If you are a chairman for an ICS, Tolbert or CASI Cookoff and your cookoff is an Automatic Qualifier for the World Food Championship (November 6-10, 2013), please contact Bill & Gail Donovan with any questions you might have. We are again managing the Chili Competition Category for this awesome event! firstname.lastname@example.org or call us at 513-470-0264!
This website – www.worldschampionshipchili.com - has been created especially for the World’s Championship Chili Cookoff, which will take place at the Spa Resort Casino in Palm Springs, California October 11-13, 2013. It does not replace our website – it is specific to the ongoing planning of the WCCC this year. You will be able to purchase tickets for the event, book a hotel room, get vendor or sponsorship information and see the entertainment that is planned!
If you have received the Winter Park entry packet, it includes details for vendors that do not apply to cooks. Please ignore the insurance requirement!If you have further questions or need the entry packet, call Phuong Cronin at 970 726 6563.If you entered via the web over two weeks ago, please resend due to some getting lost due to a system glitch.
Dana Point Cookoff & Country Jamboree Sea Terrace Park - August 17, 2013
The count is now 23 Red Cooks 10 Chili Verde & 13 Salsa’s.
We want MORE !!
Set-up is between 7:30 & 9:00 AM on Stonehill & Niguel by the fire station. You will be able to park on the grass near the service road. People coming later to join your team can park at Dana Point High School or any other Shuttle areas posted.
Cooks meeting will be at 9:30
10:00 to 1:00 Chili Verde
11:00 turn in Salsa
12:30 Give out People’s Choice
1:00 - 4:00 Red Chili
6:00 Tear Down and Leave unless you want to stay for the Bands
TICKETS NOW ON SALE! 2013 WORLD'S CHAMPIONSHIP CHILI COOKOFF
400 Competitors, 50 Vendors and Food Trucks, 2 Stages of Live Music
August 15, 2013….PALM SPRINGS, CA - The Spa Resort Casino will host the 47th Annual World’s Championship Chili Cookoff (WCCC), one of the largest food festival contests in the country, October 11-13, 2013. This three-day taste tempting event boasts 400 competitors, 50 vendors and food trucks along with 2 stages of live music from 11:00am-6:00pm each day. To purchase tickets visit www.worldschampionshipchili.com
Located in the heart of downtown Palm Springs, California, the Spa Resort Casino is a spectacular location with unobstructed mountain views, central location and free parking.
The World’s Championship Chili Cookoff (WCC) is sanctioned by the International Chili Society (ICS), which has raised 91 million dollars through their regional cookoffs and world finals since its inception in 1967. Every pre-qualifying chili cookoff sanctioned by the ICS must be held for a charity. Proceeds from this year’s event will be donated to three Coachella Valley charities - Mizell Senior Center, Pegasus Riding Academy and USO Palm Springs.
400 chili cooks will converge on the site to compete in four main categories of competition including traditional red chili, chili verde, salsa and homestyle with total prize packages of $55,000 to be awarded to the winners.
$25,000 goes to the first place winner of the traditional red chili category. All contestants must be pre-qualified by winning first place in ICS sanctioned cookoffs that take place throughout the year. Members of the International Chili Society who have not qualified to participate in the WCCC have one last opportunity to do so by cooking in the Last Chance Chili Cookoff on Friday morning, October 11. Ten cooks with the most points will be given slots in the finals on Sunday, Oct. 13.
New to this year’s event will be the Restaurant and Military/Public Service Divisions which will have separate prizes from the main World’s Championship Chili Cookoff.
Judges for the competitions are past ICS World’s Champions, ICS sponsors, ICS cookoff chairman, ICS Certified Chili Judges, celebrity chefs, local dignitaries and invited guests.
Over the 3 days of the chili cookoff, attendees will party and dance with 2 stages of live music featuring country, classic rock and Latin bands, Kid Zone, 50 vendors of art/food trucks/food booths and of course, the ever-popular “sampling” of chili provided by the ICS contestants.
Thanks to the generosity of a variety of companies and individuals, the World’s Championship Chili Cookoff will hold its 47th annual competition in Palm Springs:
Spa Resort Casino, P.S. Resorts, City of Palm Springs, International Chili Society (Carol Hancock CEO), City of Palm Springs, McIlhenny Company (TABASCO), Viking Range Corporation, Costco Wholesale, Harley Davidson, New Leaf Catering (Scott Robertson), Budweiser and Bud Light, Hot Purple Energy, Classic Party Rentals, Diamond Environmental and Crater Lake Vodka just to name a few.
Our spectacular media partners include: Palm Springs Life, Joey English Productions, The Desert Sun, Desert Entertainer, The Big 106.1 FM, The Oasis 95.9 FM, KATY 101.3 FM, KFROG 95.1 and 92.9 FM, Travelhost, Lamar Advertising, CV Weekly, Joey English Productions and Desert Star Weekly.
For more information on how to become a sponsor, vendor or competitor visit www.worldschampionshipchili.com or call Jeff Hocker, Executive Producer at 760-320-5272.
For more information on the International Chili Society and a calendar of the qualifying cookoffs leading up to the World’s Championship Chili Cookoff, visit www.chilicookoff.com
101.3 The MIX Chili Cook-off, Beer and Wine Festival - September 7, 2013
We are looking for Chili Cooks - Red, Verde, Salsa, and People’s Choice. We are considered a “Regional” Event (Formerly The Inland Empire Regional Cookoff) and are currently the LAST cookoff before the World’s Championship at the Spa Resort Casino in Palm Springs. If you know of anyone that has not signed up, please let them know about our cookoff as we are trying to get a solid head count for our permitting. You will be able to park close to your booths/stations.
