miss out on other fun campus events and activities! Get in the loop by subscribing to Bay Path’s twitter feed: twitter.com/Bay_Path or Like Bay Path on Facebook!
Do you know of an interested Bay Path-related story or event? Tell us about it! We want to share your news! Contact Cara Gardner at 413.565.1234 or e-mail cgardner@baypath.edu
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Rob Panetti’s Chicken Sweet Potato Chili
Makes 5 Gallons
10 tablespoons olive oil
10 medium onions, chopped
8 Large Red Peppers, seeded and chopped
8 Garlic Cloves, minced
8 pounds boneless skinless chicken breast, chopped
8 -15oz cans cannellini beans, drained and rinsed
10 cups chicken stock
12.5 cups cold water
12 pounds sweet potatoes, peeled, diced (approx 6 cups)
20 tsp crushed red chili flakes
10 tsp cumin
20 tsp chili powder
5 tsp cayenne pepper
20 oz canned diced chilies or 10 oz fresh
6 Jalapeño peppers, minced
1 bunch scallions, minced
Directions: In a large pot, heat the olive oil over medium heat, and sauté onions, red peppers, and garlic until tender. Add chicken and sauté 2 minutes until opaque. Add the chicken, beans, stock, water, potatoes, red chili flakes, cumin, chili powder, cayenne pepper and chilies. Bring to a boil, reduce the heat and simmer uncovered for about 30 minutes, or until potatoes are tender. Garnish chili with chopped scallions. Top with a dollop of sour cream if desired.
