Roanoke Times
Copyright (c) 1995, Landmark Communications, Inc.
DATE: WEDNESDAY, November 16, 1994 TAG: 9411160095
SECTION: EXTRA PAGE: 3 EDITION: METRO
SOURCE: ALMENA HUGHES
DATELINE: LENGTH: Medium
Somebody' got to cook chili. Then somebody's got to organize its cooking into a competition and flatter, cajole or otherwise persuade somebody to judge the chili's various forms.
Jim Hedrick of Roanoke cooks chili. He's been entering it in competitions since 1991, when he participated in the International Chili Society's Virginia State Chili Cookoff in Roanoke. He's won various chili contests across the country since 1992.
I'm not sure who organized or judged the 28th annual Terlingua (Texas) International Chili Championship, which Hedrick won on Nov. 5. But Hedrick's recipe, which evolved to its current form in 1993, with only slight adjustments for regional taste and preference, was chosen as "Champion" among 276 entries.
"My reaction was unprintable," Hedrick said recently. "I thought I'd be cool if I won. I wasn't."
He said that his "secret" ingredient was a new lucky cap, purchased the night before the contest because the wind kept blowing his old lucky cowboy hat off his head.
For his winning efforts, Hedrick received a trophy featuring the world engraved on the shape of a jalapeno pepper, a belt buckle, a Coleman stove bearing a handpainted scene by a Texas artist, and an embroidered jacket. He is also now qualified for life to cook in all Terlingua International Chili Championship cookoffs.
Carilion Health System employees Wendy Baker, Pat Shermat, Cindy Allen and Donna Holland cook chili, too, mostly for family or fun. On Nov. 10, they entered their chilis in Carilion's Accounts Receivables department's seventh annual CARES Chili Cookoff, largely organized by administrative office supervisor Beth Whitely.
I, and Carilion Health System employees Tom Starke, Greg Walton and Danny Counts, were duly flattered, applauded and otherwise enticed into judging. We had a few disagreements over our favorite entries, but unanimously agreed that one hasn't really lived until they've sampled in rapid succession 21 different chilis. We also each received a lovely apron/potholder set.
"This is just a fun event and morale booster," Whitely said. "It's a chance for employees from different departments to get together and meet their co-workers."
Whitely credited corporate director of receivables Bill Rock, a confirmed chili lover but messy cook, with initiating the cookoff seven years ago after being banned from making chili at home. The event has since grown from participation by one department and roughly 20 employees to include about 15 departments and 150 employees. Thursday, following the judging, they filtered in and out of an informal buffet luncheon, sampling the chili entries and exchanging recipes. Rock was out of town, but telephoned to remind the staff to save him samples.
Allen and Holland tied for third place to split a $50 prize. Allen, whose recipe of ground chuck, kidney beans and Chil-O mix was created by her husband, Steve, said they'll spend the winnings at a Cowboys Game in Dallas, which they're planning to attend. Holland, who last year won third place in a Carilion cookoff for soup, wasn't sure what she'd do with the prize for her chili, which included Carol Shelbey seasoning mix, Texas Pete hot sauce and cayenne pepper.
Second-place winner Shermatt planned to splurge and have fun with the $75 won for her recipe of round steak, ground lean beef, Old El Paso Chili Mix, chili beans and Vidalia onions because of their milder flavor.
Baker, much to the judge's consternation, went home sick before the winners were announced. I'm both sad and happy that it turned out to be the flu. Baker said she was REALLY surprised to win, since this was the first time she ever made chili. It included no "secret ingredient"; it doesn't even have a name. She just adapted a recipe from her aunt, Sandra Dooley. Baker's $100 prize will go towards Christmas gifts, she said.
Chili has a lot going for it: Once assembled, it can pretty much just simmer while the cook kicks back with a cold can of brew. It improves with age and reheats beautifully in a microwave oven, which distinguishes it as one of few actually sought-after leftovers. Chili's comforting - warm and satisfying on a cold winter's day. And if enough of the right chili peppers are included, it can induce the body to release desirable naturally numbing endorphins in response to the pain.
Most importantly, there is technically no right or wrong chili recipe. The "best" boils down to a matter of tastes and preferences, so who's to judge?
Recipes for:
JIM HEDRICK'S CHAMPION CHILI
WENDY BAKER'S NEEDS-A-NAME CHILI
by CNB