Proceeds help to benefit the Ramona Bowl Amphitheater, home to the state’s historic outdoor play, “Ramona.” There will be TONS of LIVE entertainment and fun for the whole family. All cooks are invited to stay for the concert and have a blast with our station!
ILLINOIS STATE FAIR REGIONAL CHILI COOKOFF - AUGUST 18, 2013
The 2013 Illinois State Fair is going strong and finishes on August 18, with an International Chili Society (ICS) regional chili cookoff featuring Red Chili, Verde Chili, and Salsa contests. The fair also has a lot going on with entertainment during the cookoff – and don’t forget the fair food. After the cookoff the Grandstand features the bands Journey and Night ranger. Come join the fun it is not too late to sign-up.
Winners of these contests qualify to compete in the ICS’s World Championship at the Spa Casino Resort in Palm Springs CA in October. This event is also a World Food Championship qualifying event. The World Food Championships are scheduled to be held in Las Vegas in November.
The contests are open to any member of the ICS. Cooks may join the ICS upon application for this contest. Pre-registered cooks will get a pass into the grounds and free parking. Entry fees are still $30-red; $20 – verde and $15 Salsa. Trophies and cash prizes will be awarded for the top three in each category.
SOUTHWEST REGIONAL AND NEW MEXICO STATE COOKOFF RESULTS
Two great cookoffs were once again held at the Route 66 Casino Hotel, outside of Albuquerque, New Mexico, August 10th and August 11th. Saturday was the Southwest Regional and Sunday was the New Mexico State. The set up, once again, was like a mini World’s Championship, complete with separate cooks tents, 2 tables and 2 chairs each, that were set up by the casino. A large wash and waste station was also set up real close to the cooking tents for the cooks to use.
Cooks came from 7 states (AZ, CO, IL, NM, NV, OH, TX), and we also had the current Chili Verde Champion, Bob Hall, competing in Red Chili. This late in the season, we were fortunate to have enough cooks on Saturday to have 2 tables in Red Chili (22 cooks), and on Sunday, 2 tables of Red Chili (21 cooks) and 2 tables of Chili Verde (21 cooks). Thank you to all the cooks that showed up and competed for spots at the World’s Championships in October, in Palm Springs, California.
As the current Red World’s Champion, I had the pleasure of dealing with the Casino’s Executive Chef, Chef Gilles Desnous, and his Executive Sous Chef, Jesus Martinez, in preparing my Red Chili “competition chili recipe” for over 100 of their VIP’s for a Friday night party. I showed a video of the Top 5 being called up at the World’s Championship and did a PowerPoint presentation of pictures of the World’s, and talked about what it was like being a World’s Champion. Everyone there enjoyed the dinner presentation, and had lots of questions on the differences between New Mexico style Red chili and “competition chili”.
The huge Classic Car and Hot Rod Show (over 300 cars), was next to the chili cookoff, and it was very impressive. WOW, what beautiful cars!!
With no entry fees, the cooks supplied lots of People’s Choice chili (tasting kits were sold for $5.00 each), to donate more than $2600 towards the Laguna Acoma High School in Casa Blanca, NM, for their football uniforms and equipment. Way to go!!
We gave out Sunsweet prunes to all the cooks, and lots to the public. They couldn’t believe the “secret ingredient” in the current World’s Champion’s chili recipe. El Pato had donated lots of their products, which we gave away in goodie bags to the cooks. The Route 66 Casino gave every cook a very nice stainless steel frying pan, and a $10 off voucher towards the casino’s buffet. The Casino’s ”special gifts” were very much appreciated by all of the cooks.
Special thank you’s go out to Skip Sayre, the Cookoff Chairman, along with his fantastic crew of organizers (Steven Concho, Emma Mansfield, Helmut Perzi, and Carol Fabionski), who handled and took care of every minute detail for us running the cookoffs successfully. They are the best!! Also, great kudos and thank you’s go to out great scorekeeping and wrangling team, who kept the back end of the cookoff running so smoothly. They were - my wife, Kathy Plager - Chief Scorekeeper, Nicole Caimi, Dione Cooley, Lynn Kost Virant and wranglers and all around go to people - Pete Caimi, Skip Cooley, and Greg Virant. You guys are a great team to work with.
Now, on to the winners:
Southwest Regional - Saturday, Aug, 10
Cheryl Archuletta - NM
Salsa - 14 Entries
HM - 5th Place - Jesus Martinez - NM
HM - 4th Place - Louis Gonzalez - TX
3rd Place - Mick Joplin - TX
2nd Place - Dick Swenberger - AZ
1st Place - Don Cullum - TX
Chili Verde - 20 Entries
HM - 5th Place - Nadine Marquez - NM
HM - 4th Place - Al Henry - CO
3rd Place - Bonnie Tomasek - CO
2nd Place - Larry Swallow - CO
1st Place - Tom Hoover - OH
Red Chili - 22 Entries
HM - 4th Place (Tie not broken) - Dave Wright - AZ
Donna Foley - TX
3rd Place - Steve Tomasek - CO
2nd Place - Mike Rook - CO
1st Place - George Lott - CO (Very emotional winner)
New Mexico State - Sunday, Aug. 11
Marcella Archuleta - NM
Salsa - 13 Entries
HM - 5th Place - Marcella Estrada - NM
HM - 4th Place - Marcella Archuleta - NM
3rd Place - Donna Foley - TX
2nd Place - Mick Joplin - TX
1st Place - Dick Swenberger - AZ (Completes his Hat Trick)
ALL OHIO REGIONAL & HOMESTYLE COOKOFF - SEPT 7, 2013
Just wanted to remind you of our cook off on Saturday September 7th benefiting the Fire Museum of Greater Cincinnati.
