Our activities this week at EWI included a chili cook-off, silent auction, 50/50 raffle & a dress down day.
Our chili cook-off winner was Wendell Johnson, Applications Engineer, in Resistance & Solid State Welding (see Wendell’s recipe below)
Sheri Metscher, CRM Administrator, was the top bidder and is now the owner of an original painting by our very own Ron Brown, Technology Leader, Design & Automation.
Debra Knight, Program Administrator, was the lucky winner of the 50/50 raffle.
On Thursday we were all winners – for a small donation we got to dress down and be comfortable at the office.
Monday, November 14
Chili & Hot Dog Lunch
Tuesday, November 15
Silent Auction
Wednesday, November 16
50/50 Raffle
Thursday, November 17
Dress Down Day
But most importantly our local community is the biggest winner. We raised an awesome amount of money. A big THANK YOU to all at EWI who gave so generously during this campaign and who give to this cause throughout the year.
The EWI United Way committee members were:
John Castorano, George Ritter, Wanda Newman, Mary Lorenz and Lori English
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Wendell’s World Famous Chili
1 pound chorizo sausage, casing removed * *
1 pound of Bob Evans plain sausage or equivalent**
2 pounds of ground pork
4 medium size onions, coarsely chopped
4 medium size garlic cloves, finely chopped
2 green bell peppers, diced
4 tablespoons chili power
2 tablespoons dried leaf oregano
2 tablespoons cumin
2 teaspoons red (cayenne) pepper
2 (14.5 oz.) cans crushed tomatoes
4 (8.75 oz.) cans kidney beans (drained), we often substitute red beans
1 pound Mexican white cheese or Monterey Jack cheese in 1/2-inch cubes
In a large saucepan over medium heat, sauté chorizo, breaking it up with a wooden spoon, just until it begins to render enough fat to coat the bottom of the pan. Add ground pork, onions, garlic and bell peppers and continue sautéing until meat is evenly browned, 5-7 minutes. Pour or spoon off excess fat from pan. Add chili powder, oregano, cumin and cayenne seasoning, sauté one minute more. Add tomatoes and beans and simmer until chili is thick, 15 to 20 minutes. Then transfer to slow cooker and cook on high 2 hours and then turn to low and cook another 3-4 hours. Thirty minutes before serving stir in cheese cubes. Cheese will melt into the chili. Makes 8 to 12 servings.
To learn more about EWI click on: www.ewi.org