The Chamber's 44th Annual Chili Challenge is Saturday, Nov 7, 4:30 to 7:00 at the West Side Cafeteria on Greers Ferry Rd. The details are on the Chamber's site if anybody wants the particulars. I've gone as a taster a few times, but this year I'm seriously thinking about entering a pot, and I can't make up my mind.
I'd make venison. I've got ground deer meat in the freezer from last season that I need to use up before I fill it again, since gun season is right around the corner. My chili has beans in it. I know that's a fighting word in some households. My late husband wouldn't eat it any other way, and I never saw a reason to change it. I've heard people at this thing say a chili with beans isn't a chili at all, and I'd like to know how the judges and the crowd really lean here before I commit. Is there a beans category, or is it all one pile?
I also can't remember who won last year. Somebody told me and it went right out of my head. If anyone recalls, I'd like to know what kind of chili takes the prize around here. Is it the hot, no-bean Texas style, or something sweeter?
Two practical questions for anyone who has entered before. How do you get a pot of chili there and keep it hot? I have a big slow cooker, but I'd want to know whether there are outlets at the cafeteria or if I should plan on carrying it in already hot and wrapped in towels. I've fixed enough extension cords and power strips to know I'd rather not guess. And roughly how many people should you plan to feed? I don't want to run out in the first twenty minutes.
Also, crackers. Do they supply them or does everybody bring their own? I'd rather not show up with a hundred cups of chili and nothing to put in them.
If you're just going to taste, I'd say go hungry and go early, because the good pots go fast. Anybody else thinking of entering this year?