This years event will be held the Harley Davidson of Cincinnati located at1799 Tennessee Avenue. Please bring your tent and table.
We are having Homestyle Competition as well and ICS rules state that you can only cook in Traditional Red or Homestyle at the same cook off
and you must have a separate Homestyle ICS membership.
You can apply at our cook off for either membership if you don’t already have one or if you are due to renew your membership.
We are attempting to have a Chili Cookoff Judge’s Class on Friday September 6th. The class will take place if there is enough advance notice of interest in attending.
The fee for the class is $45.00. Diane and Larry Lentz will hold the class on the evening of Friday September 6th, exact time to be determined at the Harley Davidson of Cincinnati Employee Break-room.
For all you out of towners there is a Comfort Inn 130 W. Mitchell Avenue, Cincinnati Ohio 45217, 513-242-1010. The hotel is just around the corner from the cook off location. If you are a senior or have AAA you can get a rate of $108.40 (includes tax) otherwise the rate is $127.54(includes tax) breakfast is included. The Warmoths stayed there last year and gave it a thumbs up!
Most importantly if you are planning on coming to compete PLEASE PLEASE LET US KNOW!
Less than 2 weeks before the Winter Park Back to Back Chili Cookoffs. Day 1 is currently a District, but if we can get 20 Red Chili Cooks, we can get it back to a REGIONAL! Day 2 is the Colorado State Championship. So 5 winners are definitely going to qualify for the World Championships at the Spa Hotel and Casino in Palm Springs, while the 6th winner may or will get to cook the Last Chance at the WCCC for free. If you have signed up before, please do so again as there have been some personnel changes on the mountain. This cookoff has been around for a long time and the new crew has embraced it thoroughly, it will be an awesome event. Dr. Paul Whitney from Arizona will be your Chief Judge for the weekend. So please, come on up to the highest cookoffs in the nation, over 9000 ft up, for a Colorado Rocky Mountain High Chili Weekend, August 24 and 25. For more info, contact Paul at email@example.com
Southern California has been blessed with a very mild summer—-so far. Saturday’s weather for the 26th annual Western Regional Chili Cookoff was no exception. You could not have wished for a better day. For the members of the Board of Directors, who work very hard to make this cookoff a success, it is also a very long day. The first workers arrive at 6:00 am to greet the contestants and help with setup. Some are still there at 7:00 pm, making sure that everything is left in shipshape order. Prior to this day most of them have also spent countless hours planning, shopping and preparing for the event.
The Del Mar Thoroughbred Club has sponsored this cookoff for 17 years as an added attraction for the race fans, who enjoy the People’s Choice chili in between horse races. The tasting kits are provided free of charge to the tasters, who are encouraged to vote for their favorite chili. We are glad to welcome back Will and Gail Watkins to the event after several years’ absence. They were a part of the team that formed the first Western Regional Chili Cookoff Board of Directors. Now that they are located in Southern California again, they have stepped right in and assumed the responsibility for the People’s Choice portion of the contests. One of their welcome innovations is that they provided the cooks with information about how many votes each received. Located next to the tasting kit booth was the day’s onsite charity “Soldier’s Angels”, an organization that provides support for military returning from combat. Their specialty is to welcome home the combatants with such things as home-cooked meals. People were encouraged to make a donation when they returned their People’s Choice ballot and before the day was over they had raised $2165.43
Other important sponsors are Smart & Final and Walker Foods (El Pato products). Smart & Final provided all of the ingredients for the nice lunch made available to the judges, prepared and supervised by Sachiko Brecke. However, Sachiko herself provides and prepares her wonderful sushi, which many of us look forward to having every year! Smart & Final also provided many of the supplies that are necessary for the cookoff, such as water, spoons, sour cream, tortilla chips, flour tortillas and many other items. Walker Foods generously supplied various El Pato products, which are distributed to the contestants as “goodie bags”, as they do at many chili cookoffs.
Many individuals contribute to the success of this cookoff. I hesitate to try to name them all, as I would surely forget someone’s important contribution. Let it be said that you know who you are and we know who are, and your help is very greatly appreciated. Red Brecke chairs the cookoff and does an outstanding job. Chief Judge is Mike Austin. Chief Scorekeeper is Kathy Stewart, assisted by Allene Macklin, Karen Ray, Tish Crawford (in training) and Ramona Inman (Fred & Leah Wieland’s daughter).
The day was greatly enjoyed by all participants, and the winners of a total of $3,400 in prize money were:
Salsa (14 contestants):
3rd Place Bonnie Ford
2nd Place Nicole Rayor
1st Place Sylvia Rasey
Chili Verde (10 contestants):
3rd Place Russell Barnes
2nd Place Darlene Taylor
1st Place Jim Latendresse
People’s Choice (everybody):
5th Place Dave Thomas
4th Place Lance Kramer
3rd Place Liz Tucker (brand new cook!)
2nd Place Paul Sauerhammer
1st Place Chuck Harber
Traditional Red Chili (21 contestants):
4th Place Tie Ken Brown and Howard Choate (apologies to Ken that he was not mentioned at the awards)
Xpress Data, Inc. Credit Union HOMESTYLE Chili Challenge Results
August 13, 2013
Pacific Marine CU Wins First CU Chili Challenge SAN DIEGO – The first-ever “Credit Union Chili Challenge” here helped raise more than $10,000 for charities while proclaiming the team from Pacific Marine CU as the chili-cooking champions.
