International Chili Society

RED APRON CHILI COOKOFF - FEBRUARY 25, 2012

Wed, 22 Feb 2012 14:22:09 -0500

RED APRON CHILI COOKOFF THIS SATURDAY TO BENEFIT

BLUFFTON SELF HELP

FIRST ANNUAL INTERNATIONAL CHILI SOCIETY CHILI COOKOFF

IN BLUFFTON/HILTON HEAD AREA

February 20, 2012, Bluffton, SC——The knives are sharp for chopping, the stoves fueled for cookin’ and the smell of peppers, tomatoes and onions are ready to permeate the outdoor air at Tanger 2 Outlet Center Hilton Head this Saturday starting at 10 am. It’s CHILI COOKING TIME!

The Red Apron Chili Cookoff, a benefit for Bluffton Self Help, is the first International Chili Society sanctioned cookoff in Bluffton/Hilton Head and it will feature over 20 cooks with 20 different chilies and salsas. Cooks will travel from Florida, North Carolina, Georgia and our own South Carolina to compete for the best of the best chilies and salsa.

“We are really pleased with the variety of chilies that will be offered to spectators,” said Lili Coleman, executive director, Bluffton Self Help. “We have five local restaurants joining in on the fun, offering spectators a taste of their prized recipes in the People’s Choice category, in addition to the competing categories.”

Chili cooking team names show the spirit of the competition and include Tiger Bite Chili, Fatt Matt and the Anchos, Frontier Chili, Barkers Best, Smokehouse Chili, Chili Dawgs, Real Champions, Chili Up, and more!

Cooks start chopping at 9 am and spectators can start arriving at 10 am when the first stoves fire-up. The Chili Verde; green chili, will start the competition followed by Salsa, Homestyle Chili and Red Traditional Chili. Cooks are required to prepare the Chili Verde, Homestyle and Red Traditional on site. The Salsa and People’s Choice categories can be prepared ahead of time and brought to the event.

Each chili follows specific rules set by the International Chili Society. Tasting of People’s Choice chilies begins at 11 am and continues throughout the day while supplies last and as other chilies are cooking and competing in the judging process.

Judging of the four categories (Chili Verde, Salsa, Homestyle and Red Traditional) by the official judges begins in the judging tent at 12:30 pm with Salsa followed by Chili Verde, Homestyle and Red Traditional. Spectators, standing outside the tent, are welcome to watch the judges while they taste the entries in a double blind process. Judges include Barry Kaufmann of Hilton Head Monthly Magazine, Tray Hunter of Palmetto Electric, Joseph Iaco of Bluffton Today, Brittany Shane of WSAV, Bruce Christensen of Belfair Plantation, Ted Huffman of Bluffton Barbecue, Dee Lehr and Rick Techel. –more-

Spectators will judge the People’s Choice chilies and vote for their favorite as by 3:45 pm. Containers will be available at the gate to vote for your favorite!

Entertainment will begin at 10:30 am with the The Great Pretenders and follow at 12:30 pm with Low Country Boil who will perform until the winners of the cookoff are announced at approximately 4 pm.

Other offerings at the cookoff include hot dogs, chips, beverages (including beer, wine, water and sodas), as well as additional tasting and drinking tickets.

Cost to attend the event is $10 with a bag of nonperishable food items or $15 without. Spectators receive 10 tickets with their entry fee to be used for chili tasting and refreshments.

“By donating a bag of can goods, pastas, rice, beans, peanut butter and such, we can fill our food pantry,” explained Coleman. “We offer four food distributions to Bluffton residents each week and our pantry continues to be challenged to meet the needs of the hungry in our community.”

Restaurants participating include Captain Woody’s, 9 Promenade, Old Carolina, Stooges Cafe and Berkeley Plantation.

Sponsors of this first year event include Palmetto Electric, Hilton Garden Inn, Comfort Suites, Bluffton Today, the Island Packet, Publix and Bloomfield Senior Living.

