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Warm Hearts on Chili Tuesday

November 30, 2018

This past Tuesday was a very special day for the global giving community known as Giving Tuesday. The Rochester community celebrated in true Rochester fashion by participating in the United Way’s ROC the Day event. Donors (or ROCstars, as they’re called) from all over were able to visit the giving platform offered by the United Way and support their favorite organizations around Rochester.

 

This one day giving extravaganza allows anyone and everyone to show their support for organizations that align with their philanthropic values, all without missing a beat. So many of us these days are constantly busy and rarely have time to volunteer or attend charity events. This online giving event allows those of us with jam-packed schedules to show our support in a matter of seconds.

 

This year, 7,462 donors raised $697,172 for local organizations. With your help, InterVol was able to raise more than double our total from last year with $2,096.75. Thanks to an incredibly generous matching grant from Launch Team, that amount will be doubled!

 

In addition to participating in the ROC the Day festivities, we wanted to do even more to celebrate Giving Tuesday. So we decided to host a Fall Open House event. We wanted to give people a chance to get to know a little bit more about what we do here at InterVol. So many people have heard of us but aren’t quite sure what it is we do here. This gave them an opportunity to come in, ask questions, and get a closer look at how we operate.

 

Everyone who stopped by were also able to see what sorting looks like and were maybe even inspired to come volunteer! During the Open House, we hosted a marathon sorting party. Our usual sorting parties take about two hours but on Tuesday, volunteers came and sorted supplies for four straight hours! Don’t worry though, they were rewarded handsomely with chili, cider, donuts, cupcakes, and candy.

We had such an incredible time meeting new supporters, spending time with our long-time volunteers, and connecting with our community during this holiday season. We are beyond grateful for everyone who has supported InterVol over the years and those who continue to support it to this day. So on behalf of all of those who receive InterVol aid who may never be able to thank you personally, we just want to say thank you, from the bottom of our hearts; we truly appreciate the massive support you have all shown us these past few decades.

Now to the part you’ve all been waiting for… recipes from the chili contest! Congrats to one of our long-time volunteers, Jeanne Guarino on winning first place with her 7-Can Chili (Chili #5)!!!

 

Chili #1: Chili with a Twist

 

1 lb ground beef

1 lb sweet Italian sausage

1 tsp. olive oil

1 sweet onion, chopped

1 green pepper, chopped

1 (28 oz) can crushed tomatoes

1 (28 oz) can tomato sauce

1 tsp. (heaping) chili powder

1 tsp. (heaping) paprika

1 tsp. (heaping) cayenne pepper

¼ cup molasses

½ cup frozen corn

 

  1. In large pot over medium-high heat, add the meats and cook until browned.

  2. Remove meat from pot and add olive oil, onion, and pepper. Cook until translucent.

  3. Transfer meat & vegetables to a slow-cooker.

  4. Add tomatoes, tomato sauce, and spices and combine well.

  5. Cook on low for 3 hours.

  6. Add molasses and corn and cook on low for 1 hour or until corn is cooked.

 

 

Chili #2: Cowboy Chili  

 

1 lb ground beef, pork, & veal mix

1 lb ground beef

4 hot poultry sausage patties

2 (7 oz) packages Wegmans diced mirepoix

1 package Carroll Shelby's Chili Kit

3 (28 oz) cans Bush’s Homestyle Baked Beans 

1 (12 oz) jar Cento Chef’s Cut Roasted Peppers

2 (28 oz) cans tomato puree

2 (10 oz) cans Ro-Tel diced tomatoes and green chilies

 

  1. In a large pot over medium-high heat, add the meats and cook until browned.

  2. Add mirepoix and cook until onions are translucent.

  3. Add chili kit and stir until meat and vegetables are coated.

  4. Transfer mixture to a slow-cooker.

  5. Add beans, peppers, tomato puree, and tomatoes, stir.

  6. Cook on low for 3 hours. 

 

 

Chili #3: White Chicken Chili

 

2 (14.5 oz) cans white beans

1 medium jalapeno pepper, seeded and minced

2 poblano peppers, chopped

1 (4 oz) can diced green chilies

1 large onion, chopped

1 tbsp. fresh garlic, minced

1 tbsp. ground cumin

1 tsp. chili powder

5 cups chicken broth

Juice of 1 lime

1 rotisserie chicken, skin removed and meat shredded

Salt & pepper to taste

 

  1. Drain and rinse white beans. Mash half of them until chunky and set aside.

  2. In a slow-cooker, add peppers, chilies, onion, garlic, and spices.

  3. Stir until mixture is coated in spices.

  4. Add chicken broth, lime juice, and shredded chicken.

  5. Cover and cook on low for 5 hours.

  6. Season to taste with salt and pepper.

 

 

Chili #4: Turkey Chili

 

2 tsp. olive oil

1 yellow onion, chopped

3 cloves of garlic, minced

1 medium red bell pepper, chopped

1 lb. ground turkey

3 tbsp. chili powder

2 tsp. ground cumin

1 ½ tsp. dried oregano

½ tsp. salt, plus more to taste

1 (28 oz) can crushed tomatoes

1 cup chicken broth

2 (15 oz) cans dark red kidney beans, rinsed and drained

1 (15 oz) can sweet corn, rinsed and drained

 

  1. Heat oil in large pot over medium-high heat.

  2. Add onion, garlic, and pepper and stir until onions become translucent.

  3. Add in ground turkey and stir to break it up. Cook until no longer pink.

  4. Add chili, cumin, oregano, and salt and stir until mixture is coated.

  5. Transfer mixture to a slow-cooker and add tomatoes, chicken broth, beans, and corn.

  6. Cook on low for 3-4 hours or until corn and beans are cooked to your liking.**

  7. Taste and adjust seasonings as necessary.

 

**If not using slow-cooker, add remaining ingredients to pot and bring to a boil. Reduce heat and simmer for 30-45 minutes or until chili thickens.

 

 

Chili #5: 7-Can Chili

**FIRST PLACE!!**

 

1 (15 oz) can meat-only chili (no beans)

1 (15 oz) can kidney beans

1 (15 oz) can pinto beans

1 (15 oz) can black beans

1 (15 oz) can diced tomatoes

1 (15 oz) can fiesta corn

1 (10 oz) can tomatoes with green chilies

8 oz Velveeta

 

  1. Add all ingredients (undrained) to slow-cooker.

  2. Cook on low for 4 hours or until heated through.

 

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