The annual chili cook-off was held at Central Christian Church (Disciples of Christ) Sunday afternoon and it was hotter and spicier than ever.  Crock pots filled with home-made chili lined the tables in Fellowship Hall waiting to be sampled by the panel of judges pre-selected by this year’s head judge, Barbara Williams. 

At the event judges taste and grade the entries to decide the year’s winners while the rest of the congregation gets to enjoy a hot meal sampling the many varieties of chili offered. 

One might be curious about the qualifications of these decision makers so I asked each of the judges why they think they know chili well enough to give it a “thumbs up” or a “thumbs down.” 

“I have been a die hard football fan since I was a kid—tailgating at Denver Bronco games growing up and later Oakland Raider games in the Bay Area. Chili is a staple during football season and I've tasted plenty and know a good one when I see, smell and taste it!” Brad Montano said. 

Lois Leftwich was born and raised in Texas and was first introduced to a chili cook-off in Austin. “From straight-up pure beef chili to some of the incarnations with a variety of garni, I’ve tried and loved them all. I always made sure my Yankee children enjoyed and appreciated a proper bowl of chili, often having to search out the ingredients in New York or Connecticut. It's good to be home where people know what chili should be,” Lois said. 

Tim Caffee shared “I travel a lot with my job.  As a result, I tend to know cities by their restaurants.  In short, I LOVE to eat.  Like a warm hug, chili is the ultimate comfort food! I think I am qualified to judge.” 

Sounds like Barbara did a great job choosing foodie aficionados to judge the throw-down. 

Having previously hosted a TV travel show, Barbara, too, has had the opportunity to sample dishes and flavors from around the world. 

Though there is strong evidence that chili originated in Texas as with most cuisines a variety of cultures influenced the spicy meat concoction.  Working and traveling to many areas might just be a boon when judging chili. 

One of the first questions when it comes to chili preference is —beans or no beans?  

Some say beans are fine in chili up North, but not down South. Nine pre-registered entrants helped make up Sunday’s chili cook-off and while five pots contained beans; the remaining four did not.  

Some chili cook-offs restrict the use of beans and other fillers in competition. However, Central Christian Church abides by no such doctrine— leaving the choice to the individual. 

For the most part, the “beans or no beans” preference in the cook-off entries did not necessarily support the “where you came from” theory often associated with the fibrous addition. 

Becky Riggins, Gus Dracopoulos, Margaret Wilson and Danielle Hull all hail from Texas or the southern states and did not include beans in their chili.  I’m from Texas— a native Dallasite— and I did put beans in my chili because I like the addition of fiber cutting down on the consumption of red meat.  Other exceptions were Mississippi’s Michael Rains who likes to experiment with ingredients and included beans in his chili; and David Aston, a native Texan, who added beans to his chili.  The other two entrants who included beans were Kathryn Livengood from the mid-western state of Missouri and Jim Clark, born in Oklahoma, but who moved to Texas at a very early age. 

The answer to the question, beans or no beans, will likely never be answered to everyone’s satisfaction as many folks believe that chili is an egalitarian meal and there is almost no wrong way to do it, as long as you like what you made.  

Sunday’s judges seemed to like what I made as I was the first place winner of this year’s chili cook–off in the “traditional” category.   I went home with a coveted custom made winners apron and chili powder from Penzey’s Spice Company. 

Joseph Joiner was first runner-up and “Honorable Mention” was awarded to Becky Riggins. 

“We just loved her chili,” judge Lois Leftwich said when she announced the winners. 

A new “creative chef” category was added this year and first and second place went to Katheryn Livengood for her beef and sausage chili and to Gus Dracopoulos for smoked brisket chili. 

Judging by the way the congregation returned for seconds and thirds refilling their tins of chili, there was no bad chili in the church.  

The chili cook-off is an annual fund-raiser sponsored by the Disciples Women for the charitable work the women do in the community.  Their outreach includes activities such as a winter coat drive for children of low income families, filling Santa stockings for residents of Juliette Fowler Communities and donating money to a variety of charities and missions here and abroad. 

There is no charge to enjoy the chili dinner, complete with all the trimmings from condiments to cornbread and a cupcake smorgasbord for dessert.  However, donations are accepted and the result proves each year to be a win-win for all