For more information, contact Lili Coleman at 843-757-8000 or visit www.blufftonselfhelp.org. With about four spaces remaining, cooks and restaurants can register for the Homestyle category for as little as $20, now through the end of this week.

BLUFFTON SELF HELP, INC.

Bluffton Self Help, Inc. is a nonprofit organization in Bluffton, SC and was founded in 1987. The mission of the organization is to help those individuals in the greater Bluffton area who are in need of short-term, documented financial assistance and to also provide them with the most fundamental needs, such as FREE food and clothing, while urging them to become more self-reliant. In the past year the agency has assisted over 22,000 clients.

UNITED WAY OF THE LOWCOUNTRY

United Way of the Lowcountry campaign contributions fund 32 partner agencies and 42 programs in Beaufort and Jasper counties. Those partner agencies focus on one or more of United Way’s priorities to achieve better HEALTH, EDUCATION, SHELTER, NUTRITION and INCOME in Beaufort and Jasper counties. ###

CAREFREE CHILI COOKOFF RESULTS

Wed, 22 Feb 2012 14:21:28 -0500

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!

MOUNTAIN FALLS GOLF CLUB CHILI COOKOFF - APRIL 21, 2012

Wed, 22 Feb 2012 14:20:00 -0500

Mountain Falls Golf Club in Pahrump, NV has cancelled their cook-off which was scheduled on April 21, 2012.

Norm and Bobbie Gaul

Heat in the Desert – The 1st Annual Carefree Chili Cook-Off Boils up February 17th & 18th with LeAnne Rimes Live in Concert

Thu, 16 Feb 2012 12:26:15 -0500

Heat in the Desert – The 1st Annual Carefree Chili Cook-Off Boils up February 17th & 18th with LeAnne Rimes Live in Concert :

Things are heating up this February in Carefree, Arizona! The first annual Carefree Chili Cook-off at the Carefree Resort & Conference Center will be coming to a boil on February 18th, 2012. This International Chili Society event boasts a juicy chili-purse of $6,000 in total prize money. Click on the title for full coverage.

RAINBOW HOUSE COOKOFF - MARCH 10, 2012

Thu, 16 Feb 2012 09:45:58 -0500

RAINBOW HOUSE

ICS Cooks

ENTRY FORM

Prizes – Each chili category 1^st place trophy plus $100, second place Plate and entry fee paid for next year, third place entry fee paid for next year.

Showmanship/Best Booth - Judging based upon the best-decorated booth and/or any skits performed by the team. Teams cooking ICS or People’s Choice Chili are eligible for this prize. There is no additional entry fee. Winner - $100 + plaque.

Best BRAND NEW ICS Cook - Must cook ICS chili. The winner will be the highest scoring ICS cook that joined ICS on day of cook-off. Prize: plaque.

Booth Space - 10’ x 10’ space, must furnish own table and chairs. Each team is responsible for its own decorations, covering, and cooking equipment. No electricity.

Team Name: ________________________________________________ Date ______________

Team Sponsor: _________________________________________________________________

Head Cook: _______________________________ Cell Phone: __________________________

Home Address: _______________________________________ Home Phone: ______________

Business Address: ____________________________________ Business Phone: ____________

E-mail address: _____________________________________

Red Chili $20____ Chili Verde $20 ____ Salsa $10____

Total Enclosed: $ _____

All PROCEEDS BENEFIT RAINBOW HOUSE

Make checks payable to: RAINBOW HOUSE

Send Entry Form to:

Rainbow House

1411 Tenth Street

Suite A

Wichita Falls, TX 76301

Terri Jackson www.rainbowhousewf.com rainbowhousewf@yahoo.com

JIM HEYWOOD

Tue, 14 Feb 2012 16:24:06 -0500

Jim Heywood – “Big Jim’s Hogsbreath Chili”

On Sunday, February 12 the chili world lost a great cook and friend. Jim Heywood passed on to the everlasting chili cookoff in heaven. Jim, a Grand Master, primarily cooked in the North East, qualifying for the World’s Championship 12 times, he was a force to be reckoned with at any event. Jim was the longest-serving faculty member in the Culinary Institute of America’s history, below is an excerpt from the CIA Alumni Network:

