Group Members: Conor M, Katie C, Maryam S, Liam C

Recipe template: FN-10-Chili-Cook-Off-Outline-198i4ob-1nt4ace

Recipe: Big Red Chili Recipe word-19efhbq

Reflection: On Day 1, we chose our recipe after finding many other recipes that could’ve worked but we decided to go with the “Big Red Chili”. We converted all our ingredients from imperial to metric and we also named our group, Chili Chongas. We got the name when someone in our group blurted it out so we decided to use that name. On Day 2 we used our ingredients to see what we have already and what we have to bring from home or buy. The school already had all our ingredients except beef broth and corn. Ms. Keating brought the beef broth and bought ground beef for the groups that needed it including us. I brought a can of corn from home. On Day 3, when we started to cook the chili it was very watery because we have the juice from the diced tomatoes and we also put in beef broth. As we started to stir it, it wasn’t turning thick so Ms. Keating told us to put in tomato paste and after a few minutes, it became thick. We almost ran out of time for cleaning the dishes and the unit. One of our group members tried the chilis while it was burning hot, so he burnt his tongue and got blisters the next day. On Day 4, we simmered the chili for about 40 minutes while we made the cheese braid. Our 3 cheese bread slices was very uneven so one of the strips was about to break. We managed to fix it so it becomes even and it turned out good. The bottom of the cheese braid was kind of brown but the top was pretty golden. After cooking everything, the judges arrived and we went second so our chili doesn’t get cold. For our presentation, we put the chili in a small bowl, sour cream, cheese, and then the parsley on top. We put the bread on the side of the small dish. On Day 5(today), we found out that we got second place right behind unit 1 because it was a bit too sweet. I felt that this chili cook off was a fun experience as we presented to the judges and explained about our recipe.