On Day 1, we chose our recipe after finding many other recipes that could have worked, but we decided to go with this one, called the “Big Red Chili” then, we converted all of the ingredients from imperial to metric. We also came up with our group name, “Chili Chongas” from one of the group members saying it aloud, and we decided it was a good name.
On Day 2, we used our ingredients to see what we had in the classroom, and what we had to buy, or bring from home, and a lot of our ingredients except beef, broth, and corn, in which we had a five folalr budget
On Day 3, we cooked the chili, and in the beginning, the chili was extremely soupy, because we added too much tomato sauce, and beef broth, and it never got thicker. We ended up adding more tomato paste, and it ended up getting thicker. We almost ran out of time while cleaning all of the dishes and the unit, one of our group members tried the chili while it was boiling hot, so he burnt his tongue and got blisters the next day, but he recovered fine
On Day 4, we simmered the chili for about 40 minutes, while making the cheese braid. Our three strips dough that was ready to braid, was quite uneven, but we managed to fix it and make it okay, however, the bottom of these braid was little brown, but the rest was golden. After the cheese braid finished, the judges arrived, and they starting tasting each units chili, We went second, so our chili didnt get too cold before they tasted it. For our presentation, we out cheese, parsley, amd sour cream on top of the chili, and placed the cheese braid ipon the side
On Day 5, we found out what place we got, we got second