Pacific Marine CU Wins First CU Chili Challenge
AUGUST 12, 2013
CHILI CHALLENGE WINNER
SAN DIEGO – The first-ever “Credit Union Chili Challenge” here helped raise more than $10,000 for charities while proclaiming the team from Pacific Marine CU as the chili-cooking champions.
Held at the Del Mar Thoroughbred Club Racetrack and sponsored by Xpress Data, Inc. (XDI), 10 credit union competed for trophies and bragging rights at the event that was sanctioned by the International Chili Society. By taking first place, Pacific Marine CU’s “Chilis-a-Blazin’” team won $5,000 for the charity of their choice, Rady Children’s Hospital. The team also qualified to compete in the Homestyle Division of the 47th Annual International Chili Society (ICS) World’s Championship Chili Cookoff in Palm Springs, Calif. later this year.
The “Chili Chili Bang Bang” team from 1st United Services CU took second place, while the “Team Fat Chili” From USE CU took third.
Winners of the Xpress Data, Inc Credit Union Homestyle Chili Cookoff
HIGH ALTITUDE FLAMETHROWERS COOKOFFS IN WINTER PARK - AUGUST
There has been a change in the contact person for these 2 cookoffs over the last couple of weeks. If you previously registered online for these events, please re-register using the updated contact information that is now listed! They are trying to get a hold on the number of cooks attending.
DANA POINT CHILI COOKOFF & COUNTRY JAMBOREE - AUGUST 17, 2013-
Many cooks expressed interest in cooking in the Dana Point Cookoff! To make sure we make it a Regional, you need to register on the ICS Web Site - http://www.chilicookoff.com/Event/Event_Display.asp?EventID=3314
We need cooks & judges.
You can arrive & set up between 7:30 & 9:00 AM on Stonehill & Niguel by the fire station. There is a service road.
Cooks meeting will be at 9:30
10:00 to 1:00 Verde
11:00 turn in Salsa
12:30 Give out People’s Choice
1:00 - 4:00 Red
6:00 Tear Down and Leave unless you want to stay for the Bands
Prize Money Red Chili $500, $300, $200
Verde $200, $100, Trophy
Salsa $200, $100, Trophy
People’s Choice $100
Chief Judge Tony Angotti (714)557-6414
What a beautiful day for a chili cook off! Temperatures were warm, but not overly hot, with a light breeze to keep things cool and dry. This was the 29th year for the Massachusetts State Cook Off and Family Fun Day. This event gets better every year. Along with all the great chili to sample, spectators can browse the craft booths, and enjoy the live music. Kids had a petting zoo, clowns, and contests and games to enjoy. The Pirate dunk tank was a highlight, especially when cook off chairman Bruce Cloutier got up on the seat (for a collected donation to the charity, of course!). The cook off benefits the Winchendon Kiwanis children’s charities, and is well-supported by the community.
Now, for the winners:
Winchendon Fire Department, MA
Fire House People’s Choice:
Winchendon Fire Department, MA
Ian McDaid, CT
Brittany Block, DragonFire Family, CT
Salsa: 10 contestants, 10 judges
5th- Mike Freedman, CT and Kurt Leithner, NJ (tie)
4th- Dave Kelley, MA (lost tie-breaker)
3rd- Steve Stark, MA (won tie-breaker)
2nd- Ian McDaid, CT
1st- Joanne McDaid, CT
Verde: 11 contestants, 12 judges
5th- Dave Kelley, MA
4th- Dave Schulman, CT
3rd- Matt McSheehy (Reading Fire Dept.), MA
2nd- Marc Frechette, CT
1st- Jack Cowell, CT
Red: 14 contestants, 16 judges
5th- Dave Kelley, MA
4th- Mike Freedman, CT
3rd- Steve Stark, MA
2nd- Scott Navaroli, MA
1st- MacKenzie Tankis, MA (2nd year in a row for Max)
Congratulations to all the winners! We will see you at the Spa Resort and Casino in Palm Springs, CA in October!
NEW MEXICO BACK TO BACK COOKOFFS - AUGUST 10-11, 2013
You have less than a week to decide if you want to cook at the Back to Back cookoffs near Albuquerque, New Mexico. If you didn’t qualify at the Western Regional or the Missouri State over the weekend, well here’s your double chance to try and get qualified for the 2013 World’s Championships at the Spa Resort Casino in Palm Springs, CA., Oct. 11th - 13th.
The Southwest Regional is this coming Saturday, August 10th, and the New Mexico State is on Sunday, August 11th. NO ENTRY FEES, provided you supply 2+ gallons of People’s Choice Chili each day ($100 in Prize Money each day to the winner of People’s Choice). Prize money for Red each day is $500, $300, $100, for Verde $300, $200, $100, and Salsa $100, $75, $50. The cookoffs are outside of the Route 66 Casino Hotel, and they are supplying tents (weighted down), tables and chairs. It’s a fun event, and a fun cookoff. If you are a car enthusiast, then you will enjoy the over 300 classic cars that show up for the Car Show next to the cookoff.
We’re at 24 Reds, 25 Verdes, and 18 Salsas confirmed for Saturday, the Regional, and 21 Reds, 21 Verdes, and 16 Salsas confirmed for Sunday, the New Mexico State. We know people change their minds in coming or cooking categories, so if you want to cook at great cookoffs, and be judged by quite a few seasoned ICS and local judges, and be scored by an experienced scorekeeping team, then think about these cookoffs.
DANA POINT CHILI COOKOFF & COUNTRY JAMBOREE - AUGUST 17, 2013-
There is still time to sign up for the Dana Point Event! We are hoping to get to 20 teams for this late season ICS event!