After completing his military service, Jim attended the Culinary Institute of America at the
original New Haven campus, and quickly established himself as a hardworking and talented student with a no-nonsense demeanor and a can-do attitude. Upon graduation he became a fellowship student, the CIA’s old term for what we now can an MIT (Manager In Training). Jim so impressed then President Jacob Rosenthal, Vice President of Education Leroi (Duke) Folsom, and his faculty colleagues, that he was made a senior fellowship, and eventually promoted to faculty status. When the school made the move from New Haven to Hyde Park, Jim was one of the pioneering faculty members, along with Fritz Sonnenschmidt, Noble Masi, Richard Czack, Bruno Ellmer, and Walter Schreyer—- that formed the culinary foundation upon which the CIA reputation was built. Several years ago we honored the surviving members of that group with the designation—-Heritage Professors.

Jim was a tremendously talented and innovative garde manger, with particular expertise in cured and smoked foods. He was also a partner in developing The American Bounty Restaurant, whose 30th anniversary we are celebrating this year. Although he was born in Boston, Jim developed a love for barbeque and chili and competed all across the country, winning championships and a much deserved reputation for his now famous “Hogsbreath Chili”. Jim had a larger than life personality underscored by his nickname “Big Jim.” His practiced gruff persona transparently masked a heart of gold. He loved the CIA, and generations of CIA students, alumni, faculty and staff—-loved him back.

President Ryan spoke with Jim’s wife Liz tonight and she told him that Jim didn’t really like somber services or wakes, but that a celebration of his life at the CIA would be the most fitting thing that we could do. It would be what Jim would want. President Ryan completely agrees. Working with Liz, and Jim’s son’s Tim and Chris, we will develop a plan and communicate it to the CIA Family. God Bless our colleague Jim.

I am honored to have known Jim during my 18 years of cooking chili on the East Coast, some may say he was a little gruff, I never felt that. Jim was very honest, spoke what was on his mind, and let you know where you stood in his world. If Jim was at a CCO, you had better be on your “A” game or he would kick your butt. One of Jim’s prouder moments was the 1996 (I think) New York State championship which was held at the CIA, he ran the event. The cook’s party on Friday evening prior to the event would have won a Michelin Culinary Award, complete with ice carvings! Chef…I will miss you.

Dave Lorenz

Happy Valentine's Day!!!

Tue, 14 Feb 2012 11:35:31 -0500

Happy Valentine's Day!!!:

Click on the title above to see our Valentine’s greeting to you all!!

Carol & Vickie

FAX MACHINE OUT OF ORDER IN JACKSONVILLE OFFICE

Sun, 12 Feb 2012 13:06:10 -0500

This week the fax machine will be out of order in the Jacksonville office - office makeover:) You can still reach me via email or phone, thanks!

Vickie

Listen to the radio spot that advertises the 2 Keys Cookoffs...

Fri, 10 Feb 2012 14:50:41 -0500

Listen to the radio spot that advertises the 2 Keys Cookoffs this month!!

CHILI CHECK – Kay Fenrich, standing far left, representing the Owasso (OK) Sertoma Club and...

Thu, 09 Feb 2012 15:14:37 -0500

CHILI CHECK – Kay Fenrich, standing far left, representing the Owasso (OK) Sertoma Club and ChiliJohn Fenrich, chairman of the Owasso Harvest Festival International Chili Society Oklahoma Championship Chili Cook-Off presented a giant check for $1,800 recently to members of the Owasso High School FFA chapter at a livestock exhibit at the school. The funds were raised at the Chili Cook-Off through the sale of chili tasting kits. More than 5,000 people attended the event at Centennial Park last October. FFA members with the check are, standing, Alex Cash, left, and Grant Hickman. Kneeling are, from left, Cyriece Olivier, Zadie Cook, Michelle Jones and Alaina Lynch. The 2012 Owasso Harvest Festival Chili Cook-Off is scheduled to be on Saturday, Oct. 27^th. Upcoming events for the FFA chapter include more livestock shows and the speech season for all members involved in public speaking. For more information on the Chili Cook-Off go to www.owassochilifestival.com. The Owasso FFA can be reached at www.owassoffa.org.

