Chili 2013 Postlab data

With the rush of the yearly Chili Cookoff Event behind us and the digestive systems back on track it might be good to give the highlights of the evening and tell the tale of the seventh annual event. Imagine that, out first post for this yearly celebration described a get together at Trevor and Missy’s place with six chilies and one judge (Scott).

From the first event!
From the first event!

Let’s do this in order. The group gathered as the bakery closed. The cooks came in the back door and slipped their chili into a soup warmer. Three warmers gave NINE chilies all numbered anonymously and waiting for the crowd.  Guests started arriving with a six pack of beer/ cider/ soda/ water with some folks walking through the door with a side dish. Isaac navigated the closing of the restaurant inviting the last couple customers to join us for the event. Somehow none took him up.

The crowd is always a great mix of ages, lifestyles, occupations, and connections to the cooks.  We’ve had some issues with the concrete sequential nature of the crowd in the past with many somehow needing to start with chili number one and tending to drain the lower numbered buckets first. The instructions to dig in were given with an extra suggestion to start anywhere and a quick plug for GS cookie sales. Both the chili eating and the cookie sales went well.

Here’s some details on the nine chilies (in no particular order)

Cook Chili Comments and Ingredients
Adam Adam claims that his secret ingredient was tomatoes
Brad This chili have homemade salsa and mole sauce
Carson Carson’s was the guest chili inspired by his dad’s chili it boasted beer and tabasco
Doug Doug often has the most heat. This year he worked with the amazing Habeneros
Isaac Isaac stepped up the meats using chirizo, turkey, beef combined with great northerns
Jeff Jeff went for Texas style chile using chunks of amazing brisket
Kyle Kyle went with ground turkey and plenty of heat (won the heat award)
Trevor Trevor’s winning entry added hominy and pumkin among other surprises
Turtle Bakery The Turtle donated at great chili made by one of their cooks
Cornbread diversity
Cornbread diversity

Eating started at six with the results announced around eight. All chilies went well with nearly equal amounts of each taken during the night. Something for everyone! Trevor won the event this year with Kyle winning the heat category.

The cornbreads were a new event this year and will certainly be continued next year. Here’s some details on the selections. Just like the chilies, each one was unique and well eaten.

Cook Cornbread Comments and Ingredients
Joan Joan made the mix with creamed corn and olives
Lisa Lisa baked the bread in cast iron with jalepenos
MacKenzie Macenzee blended cheddar cheese, creamed corn, and Jalepenos
Missy Missy had pumkin puree added to the bread
Pam Pam slipped in nutmeg and walnuts
Trina Trina used pumkin bread spices including ginger to make a sweet bread

Thanks to everyone who showed up.

Hope to see all of you at the Ribfest event next summer.

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