SAN ANGELO, Texas -- During the 42nd Annual Armed Forces Chili Cook-Off, competitors entered 83 culinary creations at the Goodfellow Air Force Base Recreation Camp Sept. 26.
The chili cook-off, which began as a morale booster for students and instructors of the training group in the 1970s is split into two categories: Terlingua chili and "anything goes" chili.
Terlingua is made with only meat and spices; whereas "anything goes" is just as the name implies: anything goes. Along with the chili competition, the contest includes categories for best chicken, brisket, beans and ribs.
The Terlingua chili category is the highlight of the event with the top three winners receiving an invitation to the prestigious annual Original Terlingua International Championship Chili Cookoff in Terlingua, Texas.
“[The] top three people that win here automatically get to go to Terlingua,” said Harry F. Gilbert, 17th Force Support Squadron outdoor recreation director. “Anywhere else you have to cook in numerous cook-offs to just get points enough to be invited.”
This tends to put a little bit of strain on judges like Chief Master Sgt. JoAnne S. Bass’, 17th Training Wing Command Chief.
“Well that’s a whole lot of pressure on me, to have to nominate the number one team that’s [going to] head to the Terlingua cook-off,” said Bass. “The best cook-off in the whole world is relying on me.”
Some of the competitors shied away from the Terlingua because of the restrictions on ingredients.
“We made the people’s choice “anything goes” [chili] because the main event is Terlingua chili, which does not have beans,” said retired Master Sgt. Cynthia J. Willey, Team Bada Bing Tailgater member. “And we are from the North so we put beans in our chili.”
Spectators sampled chili by obtaining tasting cups at the event. They then voted for their favorite, which resulted in the People's Choice Award. The winner this year was Russell E. Dunlap, 312th Training Squadron supply technician, who competed for the 17th Logistics Readiness Squadron.
Some of the teams out there are returning veterans to the cook-off. The Bada Bing Tailgaters have competed since 2004 although their name has changed throughout the years. The competition also included judging for showmanship that comprised of theme, costume, booth setup, action and audience appeal categories, which the Tailgaters won.
A panel of more than 15 judges searched for the best Terlingua chili based on its look, smell and taste.
Judges awarded trophies for first through third place in each category, as well as trophies for People's Choice Award, squadron chili and showmanship.
Content in this article contributed from Connie Hempel.