RED APRON COOKOFF - FEBRUARY 25, 2012

Wed, 08 Feb 2012 10:21:00 -0500

Chili Cooks,

The 1st annual International Chili Society sanctioned Red Apron Chili Cookoff will be held at Tanger II Outlet Center, Hilton Head, SC - Saturday, February 25, 2012!!!

Celebrity judges (and scorekeeper), a beautiful scenic location to cook, a great host hotel, good music and food and great chilis! Please come out and support this new ICS cookoff!

For more information: http://www.blufftonselfhelp.org/wp-content/uploads/2012/01/CC_entry_form.pdf

Please sign up here: http://www.chilicookoff.com/Event/Event_Display.asp?EventID=3005

Hope to see you there!

Michael Freedman

CAREFREE ARIZONA CHILI COOKOFF - FEBRUARY 18, 2012

Tue, 31 Jan 2012 11:43:00 -0500

Hello Chili Heads!

On behalf of myself and Co-Chairman Larry Goldenthal, Chief Judge Dennis Macklin, Chief Scorekeeper Allene Macklin and Event Coordinator Stacy Nupoff, thank you all for your interest and participation in the First Annual Carefree Resort Chili Cookoff.

Some of you have had questions regarding Maricopa County Environmental Services and the requirements for cooking. Stacy and I met with MCES this past Friday and now have answers for your questions/concerns. We are happy to say that this will essentially be a piece of jalapeno cake with one little twist (more about that below). Following are the specifics as conveyed to us that they will be interested in.

Holding temps must be maintained throughout the entire event that your red and green is on the stove. 160 for white meat and 145 for red meat.
We will not have to wait for inspection prior to cooking
Cooks hand washing station at each cooking station—-5 gal fresh,—- 6 gal for catching gray water
Standard three compartment for utensil washing at each cooking station.
Here is the twist. Slicing and dicing must be done in a permitted “commissary” unless you bring pre diced products in store packaged containers. We will make our cold prep section of our kitchen here at the resort available to you for slicing and dicing. We will make sure it is available to you at convenient times both on Friday night and Saturday morning. MCES has provided me with a “Commissary Form” that you as cook and we as sponsors will need to get you to sign which will serve as proof that we adhered to this rule.

As you can see, all of these, with the exception of the Commissary, are practices that you are already doing at any cookoff. MCES has indicated that during the course of the event they will stroll through.

As of this writing I have received 19 applications and two more that have requested information. The category breakout is as follows. Red-16 Green-8 Salsa-12

Miscellaneous items,

1. The prize money for Peoples Choice will be 100.00

2. Special room rate for cooks will be 99.00 per night with a free breakfast buffet. Call the Reservations Department here at the resort. 480-595-5000 and ask for Terri Thate. The promo code for the special is CHILI.

3. Lean Rimes is in concert on Friday the 17^th in our Opera House. We will be offering discounted rates to cooks.

4. For advance registration please send your entry fees to Stacy Nupoff at Carefree Resort PO Box 3500 Carefree, Arizona, 85377

5. Dan Haggerty of Grizzly Adams fame will be a celebrity judge. Dan is a great guy and you will enjoy meeting him.

6. Live band Saturday afternoon

7. We are confirming as of this writing who our charitable causes will be. That information will follow later.

Below is a copy of the response letter that most of you have received. I have copied it here for those of you that may not have it for relative information regarding prize monies and contact info.

As Co-Chairman of the first Annual Carefree Resort Chili Cook-off I would like to thank you for your interest in our event.