This FREE event is going to be a blast! Live music from Eagles tribute band “Desperado” and country hits from “Gold Rush Country.” There will be several local food trucks on hand, a full blown International Chili Society, Chili Cook Off, a hot wing eating contest, (yowza!) moonshine alley (craft brew & spirits), vendors midway, Kids Zone and more. www.DanaPointChiliCookOff.com Saturday, noon to 8pm Sea Terrace Park, Dana Point.
Entry Fees will be $30 Chili, $20 Verde and $15 Salsa.
Prize Money is Chili $500, $300, $200
Verde $200, $100, Trophy
Salsa $200, $100, Trophy
A special website has been created just for this year’s World’s Championship Chili Cookoff which is taking place at the Spa Resort Casino in Palm Springs, CA - http://www.worldschampionshipchili.com/ - check it out!!! Spectators can purchase tickets, vendors can apply and there is even a spot to book your hotel. Additional information will be posted as it becomes available so please bookmark the page and check back often. They have also added a Facebook page ( https://www.facebook.com/pages/Worlds-Championship-Chili-Cookoff/697101493649069?ref=br_tf ) where you can keep up on what is happening. Be sure to hit the LIKE button on that page!
Calling all CHEFS and PROFESSIONAL COOKS! Food Network is giving you a chance to win up to $20,000!
Do you have the ability to make something out of nothing? Can your recipes prove as inventive as they are delicious?
We are holding a nationwide search - looking for highly skilled chefs and professional cooks from all backgrounds, any style of cooking is welcome. Whether you cook at a fine dining restaurant or own your own diner, are an executive chef, sous chef, private chef or caterer - if you think you have the chops to make mincemeat out of the competition, you want to apply!
From the producers of Food Network’s THE GREAT FOOD TRUCK RACE, this new series will put talented chefs and professional cooks to the test in the ultimate supermarket-themed showdown! To navigate the aisles of this high-pressure competition, you’re going to need clever cooking solutions AND supermarket savvy. From shopping on a budget to substituting out-of-stock ingredients, contestants will have to race against the clock to survive.
If you make your living in a professional kitchen and you have what it takes to be the last chef standing, then we want to hear from you! To apply, please email us at firstname.lastname@example.org! ***Please include you CITY/STATE in the subject line of the email. In the body we will need your NAME, PHONE NUMBER, PHOTO, and CURRENT OCCUPATION, a description of your CULINARY BACKGROUND, and WHY you think you have what it takes to WIN!
One of the last 2 day cookoff weekends of the year is coming up in 4 short weeks. Back to Back chili cookoffs in Winter Park, CO on the weekend of August 24 and 25. Day one is a district, so with 10 Verdes and 10 Salsas, those winners will be going to the WCCC in Palm Springs in October. With less than 20 Red Chilis, that winner will be qualified to cook the Last Chance at the WCCC for free. BUT…..If we can get 20 Red Chilis on Saturday, INSTANT REGIONAL! Which means, the Red winner will also punch their ticket to the WCCC finals and a chance for $25,000.00.
Sunday will be the Colorado State Championship, with all the prestige that comes with being the state champion. As long as we have 10, 10 and 10 for all 3 events, all 3 winners will advance to the WCCC. Winter Park is a great venue, has always been one of my personal favorites, with great mountain views, fine dining in the region and only a couple of hours from Denver Airport. Your Chief Judge for the weekend in Dr. Paul Whitney, chairman of the Route 66 Regional and the Arizona State Championship. There is a special lodging rate, so look on the blogs for the flyer and phone number. Let’s bring Winter Park back to being one of the premier events in Colorado! Hope to see you there! For more info, please contact Paul Whitney at email@example.com
If you are coming from St. Louis Area please check for Bridge closing at Elsberry, Mo. Hopefully they will be open. If not Hyw 40/61 to Eolia D right on WW left on W. Brings to Clarksville. Then the shed will be a right turn on Hwy 79.
If it’s not the flood it’s the road. It’s a nice drive and not really out of the way.
We’ll be waiting for you.
Well October is fast approaching and with all the hoopla about all the other cookoffs thought I would put in a word about Beatty Days. This event is held in October every year, it is a 3 day event which features all kinds of fun, including bed races, a parade, steam engines display and car show among many of the events. On Saturday the 26th there will be the 10th annual Chili Cook Off, Norm & Bobbie are once again running the cook off on Saturday and the Dutch Oven event on Sunday. A portion of the entry fees will be donated to the Beatty Schools Band. Details on both are as follows:
1st pl. $500.00
2nd Pl. $200.00
3rd Pl. $100.00
Entry fee $35.00 + 1 gal of PC
1st Pl. $300.00
2nd Pl. $200.00
3rd Pl. $100.00
Entry fee is $30.00
Salsa: Entry fee $10.00 with a 50/50 payback
People’s Choice award is $100.00
There are 10 rooms blocked at the Death Valley Inn for $55.00 + tax and 10 rooms blocked at the Stagecoach for $50.00 + tax. You can find their phone numbers at the Beatty web site on line.
On Sunday there will again be a Dutch Oven Cookoff, with main dish and desserts only. Entry fee is $25.00 for either division and $15.00 for each additional category.
1st Prize is $200.00 + plaque This has been raised from $100.0 last year and it will be given for 1st pl in each category.
2nd Prize Plaque
3rd Prize Plaque
For more info please contact Ann Marchand at 775-764-1599 or the Beatty C of C at 775-553-2424.
HOPE TO SEE ALL OF OUR COOKS THERE SUPPORTING THIS EVENT.
