Chili–some like it hot and some do not. But just about everybody will find a batch that tickles their taste buds at the fourth-annual Great Chili Cook-off.
Slated for Friday, Oct. 8 from 11 a.m. to 2 p.m. under the tent in the parking lot at the Fort Frances Times, a baker’s dozen of chili contenders are vying for the coveted trophy.
But it’s all for a good cause–raising money for local food banks.
Andy Lesko of Riverside Health Care Facilities Inc. won last year’s title. But since he isn’t able to don the apron this year, Riverside CEO Wayne Woods will be looking to defend his crown with his “In the Woods, Down by the Riverside Chili.”
“I’m making my own chili and I have absolutely no idea what’s going to be in it,” chuckled Woods, noting the cook-off is a first for him.
“I have some big shoes to fill but I plan to try,” he added.
Also new to the cook-off this year is Dr. Mike Gerstner with his “Novocain Special” chili–a batch he touted would be “numby in the tummy.”
Dr. Gerstner, with the Fort Frances Dental Centre, said his chili concoction had been perfected over the years from an old family recipe.
“It’s a chili of contrasts that is perhaps spicy, meaty but a little bit sweet, too,” he explained. “My mother used to make chili and she was an excellent cook–as all mothers are, right?”
Darcy Neufeld and inaugural champ Dave LaRocque of the Great Canadian Concession will be back for a second year with “Great Canadian Chili Eh!”
Neufeld said he and his business partner weren’t about to reveal the secret to their chili but did note it would be similar in taste to last year’s batch–with some fine-tuning.
“Last year we added ingredients that really weren’t typical of chili so that you could taste the different flavours,” said Neufeld.
“It will be pretty good chili and for the most part, most people will like it,” he predicted.
Meanwhile, Stacey Bruyere and staff from Kay-Nah-Chi-Wah-Nung (Manitou Mounds) are making “Mounds of Wild Chili.” While they’re still perfecting the recipe, at least one ingredient is guaranteed to be in there.
“Yes, we will have wild rice in our chili,” confirmed Tara Hunter, the gift shop manager at the historical site. “We’re still trying everybody’s [recipes] but by the time the cook-off rolls around, we’ll have come down to the final [one].”
Rounding out this year’s chili chefs are:
•Fort Frances OPP Csts. Mark Boileau and Cam Howard–“D.A.R.E. To Try It Chili”;
•Terry Ellwood, Mary Hickling, and Ian Simpson of Fort High–“Muskie Mash Chili”;
•Josie Miller and Marla Thomson of the Northern Lights Credit Union–“Aurora Chilialis-Light Up Your Taste Buds”;
•Times publisher Jim Cumming–“Hot Off the Press Chili”;
•Sandi Tibbs–“Sgt. Tibbs Pathfinder Chili”;
•NDP leader Howard Hampton–“Political Pepper Pot Chili”;
•Jason Cunningham of Safeway and Custom Sewing and Upholstery–“Chili Chili Bang Bang”; and
•Lawrence Phillips–“Habeas Corpus Chili.”
Nadine Johnson of the Curling Rock Cafe, Joe Bobczynski of the Fort Frances Fire Department, and Ray Engelbertink of Canadian Tire have the tough job of judging all 13 batches.
But people also will be able to pick their favourite chili by casting a ballot.
Tickets for the Great Chili Cook-off–which cost $3 per bowl or $5 for samples of each batch (a bun and drink is included)–will be available at the entrance of the tent.
And for those of you with a sweet tooth, take heart! The popular Cake Roulette also will be back this year with more 40 desserts up for grabs for a loonie a try.