The Resort is offering a cooks rate of $99.00 per night with a complimentary Cooks Buffet Breakfast. The event is Saturday February 18 2012. Please follow this link to www.carefree-resort.com for all pertinent information. When the link opens, go to the left tab and click on events. Please ask for Terri Thate when making your reservation and mention promo code CHILI for the special room rate.

I would like to mention that first place in red is $2500.00 and that on Friday night country superstar Lean Rimes is in concert here at the resort. We are also offering a special admission rate to cooks for the concert. We hope that the amount of prize monies will draw at least twenty entrants for International qualification. Right now our number is 16.

We are pet friendly, have RV parking but no hookups. Please, do not hesitate to contact me at my cell listed below moving forward. I look forward to meeting you.

As applications come in, I will continue to update all of you regarding category numbers. I look forward to meeting all of you and having a Carefree event here at Carefree Resort.

Don McDowell | Corporate Director of Facilities

Carefree Resort & Conference Center

dmcdowell@bridlie.com

Phone +1 (480) 595-3740| Fax +1 (866) 439-9571|

Room Reservations (Terri) +1 (480) 595-3716

MOUNTAIN FALLS GOLF COURSE CHILI COOKOFF - APRIL 21, 2012

Mon, 30 Jan 2012 18:37:00 -0500

You have been asking for the past few years, “when are we having another cookoff in Pahrump” well your request is being granted.

The Mountain Falls Golf Course is having a chili cookoff on April 21st, 2012. We will have all three contests. They will try to get rates at a couple of hotels in town. More information will follow as we find out. The Golf Course is approximately 5 miles outside of town. Don’t forget, if we can get 20 cooks it will become a Regional that day. Norm will of course be Chief Judge and I, Chief Scorekeeper. If you can’t cook come on out and judge for us.

Mark your calendars and we hope to see you here. These people are easy to work with and want to make it a really good cookoff. So let’s help them out.

Bobbie & Norm

NOTE FROM AGGIE WRIGHT

Mon, 30 Jan 2012 14:47:00 -0500

Steve’s life was Chili—- His greatest enjoyment was Chili Cookoffs. He loved and enjoyed each of them, and each of you cooks, judges and public.

I send my deepest appreciation for your prayers and good messages, at this time.

Aggie Wright

GREG CARON CHILI COOKOFF RESULTS

Mon, 30 Jan 2012 10:56:00 -0500

For one really incredible day, ICS cooks came together to help an injured Marine that needed our special brand of help.

We had a few ICS World Champs cooking, 5 rookies, and a total of 32 cooks from 8 different states.

Kat and I never wanted any of the focus to be on us for setting up this event in under 8 weeks. The focus was certainly on Greg Caron, a Marine that was wounded on 11-11 and is now learning to walk again on “new” legs. The focus was also on every one of the 32 cooks and their efforts for Greg.

There were a few glitches here and there, however, I don’t think anyone noticed except me.

Mike and Mary Alice Kropp should be commended for all of their hard work in the tightly run judging area. I only went in the judging area once at the judges meeting to thank the judges I had recruited. They should all be proud of their hard work as well.

A few noticeable items for you;

We were joined by Gary and Doreen Caron, Greg’s parents and his twin brother Jon. They were blown away by the dedication of the ICS cooks. They said that everyone they spoke with was so friendly and giving.

I personally met so many military folks.They were thrilled that our community came together to help Greg. We had well over 1,000 people attend an indoors event.

One man came up to me at one point and said,” I don’t any special recognition”. He handed me a wad of bills then left. I opened it…and found 10 $100 bills and would have fainted if not for the support of one of our really big Air Force friends.

For me…one of the most special moments was when my son in law placed 3rd in Verde…I don’t know who was more surprised, he or I. I guess he listened to the old man after all.

Lastly, sincere thanks to all of the cooks that made this special day possible.

