All DMV USDA employees are invited to the National Chili Cook Off next Tuesday, July 23, 2019. Attached is the flyer. There will not be a competition this year, as all of us have different taste preferences, but there will be a feedback loop for tasters to give fun feedback to Chili Cooks.
We are still accepting Chili Cooks. If you or someone in your circle has a good chili recipe, please encourage them to join in the fun and email Dana at email@example.com ASAP or by Monday morning. Please have those who will need parking note that in their RSVP.
We still have VOLUNTEER NEEDS. Please let me know if you’d or someone you work with might be willing to volunteer their time in these areas by having that person sign up on this Sign Up Genius.
Tuesday, July 23rd is the National Chili Cookoff on the Whitten Patio. Secretary Perdue will be kicking it off shortly after 11 am and we’ll have fun games, a few tasty side dishes and great Chili!
- Please encourage USDA employees to bring food donations to Whitten Patio on this Two Can Tuesday!
Monday, July 29th will be the USDA Family Day – two locations - Tailgate in the USDA Parking Lot on 12th Street between Independence and Jefferson Ave SW (could use a couple more volunteers) and at the Nat’s Stadium before and during the first few innings of the baseball game (I have purchased 3 tickets for the first 3 volunteers at the Stadium).
- Please encourage USDA employees to bring food to the Tailgate. Food donations are not allowed inside Nats Stadium.
For those who are providing Chili for the national event, or for local events going on across the country, I’ve gotten these helpful tips from our Food Safety and Inspection Service and a few recipes from the Food Nutrition Service. Also, attached is the most recent ERS study on Food Security, which might be helpful as you plan other events or encourage your co-workers to participate in Feds Feed Families.
Slow Cookers and Food Safety
- Follow FSIS’s notes on Slow Cooker and Food Safety to ensure your chili is cooked to perfection
Suggested chili recipes
Please remember that FSIS food safety recommendations vary slightly from the recipes linked here. Following USDA FSIS Safe Minimum Temperature Chart cook your chili to 160F for ground beef chili and 165F for ground turkey chili. And for holding temps make sure you maintain a minimum of temperature of 140F. The guidelines for the recipes provided (155F/15 secs for ground beef; 135F hot-holding) are meant for certified food handler in school cafeterias, following “Food Code” requirements.
Thank you for pulling together to Do Right and Feed Everyone!