Hot and Spicy Nights Chili Cookoff Stagecoach Casino – Beatty, NV August 17, 2013
If you haven’t qualified for the World’s Championship yet here’s another shot! I know it’s still a District, but there were 27 and 26 unqualified cooks at Big Bear and Cal State so there are enough of you to make this a qualifier. It benefits VFW Post 12108. Party at the Happy Burro Chili & Beer on Friday night.
All prize $ has been contributed by local businesses. The Happy Burrow donated 1st place red and Fred & Patty plan on winning 1st & 2nd and use the $ to pay for the food at Friday’s party. Feel free to come out and beat them! The Happy Burro family will be there in force. Capt. Jim Maehl (member of this post) is Chief Judge; Donnie Gordon is Scorekeeper and Mike Austin is Emcee (so Tony can cook)! Rooms are available at the Stagecoach Casino, use code 081713 and the room is yours for $50+ tax.
For a first time event the VFW has decided not to run a Verde competition, Red & Salsa only!
We know it’s going to be hot… It’s August… It’s Beatty. Judging will be behind the bar in the Casino. Make sure you remind anyone not yet qualified to come so everyone gets one more chance to qualify. If you’ve already qualified come on over and judge or just celebrate Mike’s surviving another year on Friday night.
ILLINOIS STATE FAIR REGIONAL CHILI COOKOFF - AUGUST 18, 2012
The 2013 Illinois State Fair in Springfield, IL is coming soon and finishes on August 18, with a regional cookoff featuring Red, Verde, and Salsa contests. This is a great cookoff in a large tent (tables furnished) with huge crowds, entertainment, activities for the whole family and of course lots of health food. The day starts off with Abe’s Amble 10k race, and finishes with a Journey and Night Ranger concert in the grandstand that evening. During the contest we will be entertained by Elvis Himselvis and country rock band Brushfire. Cooks will get a pass into the grounds and free parking but I have to know soon in order to get the names on a list. Entry fees are still $30-red; $20 – verde and $15 Salsa. Trophies and cash prizes for the top three in each category. There will also be a best booth award. This event is also a World Food Championship qualifying event. Don’t be left out, call or e-mail me or go to the ICS web site or the State Fair web site at http://www.agr.state.il.us/isf/general.htm. If there are any ICS certified judges who wish to judge let me know. Larry Eastep firstname.lastname@example.org 217 622-3805ILLINOI
It was nice and cool and a park behind your booth day. We had spent most of the day before moving all the scoring stuff from van to Mike’s then loading everything else into his van and filling Tony’s truck (and both were full). Up at 4, out at 5 and at the cookoff shortly after 6. Dave Davidson, Chairman had found a beautiful site and worked very hard to make it work. Mike Austin always works hard to make his cookoffs something special. This time he was Chief Judge, Emcee and Co-Chair, so Tony Austin was told NOcooking, as he was appointed Mike’s co-everything and worked his rear off doing a lot of everything. A few other special thanks have to go out to Craig Wendel-Smith for all the El Pato product; Skip Cooley for putting Mike in touch with Peter Burk of CattleDrive who sent a ton of chili to keep the crowd(and it was a good one) happy; and Bob Griffith and his friend Ann who worked the Cattle Drive booth all day! Of course more special thanks to the Scorekeepers: Donnie Gordon, Tish Crawford, Karen Ray and Ellen Dyer. Oh and Bill Ray who was holding down a chair when I needed an observer, so he was called in to cover and one of the Best Wranglers who will be in Corsica during and dearly missed this year at World Bob Witt assisted by Tanya Barclay (Bruce & Sandy’s daughter).
Now what you’re really waiting for… The WINNERS:
People’s Choice: Chuck Harber, CA
Salsa (11 Contestants)
3rd Place: Irene Menchaca, CA
2nd Place: Dick Swenberger, AZ
1st Place: Russell Barns, CA
Chili Verde (12 Contestants)
3rd Place: Jim LaTendresse, CA
2nd Place: Sachiko Brecke, CA
1st Place: Barry Steinberg, CA
Red Chili (26 Contestants)
4th Place: Howard Choate, CA
3rd Place: Barry Steinberg, CA
2nd Place: Mike Hulka, CA
1st Place (for the 4th time): Mike Ford, CA
Thank you all… cooks, staff, volunteers! I had a wonderful time and it’s all because of you.
Gettin’ close to the Missouri State Chili Cookoff. Aug 3rd. at Clarksville, Mo.
Lots of space available for your chili . The music from Everyday People will make the Appleshed really come alive with the spirit of The Missouri State.
Please let me know you are coming. It makes it a little easier to make sure all the numbers are in line to qualify.
We will have the BIG Tenderlion sandwich and Fried Fish as extra food for the day. Bring your appetites. The cold beverages including the Clarksville Julip will wet your whistle. Enjoy a great goodie bag for the cooks and a new T shirt from the event. We want every one to have a great time in Clarksville
101.3 The MIX Chili Cook-off, Beer and Wine Festival - September 7, 2013
We are looking for Chili Cooks Red, Verde, Salsa, and People’s Choice. Right now we are considered a “District” Event- we would really like to get over 20 cooks in all categories, so we can be bumped up to “Regional”. If you know of anyone that has not signed up, please let them know about our cook-off. You will be able to park close to your booths/stations.
Proceeds help to benefit the Ramona Bowl Amphitheater, home to the state’s historic outdoor play, “Ramona.” There will be TONS of LIVE entertainment for the whole family; including, from “The Voice,” Austin Law, and from “American Idol,” Ace Young.
Also we are looking for Chili Judges!
Bring your Heath Dept. needs.
Bring weights for holding down your canopies, it could get windy.
Prize Monies are posted on the ICS website.