Salsa
3rd Steve Stark MA
2nd Roxanne Ballachino CT
1st and representing the Greg Caron Regional Chili Cook Off at the 2012 WCCC Linda McGrath CT

Verde
3rd Michael Scheidel Rookie cook CT
2nd Dean Harvery MA
1st and reperesenting the Greg Caron Regional Chili Cook Off at the 2012 WCCC Scott Navaroli from MA

Red

3rd Ghon Eckely VA
2nd Vicki Tankis MA
1st and representing the Greg Caron Regional Chili Cook Off at the WCCC Marc Frechette CT

Thanks to Mike and Mary Alice Kropp for all of their help as chief judge and score keeper.

It was a great day……thanks to everyone for your help.

See you at the New England Regional 4-28&29-2012

Michael Freedman

www.chilict.com

MESSAGE FROM DAWN NEHF

Mon, 30 Jan 2012 10:52:19 -0500

Chili Heads
Thanks for all the phone calls about my health.Patty also is getting
the phone calls.As you all know it is a scam. PLEASE DO NOT ANSWER any emails from
my old address.
THANK YOU AGAIN
DESERT DAWN
NEW EMAIL
dawnschili@hotmail.com
P S When you have time please e mail so I can get your
email address. No IOU’s Ha Ha

RED APRON COOKOFF - FEBRUARY 25, 2012

Tue, 24 Jan 2012 16:21:39 -0500

Contact: Lili Coleman

lili@blufftonselfhelp.org

843-757-8000 (office)

843-714-4304 (mobile)

CALL FOR CHILI COOKS

REGISTER TODAY FOR THE FIRST AREA

INTERNATIONAL CHILI SOCIETY COOKOFF

IN BLUFFTON, SC

Bluffton, SC, January 24, 2012—Mark your calendar and register TODAY to participate in the First Annual RED APRON CHILI COOKOFF, the first sanctioned chili cookoff to be held in Hilton Head/Bluffton SC on Saturday, February 25. This first annual event will be held at Tanger 2 Outlet Center Hilton Head.

The RED APRON CHILI COOKOFF will benefit Bluffton Self Help, Inc. a United Way Agency and is named to represent the Bluffton Self Help, Inc red apron logo. This first year event has openings for more than 20 cooks in each of the four plus “People’s Choice” where the spectators pick a winner. The sanctioned categories are The Competitive Red, The Chili Verde, Salsa and the Homestyle Chili Cookoff.

The COMPETITIVE RED sanctioned chili cookoff follows the rules of the ICS and is defined as any kind of meat or combination of meats, cooked with red chili peppers, various spices and other ingredients, with the exception of BEANS and PASTA which are STRICTLY FORBIDDEN.

The CHILI VERDE sanctioned chili cookoff follows the rules of the ICS and is defined as any kind of meat or combination of meats, cooked with green chili peppers, various spices and other ingredients, with the exception of BEANS and PASTA which are STRICTLY FORBIDDEN.

In the SALSA category the salsa must be homemade by the contestant whose name with ICS number appears on the Contestant application. It may be brought to the site that day or it may be prepared at the Cookoff.

The HOMESTYLE Chili Cookoff (THE NEW CATEGORY) is defined as the cook’s favorite combination of ingredients resulting in a dish seasoned with chili peppers and spices. There is no restriction or requirements as to the ingredients, but the entry must be homemade and have chili pepper flavor.

All sanctioned events feature cooking on site while spectators watch and each cook must make 32 ounces of chili for judging. Spectators will have the opportunity to taste the “People’s Choice” entries, prepared on site or brought to the cookoff, while the cooks prepare their official entries for the four different categories. Cooks participating in the four categories have the option to bring an extra pot of chili with beans to also enter the “People’s Choice” unsanctioned competition. Judges will be selected from local celebrity chefs and personalities.

Cooks interested in entering only the “People’s Choice” category and not the sanctioned categories (Red Traditional, Chili Verde, Salsa and Homestyle) can do so. The “People’s Choice” category will be voted on by the spectators and features local restaurants. For more information on this category, contact Lili Coleman at Bluffton Self Help.

