Chiliheads ready to faceoff at 36th annual competition

  • Published
  • By Connie Hempel
  • 17th Training Wing Public Affairs
GOODFELLOW AIR FORCE BASE, Texas --  The aroma of spices lingers through the air as chili masters hover over their cookers, like a proud inventor with his greatest new contraption. These chefs have spent the day, sautéing, mixing, boiling and simmering what they hope is a prize-winning concoction that will name them the best at the 2010 Annual Armed Forces Chili Cook-Off Sept. 25 at the Outdoor Recreation Camp.

Goodfellow's chili organizers are hoping to get as many chili connoisseurs as possible to make the 36th annual competition tough. Last year, 50 chili cookers entered for their chance to move on to the national competition in Terlingua, Texas.

"We're encouraging everybody who thinks they know how to cook chili to enter," said John Nikolauk, this year's head judge. "It's anyone's game."

The chili cook-off will be split into two categories: True Chili and Anything Goes Chili. True Chili entries can only have meat, chili peppers and spices; it cannot have beans or spaghetti. Anything Goes Chili entries can include any ingredient.

All chili must be prepared from scratch and cooked on site at the Outdoor Recreation Camp. Meat and ingredients must be inspected by the 17th Medical Group Environmental Health Services personnel on site before cooking begins.  Cooking starts at 8 a.m. and must be finished by 3 p.m.

A panel of more than 15 judges, all experienced in judging cook-offs around the nation, will be searching for the best chili based on its look, smell and taste.

The competition started in the '70s for training group personnel - students and instructors - as a moral booster and to see who could live up to their haughty stories of their chili cooking skills.

A year later Mr. Nikolauk, then the training group deputy commander, expanded the competition and invited all Air Force bases in Texas.  Now, the cook-off is open all U.S. Armed Services from around the world.

"The first year we had about eight cooks and the second year it grew to about 25," he said. "Servicemembers from around the world have taken leave to come here and enter."

The competition got so popular the second year that the Chili Appreciation Society International, Inc. took notice of Goodfellow's cook-off and authorized the 1st place winner an automatic entry into the Annual Terlingua International Chili Championship in Terlingua. Now, the top three winners in the True Chili category receive automatic entry.

Trophies will be awarded for 1st-3rd place in each chili category, chicken and ribs. There will also be a trophy for best showmanship. Judging for showmanship includes theme, costume, booth setup, action and audience appeal.

The day's not going to be all about chili though. Along with the chili competition, there will be a contest for the best barbecue chicken, brisket, beans and ribs.

Spectators can sample food by purchasing tasting cups at the event.

Entry is free and a rules packet and an entry form can be obtained at www.17FSSGoodtimes.org/ChiliCookOffForm.html, or by calling (325) 654-3254 or (325) 944-1012.