After two years of being undefeated, Mr. Barnes finally lost the chili cook off competition to Mr. D’Antonio.

Liberty hosted their annual chili cook off for the staff following finals on Dec. 21. Any staff member was able to enter the competition and then staff would taste test the different chilis and vote on their favorite one.

Mrs. Jolliff was in charge of putting the chili cook off together. It took place in Ms. Pizzo’s room where all the pots were set up to taste. Staff members could sample and then vote for their favorite.

“Any staff member was able to enter the competition and there was a total of 21 people that entered,” Jolliff said.

When D’Antonio found out he won, he was pretty surprised. He didn’t see it coming.

After winning he got rewarded with a trophy, that also has Barnes name on it too, from winning in years past.

He competed last year too, but this year he changed things up.

“I noticed that a lot of the chilis last year were very similar. I wanted to do something more unique this year and I think it payed off,” he said.

He went online and did some research on unique chili recipes. Once he found one he liked, he added his own little twist to it.

He does plan on competing next year too, but doesn’t know what he will do yet. He says that a chef never shares their secrets.

After winning the cookoff two years in a row, Barnes was definitely devastated about his loss this year. However, he thinks there was more to him losing then just the taste of his chili.

“I brought two pots of chili. Our winner brought one. Both of mine were licked clean. So, I’m not sure how I lost. People were tired of me winning and I think my trash talk backfired,” Barnes said.

Both Barnes and D’Antonio plan on competing in next years cook off, but if Barnes wants to claim back the title he may have to try something new.  

Mr. D’Antonio’s winning chili Recipe

Ingredients:

1 1/2 lbs. boneless chicken breasts

14.5 oz. can Great Northern beans, drained

14.5 oz. can fire roasted diced tomatoes, drained

14.5 oz can chicken broth

1/2 cup buffalo wing sauce

1 package ranch dressing mix envelope – I added another half package though.

14.5 oz. can sweet corn kernels, drained – I also added another can of Shoepeg Corn.

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. celery salt

1/2 tsp. dried cilantro

1/4 tsp. salt

8 oz. cream cheese

Instructions

1. In a 5 quart slow cooker, combine all the ingredients except the cream cheese and toppings.
2. Cook on high for 4 hours or low for 8 hours.
3. Shred the chicken in the slow cooker using two forks. You can also use a slotted spoon to remove the chicken to a cutting board, shred it, and then return to the pot.
4. Add the cream cheese and stir until it is incorporated.