Green House Data Team Takes 2nd in Boys & Girls Club Chili Challenge

Green House Data has a strong chili game — green chili to be precise (how could we make anything else?). A team of our Cheyenne employees has entered and won the Laramie Chili Cook-off at Jubilee days, taking People’s Choice for green chili in 2014 and First Place green chili in 2015. Last week, they took their recipe to the Boys & Girls Club of Cheyenne Chili Challenge in Cheyenne, coming away with a Second Place finish in the green chili category.

You can grab the recipe for the award winning green chili below.

The event raised money to support the organization via tickets and sponsorships, and had great attendance with 18 teams serving 34 different chili varieties. Attendees could try cups of every chili available and vote for People’s Choice, while judges picked the top recipes for red, green, and white chilis.

Green House Data’s team includes Lewis Bolton, Director of Managed Services; Kyle Prawel, Infrastructure Consultant; Robert Trefren, Managed Service Technician; and Ryan Taylor, Strategic Account Manager. While they didn’t quite top their previous performance in Laramie, the competition might be a bit tougher in Cheyenne. There’s always next year!

The company has previously volunteered support for the Boys & Girls Club, helping to install a computer lab in December of 2014, including some donated equipment from the data center.

Check out pictures of our team or see a video of the event on local news station KGWN.

Green House Data – 3 time champion, gluten-free green chili:

• 60oz Hatch Green Chilies (Chopped, Cleaned, Roasted)
• 4 Cups Chicken Broth
• 1 Tbsp. Herbs de Province
• 2 Tbsp. Oregano
• 2 Tbsp. Cumin
• 1 Tbsp. Turmeric
• 2 Onions (Chopped)
• 4 Tbsp. Garlic
• 6 Tbsp. Oil
• 2 Tsp Salt
• 2 Cup Tomatoes (Chopped, Roasted)
• 1 Tbsp. Chili Powder
• 1 Lb. Pork (Ground)
• 1 Lb. Turkey (Ground)
• 12 Tbsp. Arrowroot Flour
• 4 Tbsp. Light Agave Nectar
• Hunk of Salt Pork

Heat large frying pan over medium heat and cook the salt pork until browned. Leave the salt pork in the pan during the rest of cooking.  Add the oil, onions, and garlic to the pan. Once onions are clear and lightly caramelized, add cumin, chili powder, and turmeric. Cook for two or three minutes, then add the ground pork and turkey.

Once the meat is lightly browned, add the remaining ingredients except the broth. Stir until even coated and cook for five minutes. Add the broth and bring to a simmer for at least 45 minutes—but you should simmer as long as possible (even overnight), stirring occasionally to prevent scorching.

Add salt to taste, remove salt pork, and serve with your favorite toppings. We like cheese, warm tortillas on the side, chopped onions, cilantro, or sour cream.