1st place = $500
2nd place = $250
3rd place = $100
Beautiful day in Big Bear. Lots of things happening all over the place. Big crowd (lots of public). Mark Sweeney did a great job as Chief Judge and brought daughter Kellie and son Ryan who we worked unmercifully all day long. Scorekeepers:
Donnie Gordon, Val Gereghty, Melody Sweeney, Karen Ray, Kellie Sweeney and Kathy Stewart. Emcee Mike Austin. Then we had Mark and Jan Larson who showed up at 6am (at least Mark did) to help set up the judging area and anything else we needed with no breaks all day. Life is so wonderful when so many qualified people show just up to help! But what you want to know is… The Winners:
1st Time Cook: Summer Jones
Best Local Cook: Chuck Norton
3rd Place: Chili Doggs
2nd Place: Chuck Harber
1st Place: The Cave
Salsa: (10 Contestants)
3rd Place: Kim Martin, CA
2nd Place: Josh Lanting, CA
1st Place: Charlie Blosfield, CA
Chili Verde: (13 Contestants)
3rd Place: Jim Latendresse, CA
2nd Place: Paul Whitney, AZ
1st Place: Steve Crawford, CA
Red Chili: (28 Contestants)
3rd Place: Barry Steinberg, CA
2nd Place: Mike Ford, CA
1st Place: Tish Crawford, CA
Winning Cook: Tish Crawford
Winning Buyer: Barry Steinberg (who told me to give the money to Tish as he was bidding for her)
So Crawfords not only both Hat Tricked this weekend and took home almost $1,200, but Tish is now clear to help me with the scoring at Cal State next weekend!
Congratulations to the winners. Thank you to all the cooks and volunteers for coming up the hill (where it was cooler) and all your efforts. You are appreciated!
The 7th annual Cook’s Corner’s Regional was held this past Saturday and even though things seemed to be more frantic and noisy then usual we managed to bring it all together with the help of Norm, Bob Plager, Kathy Plager, Dick Swenberger, Bart Hilliard and Ellen Dyer, and of course yours truly (Bobbie). We were all there to help out Don who is doing better all the time. The weather pretty much co-operated with just a little breeze.
The cooks are all very patient with setting up at this cook off since there is only one way in and one way out, which isn’t easy when everyone is trying to get in at the same time, but they prevailed and it all came together as usual.
Carol Hancock and Dave showed up to judge and we were very appreciative since we need judges, it was great to see Carol since I hadn’t seen her since (I think) New Hampshire. Carol: I promise I will bring my pretzels to Palm Springs, will have a bag just for you. LOL
Bob Griffith, an old time chili head showed up to judge, was nice to see him again, he says he is thinking of getting back into cooking. No, I don’t know if he still has the old truck. Now for the results:
SALSA: 11 cooks
4th Pl. Mike Austin 10 pts
3rd Pl. Darlene Taylor 10 pts
2nd Pl. John Sanden 10 pts - won the tiebreaker
1st Pl. Sachiko Brecke 11 pts
CHILI VERDE: 12 COOKS
3rd Pl. Sachiko Brecke 10 pts
2nd Pl. Steve Crawford 12 pts
1st Pl. Eileen Beaty 19 pts.
RED CHILI : 21 COOKS
4th: There was a tie between Jim Rasey and Mike Hulka for 4th with 4 points, which we didn’t break
3rd Pl. Chuck Harber 5 pts
2nd Pl. Tony Austin 9 pts
1st Pl. Steve Crawford 10 pts
There was a 1 point difference between first and second on Salsa and Red, with a three way tie for second on Salsa, which we had to break twice since it was still tied after the first tiebreaker.
The Sespe Creek Regional Chili Cookoff is baaaaaaaack! Jim and Eileen Beaty worked very hard to make sure that the cookoff met the required numbers of contestants for Regional status in Chili Verde and Traditional Red Chili.
This event goes back many, many years when it was chaired by Jim and Eileen who, at the time, lived in Fillmore. It has always been held on July Fourth, regardless of the day of the week. Crowds come out from Fillmore and surrounding communities to enjoy the great car show, the many vendors of food and “stuff” and, of course, the People’s Choice chili provided by the contestants. When Jim and Eileen moved from Fillmore to Bakersfield, the cookoff was dormant for a few years. Chairmanship has moved to Leanne Thompson, who is in charge of the local Sheriff’s Department Explorer Scouts Unit. Leanne puts on this event, including the car show, almost single-handedly, and has done an amazing job!
Record high temperatures had been reached in Southern California during the week preceding the cookoff, but predictions indicated that they would begin to lower before Thursday. It was actually a quite pleasant day in the mid-80s with a slight breeze to keep the air moving. Shade from big trees was available for most of the chili contestants. Fillmore is the location of a popular train museum. Featured are 1930s vintage trains, which provide scenic rides of short and longer duration. The cooks were separated from the judging area by several train tracks with train rides going on all day. However, the trains are quite short, and no problem was encountered with getting the chili delivered on time for the judges. Actually, the trains help to enhance the event, making the experience a little unique and contributing to the ambiance.
Cookoff officials were Chief Judge, Jim Beaty and Chief Scorekeeper, Karen Ray.
Bob Witt, as always, helped everywhere from numbering booths to setting up tables to judging. Eileen Beaty, Norma Ferrante and Bill Ray also worked all day. Cooks already qualified for the WCCC, Gene Beller and Irene Menchaca, also judged the final table for Traditional Red Chili.
A group of World-Class chili cooks turned out to compete for Chili Verde and Traditional Red Chili. The Salsa contest was cancelled for lack of interest, but the promised $100 prize was used to increase the money awarded to the chili verde cooks. As a bonus, each chili cook received a free raffle ticket. Several very nice raffle prizes were contributed by various vendors and awarded to the chili cooks at the end of the day when the winners were announced.
