Grand American Claims Indy Racing League Chili Cook-Off Title WATKINS GLEN, N.Y. (September 24,2005) -- The Grand American Rolex Sports Car Series Sahlen's Paddock Club team derived satisfaction from winning the second annual Indy Racing...
Grand American Claims Indy Racing League Chili Cook-Off Title
WATKINS GLEN, N.Y. (September 24,2005) -- The Grand American Rolex Sports Car Series Sahlen's Paddock Club team derived satisfaction from winning the second annual Indy Racing League chili cook-off last night, but it was helping raise $3,739 for hurricane relief efforts that really warmed their hearts.
On a chilly evening at Watkins Glen International, chefs Jason Pastiak, Phillip Briggs and Ryan Sundby created a winning concoction called "Sahlen's Buffalo Chicken Chili," named after the ingredients used in both the chili and in the Sahlen's Paddock Club, Grand American's hospitality venue for each race weekend. In addition, Sahlen's sponsors the No. 43 Porsche GT3 Cup, driven Saturday in the Crown Royal 250 by Joe, Will and Wayne Nonnamaker and is also the title sponsor for Sahlen's Six Hours of The Glen, held in June.
"When we were invited to join on Wednesday, I knew that our team had a good chance of winning," said Patrice Epps, hospitality coordinator for Grand American. "Our team worked great together and it's neat to win with the same Sahlen products we use every race weekend."
The Grand American mix was mild compared to a few of the other entrants. Each team was required to make five gallons, with a bit of this and that sliced, diced and added to the stock pot. Money deposited in cans at each entrant's station constituted ballots, with the "Sahlen's Buffalo Chicken Chili" raising $546. The Andretti Green Racing team received the silver medal and the Indy Racing League hospitality group was third.
"The only problem is that the chili is gone." said Epps. "We wished everyone at the track could've tasted it, but we plan to make more at the next race."
Grand American Sahlen's Buffalo Chicken Chili
2 red onions diced
12 pounds Sahlen's buffalo chicken diced
2 cans stewed tomatoes
2 large cans northern beans
4 small cans black beans
4 small cans kidney beans
½ cup Frank's Red Hot sauce
2 tablespoons red pepper flake
5 smoked Ancho chilis
2 tablespoons cinnamon
2 tablespoons cayenne pepper
2 tablespoons paprika
4 cups corn flour roux
Put in large stock pot and simmer over low heat for 4-6 hours. Makes 5 gallons.