We Appreciate You!

dsc_0087Every year we try to find a fun way to say Thank You to our great clients. We’ve had pig roasts, field days, wine tastings, parties with a showings of “It’s a Wonderful Life” and even a party with tickets to “The Nutcracker.” This year we decided to bring things back to our Greensboro office for a “Sunday Fun Day” Chili Cook-off!

This past Sunday, November 6, 2016 we hosted our clients in a fun and laid back day. We had some great wines to try, beer from the local Pig Pounder brewery, corn hole, football on the TVs, and even a photo booth! The real hit of the day was the food. We had a Chili Cook-off! Each staff member made their own signature type of chili, and our caterer Pepper Moon brought two of their won. With that, the competition was on!



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Clients and guests had six chili’s to try:

#1 White Chicken Chili #2 Turkey Bean Bacon Chili #3 Double Beef Chili #4 Roasted red pepper Chicken chili #5 Vegetarian Black Bean Chili #6 Beef and Bean Chili

Each was distinctly different and had its own spice level. No one knew who made each Chili – whether it was staff or the caterer. And in the end, there was only one vote allowed for the one guests liked BEST!

After the official tally, there was one clear winner. Tied for third place were the “Double Beef Chili” prepared by our Director of Corporate Operations, Kathy Clark and the Beef and Bean Chili prepared by Pepper Moon Catering. In second place we had the White Chicken Chili prepared by Pepper Moon. And the big winner, by a clear margin was…. Drum roll please….. Our very own Client Services and Marketing Manager, Kelly Fisher and her “Roasted Red Pepper Chicken Chili!!” As promised, I’ve listed the award winning recipe below. Feel free to make it for your family! If you’d like any of the other chili recipes, email Kathy Clark at kclark@hmc-partners.com and she’ll be happy to send them to you!

Thank you to all who attended and voted. We really enjoyed the afternoon and the beautiful weather and we hope you did to. Thank you also for your continued trust.


Roasted Red Pepper Chicken Chili Recipe

YIELD: 8-10 servings PREP TIME: 15 minutes COOK TIME: 3+ hours Ingredients:

• 2 pounds boneless skinless chicken breast or tenders • 1 large onion, peeled and chopped • 1 large red bell pepper, seeded and chopped • 1 cup chopped celery • 4 garlic cloves, minced • 2 tablespoons olive oil • 24 ounces jarred roasted red peppers in juices • 30 ounces red kidney beans, drained • 3 tablespoons chili powder • 1 1/2 tablespoons ground cumin • 2 1/2 teaspoons sea salt • 2 cups chicken broth

Directions: 1. Preheat a large skillet over medium heat. Add the oil, followed by the chopped onions, peppers, celery, and garlic. Sauté for 3-5 minutes to soften. 2. Pour the sautéed veggies and the drained kidney beans in a large slow cooker. Place the chicken over the top, then sprinkle the chili powder, cumin, and salt in the slow cooker. 3. Pour the jarred roasted red peppers and their juices in a blender. Puree until very smooth. Pour the pureed red pepper and chicken broth in the slow cooker. Cover and turn on low for 6-8 hours, or high for 3-4 hours. 4. When the chicken is cooked through. Remove it with tongs, and shred the chicken with a fork. Stir the shredded chicken back into the crockpot. Serve warm!

NOTE: This chili is well seasoned, but is not spicy. If you want to kick up the heat, add 1-2 teaspoons cayenne pepper. Or add hot sauce after cooking.