THERE HAVE BEEN SOME RUMBLINGS OUT THERE CONCERNING THIS BIG BEAR COOKOFF AND JUST WANTED TO REASSURE ALL YOU COOKS THAT THIS EVENT WILL STILL BE HELD AND RUN BY VERY CAPABLE ICS PEOPLE - DONNIE GORDON, MARK SWEENEY AND VAL GEREGHTY. THIS HAS ALWAYS BEEN A FUN COOKOFF - SO GO HAVE FUN:)
It is imperative that you advertise (on flyers or any media you use) that your winners will qualify for the WCCC at the SPA RESORT CASINO in PALM SPRINGS, CA. We want to be sure they get lots of exposure as Host Hotel!
CCJ Class to be held in conjunction with Fire on the Mt Chili Cookoff July 20, 2013
This class will be taught by Diane Lentz. The class is designed to clarify the definition of what the ICS considers “true chili” and to demonstrate what the ICS believes chili is NOT. You’ll be given a chance to judge 8-10 bowls of chili, compare your ballot with others and discuss your comments. If you’re interested in taking this class, please contact Diane at email@example.com or call 859-223-2867.
Saturday, July 20, 2013 - 8:00 am in conjunction with the Fire on the Mountain Chili Cookoff, Snowshoe, WV. It will take place in Alleghany Springs (Williamsburg room) which is the same room where the cook’s registration takes place.
As the CCJ program has developed, we’ve been asked by several cookoff chairman whether a Judges Only Membership might be offered and we’re happy to oblige. So, for people interested in ONLY judging ICS cookoffs, ie, local residents, cookoff sponsors, local government officials, etc., the CCJ class fee will be $65 which includes the one-time $45 class fee and $20 for the Judges ICS Membership only. Included in the class fee is the Certified Chili Judges Handbook, given to you in the classroom and your personalized name badge and a Certificate of Completion (declaring that you are an ICS Certified Chili Judge) which will be mailed to you approximately two weeks after the class. The purpose is to allow interested persons the advantage of chili judging education and certification without the expense of a full ICS membership. For clarification, an ICS Homestyle Membership ($20) also entitles the member to take the CCJ class.
The class is NOT mandatory and certification is NOT required to judge at an ICS cookoff.
A little info on Diane Lentz:
has cooked chili for 20+ years
cooked in 18 WCCC (first one in 1992) placing 3rd, 4th and 5th through the years
Red Brecke, cookoff chairman for this cookoff, notified us that his email is currently down so please use the following - firstname.lastname@example.org until further notice. Thanks!
It’s that time again! The Del Mar Western Regional Chili Cook-off is just around the corner, and we are looking forward to another successful event. If you haven’t done so already, please apply on the ICS website.
Thanks to the Del Mar Thoroughbred Club, Smart & Final and your entry fees, this years prize money totals $3400.
1st Place Red Chili - $500 1st Place Salsa - $250
2nd Place Red Chili - $250 2nd Place Salsa - $150
3rd Place Red Chili - $150 3rd Place Salsa - $100
1st Place Chili Verde - $250 1st Place People’s Choice - $500
2nd Place Chili Verde - $150 2nd Place People’s Choice - $400
3rd Place Chili Verde - $100 3rd Place People’s Choice - $300
4th Place People’s Choice - $200
5th Place People’s Choice - $100
As applications are received, a parking pass for the track will be mailed to you. Carts will be provided to exit the cook-off and tables are available for your use. Please come out to this exciting venue at the Del Mar Fairgrounds and enjoy a day at the races. The Thoroughbred Club wants to see this event grow larger and larger each year, so we need to keep the patrons happy with lots of chili to taste and vote on. The more you serve the better chance you have to win!!!
Our cook-off has once again been identified as one of the world’s premier food competitions. This year’s Red winner will receive an official WFC Golden Ticket and be invited to compete at the World Food Championships being held in Las Vegas. The event will pit the winners of the biggest and best food competitions against each other for a championship title. Additional information can be obtained by visiting worldfoodchampionships.com.
If you’re planning on cooking Big Bear come on! If you’re wondering or haven’t decided because of the many changes in requirements (city and country regs are mid revision) see if this helps. Gereghty Woman and I went up this past weekend to see if we could sort out the various sets of requirements we have all received. Seems things have changed frequently due to the people not knowing what is yet enforceable or not. Here’s the way I read it…
San Bernardino County is going with the hot water requirement. I know many of you have already covered this popular Health Dept requirement, but if you haven’t Old Miners has several places that you can get your hot water.
The requirement for sides or netting is NOT!!! It’s been discussed and will probably hold true for food vendors, but not chili cooks. This is not new.
The City now requires that vehicles be unloaded and out of the area 30 minutes prior of opening for the public (at 10 am). We sent them searching among their membership for golf carts in case folks need assistance getting unloaded and out by the 9-9:30 requirement. They have several designated areas for cooks to park and you will be given a sticker or label of some sort to verify that you are authorized to park there. We noticed that there was no allowance for handicapped parking inside the area and that is being discussed with the City now (we gave them our suggestions and pointed out that last I checked handicapped was still a federal requirement).
What they forgot to tell us (probably as it is no concern of the cookoff) is that the streets in the Village are blocked off for construction. So be sure to come early, let us know if you need hot water and we’ll try to get you near it, then get you parking as close as possible to your booth.
OK. Hope this answers most of the questions. I’m looking forward to a great cookoff and hope to see you all there.