International Chili Society

CAREFREE CHILI COOKOFF RESULTS

Put this one on your “can’t miss” list for next year!  It was everything a first-time chili cookoff should be—-great prize money, great location, great people, organized from start to finish. 

After suffering through some hard times, Carefree Resort has undergone a two-year renovation, costing several million dollars, and it shows.  The whole area is beautiful with faux adobe buildings surrounded by native desert plantings.   It is totally upscale.  The rooms were spacious and appointed in keeping with the Resort theme.  The bar and the restaurant, although a little pricy, did not disappoint.  The choices between a creative bar menu and a more extensive restaurant menu provided something for everyone.  On Saturday morning there was an ample breakfast buffet, which was free to the chili participants.

Some of the announcements preceding the event were a little scary, particularly the parts about the Health Department requirements.  But the Carefree Resort executives made certain that everything moved along smoothly for the cooks while still managing to satisfy the officials.  Custom-made washing stations were provided to the cooks free of charge, then offered for sale at the very reasonable price of $8.00.  We purchased one, which should satisfy the requirements of any Health Department anywhere.  Cooks were also required to do their chopping in the resort Commissary unless their ingredients were prechopped and brought to the event in sealed packages.  The cooks who chose to chop onsite were shown to a very nice building, nicely appointed, and chopping boards were provided as well as a big pot of freshly-brewed coffee.  Those who chose to bring prechopped ingredients were signed off on the official form by the Resort Executives.

A total of $6,100 in prize money was offered.  The cooks responded well.  Totals of 23 red, 16 verde and 13 salsa contestants made this an “instant Regional” assuring that all winners advanced to the World’s Championship.  Cooks came from Arizona, Texas, Nevada, Colorado, California and New Mexico to try their skills and luck.  Judges were plentiful, enthusiastic and attentive to the meetings.  Resort executives, Don McDowell, Larry Goldenthal and Terri Thate were available at all times to answer every need.  They also judged on the final table for red chili.  ICS officials Dennis and Allene Macklin were assisted by Bill and Karen Ray.  Everything went very smoothly and the winners were:

People’s Choice Chili:

2^nd, Leeroy Watson

1^st, Chuck Harber (by only 3 points)

Salsa:

3^rd, Al Henry

2^nd, Pam Wright

1^st, Paul Whitney

Chili Verde:

3^rd, Ken Hook

2^nd, David Wright

1^st, Dione Cooley

Traditional Red Chili:

3^rd, Kevin Foley

2^nd, Eileen Beaty

1^st, Dione Cooley

We’ll be back next year!