The four sanctioned categories, sanctioned by the International Chili Society (ICS) follow all the rules and regulations set by ICS and cooks (both amateur and professional) must be members or join the Chili Society prior to the cookoff. The ICS is the official organization that sanctions chili cookoffs. These events are worldwide and benefit charities or nonprofit organizations. All winners of ICS sanctioned cookoffs qualify to compete for cash prizes and awards at the World’s Championship Chili Cookoff. The ICS is one of the largest food contests/festival organizations in the world. Their sole purpose is to promote, develop and improve the preparation and appreciation of true chili and to determine each year the World’s Champion Chili through officially sanctioned and regulated competitive cookoffs.

The cooks in all the categories are provided space to cook and are required to supply their own tent and cooking equipment including a one-pound propane stove, plus follow all the rules and regulations outlined by ICS. There is no access to electricity on the cooking sites and a limited water supply.

The winner of the Competitive Red is guaranteed a spot in the South Carolina Chili Championship to be held in Belton, SC in April and if less than 20 cooks participate, the Last Chance Chili Cookoff in 2012. If more than 20 cooks enter the competition, the winner is eligible to compete in the World’s Championship Chili Cookoff. The World’s Championship Chili Cookoff is to be held on Magic Island in Charleston, West Virginia on October 5-7, 2012.

If ten or more cooks participate in the Chili Verde and Salsa categories, the winner progresses on to the World’s Championship Chili Cookoff as well. Ten or more in the Homestyle category will qualify the winner to compete in the ICS World’s Championship Homestyle Chili Cookoff.

The official hotel for this event is the Hilton Garden Inn located off Highway 278 in Bluffton across from the Tanger II outlets. A special rate has been set for this event.

The cost to enter the cookoff is $35 per cooking team per category, plus any ICS membership fees.

Sponsors to date include Bluffton Today and Island Packet. Additional sponsorships are available.

For more information about the cookoff and to participate contact Lili Coleman at Bluffton Self Help, Inc., on line at lili@blufftonselfhelp.org or call Bluffton Self Help at 843-757-8000. Registration will also be available at Blufftonselfhelp.org.

BLUFFTON SELF HELP, INC.

UNITED WAY OF THE LOWCOUNTRY

CHILLY CHILI STROLL - MARCH 3, 2012

Tue, 24 Jan 2012 14:43:22 -0500

The North Conway Chilly Chili Stroll Cookoff is a little over a month away. The date is Saturday, March 3, 2012 and will be held in the parking lot of the Mount Washington Observatory Weather Discovery Center located at 2779 White Mountain Highway, North Conway, NH 03860. This is a new location with much better visibility to the public.

People’s Choice is required and we’re asking that everyone who is cooking chili to please comply and supply at least one gallon. If sharing a tent, gallons can be combined.

Our host, the Mount Washington Valley Chamber of Commerce (MWVCC), is also having their 10^th Annual Chilly Chili Crazy Hat Competition in conjunction with the event. ICS cooks are encouraged to join in the fun. (http://mwvblog.wordpress.com/2012/01/23/crazy-hat-contest/)

There will be special rates at some area hotels for cooks. The MWVCC would like to encourage cooks to spend some time in the community and enjoy the shops, outlets, and other activities. The first hotel is:

Briarcliff Motel

2304 White Mountain Highway

North Conway, NH 03860

Nightly rate: $59/1 bed - $69/2 beds - Ask for the chilifest rate

More hotels are coming.

The cookoff schedule is as follows:

7:00 AM Setup

9:00 AM Cook’s Meeting

10:00 AM Light Stoves for Chili Verde

11:00 AM Light Stoves for Red Chili / People’s Choice Starts

11:15 AM Judge’s Meeting

12:00 Noon Salsa Turn-In

1:00 PM Chili Verde Turn-In

2:00 PM Red Chili Turn-In

4:00 PM People’s Choice Ends / Begin Breakdown

4:45 PM Awards (at Rafferty’s Restaurant and Pub)

We’re asking all cooks to sign up as soon as possible so we can get a good handle on the numbers. Let’s grow this cookoff and the ICS. Try to recruit a new cook for this event.

