Article and photos by Amy Shanahan
The second annual Winterfest and chili cookoff in Castle Pines Village (CPV) was a huge success despite the chilly weather. Nearly one hundred people joined neighbors and friends at the Summit Club for games, music by resident DJ Tim Toole, and yummy chili and treats from 5280 Culinary catering.
Neighbors were invited to bring their best chili for the chili cookoff and “celebrity” judges, including The Country Club at Castle Pines Executive Chef Brian Dennis were on hand to choose the winner. Tony’s Market donated prizes and the attendees enjoyed sampling all of the entries.
Aimee Goodrich and her second grade daughter Hannah were the first place winners with their “That’s Good Chili” recipe which came from Aimee’s mother.
Nan Wesselink, a CPV resident who is in charge of special events throughout the year was thrilled with the success of the event. “It's an opportunity to get out in the middle of winter to reconnect with our neighbors, and to meet families that are new to Castle Pines,” remarked Wesselink. “Each year we have people attend that are new to the neighborhood and this is their first event. They enjoy meeting some of their new neighbors and really enjoy learning about all that we offer.”
Aimee and Hannah Goodrich were excited to share their winning chili recipe with readers of The Castle Pines Connection:
“That’s Good Chili”
1 lb. ground chuck
1 lb. chili ground beef
1 yellow onion
1/3 C. chili seasoning
3 T. garlic paste
1 C. beef broth
Family-size can of Campbell's Tomato Soup
4 (14.5 oz.) cans no-salt petite diced tomatoes (lightly drained)
2 (15 oz.) cans kidney beans (rinsed)
2 (16 oz.) cans vegetarian baked beans (lightly drained)
*For spicier chili add pickled jalapeno juice to taste (secret ingredient)*
Brown beef, onion and seasoning. Add remaining ingredients. Cook at 325 degrees for 3 to 4 hours.