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Sertoma Chili Cook-Off

This was my first Chili Cook-Off--both as participant and observer. And to be honest, when I first heard about it, I didn't really get it.

That many people? All that work? For chili? Seriously?

Yes, chili, seriously, replied the masses. It's a big deal. People get into it. It's madness, they said. But I couldn't get past eating all that chili without taking Pepto Bismol through a beer bong and curling up in the fetal position on my couch. The masses reminded me that it's not an eat-off, it's a cook-off. It's a huge social event that reins in great throngs of people. OK, I said. I'll believe it when I see it.

I saw it. Boy, did I see it. But not before a 5 a.m. wakeup call, carrying a cooler of 40 pounds of meat to my car in sideways snow, having a good cry over chopping 10 onions before 7 a.m. and a mid-morning beer. As harried as the process was at moments, it turned out to be a lot of fun. And I wasn't even a spectator. The only chili I sampled was our own (good stuff if you tried it. Kung Fu Chili--spicy with a hint of something asian) and the only moments I had to walk around were when I was making harried rushes to the bathrooms after gallons of water and several Boulevard Wheats. Speaking of, those were some nice bathrooms. Never had to wait.

But back to the matter at hand, Chili Cook-Off was quite a sight to behold. My sweaty, tomato-stained hat goes off to the Sertoma folks because this was one seriously well-organized event. People were polite, courteous and complimentary. As a competitor, the whole set-up process was expedited by friendly, helpful people. Even in the heavy traffic areas (beer cart, band stage) folks were respectful, if a little tipsy. I'm aware that they've had 28 years to get the process down, but still. With that many hungry people in one spot, there's a lot left to chance.

I was expecting to end the day with the meat sweats and with a newfound aversion to chili powder. Instead, I walked out of the Expo center with pots scraped clean of our delicious handiwork (thank you to our coworker Pat Moore for the recipe) and compliements still pouring in. Even as I was getting in my car, redolent with the smell of beef on my filthy cooking implements in the backseat, I realized that it still smelled good.

In fact, just three days after the fact, I think I'm craving chili again.

Click here to see pictures of the event. You all clearly enjoyed it as much as I do--these pictures have been wildly popular. Enjoy!

-Kerry (Producer)