CUTLINE: Veteran International Chili Society competitors...

Mon, 23 Jan 2012 16:50:28 -0500

CUTLINE: Veteran International Chili Society competitors ChiliJohn Fenrich and his wife, Kay, will be on hand to help make the first Rainbow House “Feel the Heat” Chili, Bean and Salsa cook-off a spicy success on March 10^th at Lucy Park. In addition to ICS chili cooks who have competed in the World Championships; local teams will be competing for chili, bean and salsa awards. Tasting Kits will be sold to raise funds for Rainbow House, which provides emergency resources to the abused, neglected and at-risk children of Wichita, Archer and Clay counties.

PRESS RELEASE 01/24/2012

FROM: RAINBOW HOUSE

SUBJECT: SANCTIONED CHILI COOK-OFF FUNDRAISER

CONTACT: TERRI JACKSON PHONE: 940-322-7803, CELL: 940-733-6632

EMAIL: rainbowhousewf@yahoo.com

WORLD’S BEST CHILI COOKS HEADING TO WICHITA FALLS!

Chili lovers of all ages will be in for a treat in March as the first International Chili Society sanctioned chili cook-off comes to Wichita Falls bringing some of the best chili cooks in the U.S. as well as local chili aficionados who will be competing for awards in the People’s Choice categories.

The “Feel the Heat!” chili, bean and salsa cook-off to benefit Rainbow House of Wichita Falls will be held Saturday, March 10^th at Lucy Park. In addition to being able to taste some of the best chili, beans and salsa in the world, those attending can enjoy live entertainment, kid’s activities, vendor booths and various refreshments.

Rainbow House is a 3000 square foot store-like facility that provides emergency resources to abused, neglected or at-risk children to help prevent them being removed from their homes or to ease their transition to a safer place.

Admission to “Feel the Heat” is free. Funds will be raised through the sale of tasting kits for the chili, salsa and beans.

The International Chili Society World Championship Chili Cook “ChiliJohn” Fenrich and his wife, Kay, are helping to organize the first officially sanctioned chili cook-off in Wichita Falls.

“I am really excited about bringing world-class chili cooks to Wichita Falls to let folks in the city compare their favorite family recipes with what the cooks who compete at the world level serve up,” said ChiliJohn.

The “Feel the Heat” event will feature the International Chili Society competition which will be judged by a panel of veteran ICS judges and local celebrity judges. ChiliJohn will serve as Chief Judge and promises that all of the rules of the International Chili Society will be followed. Kay Fenrich, who has been competing in ICS cook-offs for more than 25 years, will be the Chief Scorekeeper.

“We know that with John and Kay involved with this cook-off it will produce winners who will be legitimate competitors at the world level,” said Carol Hancock, CEO and President of the International Chili Society. “We are so pleased that Wichita Falls and the Rainbow House have joined the ICS family of chili cooks.”

Tasting Kits will be sold for $10 for unlimited samples, $5 for a small cup for children 13 and up and $2 for children 6 to 12 with children under the age of 6 for free.

Rainbow House is currently seeking volunteers to help with “Feel the Heat”. The volunteers can do many things including: serving refreshments, making up and selling tasting kits, working an information booth, working at a first aid station, vendor check in, venue set up (tents, tables, chairs, stage, etc.), cooks helpers-helping cooks unload and get to their tables, registering judges and cooks, tear down and clean up.

For Entry Forms, Vendor Forms, and more information or to volunteer please call Terri Jackson at 940-322-7803, 940-733-6632 or email at rainbowhousewf@yahoo.com.

SCAM EMAILS SUPPOSEDLY FROM ICS MEMBERS

Mon, 23 Jan 2012 13:41:00 -0500

We have received several calls (and emails) in regard to emails supposedly from ICS members asking for some sort of monetary help. These are scams and not to be taken at face value. We are looking to see how our members email and contact info have gotten into the hands of these people. Please be advised that we do not know that our email was hacked but are aware of this situation and working to find the source.

ICS Admin