Chili Cook-Off Returns to Warm Reception
After a four year wait, the long anticipated return of the Chili Cook-Off came to the Palmyra American Legion’s James R. Hickey Post #120 on Sunday, March 1st. Starting at 1:00 pm, seven contenders had anonymously placed their slow cookers filled with what they called their “best” chili on the table set up for the contest. In front of the pots of simmering nutrition filled recipes, were cups, spoons, cheese, sour cream and other amenities that would make the tasting contest an enjoyable event.
Among the entries was one (for the true chili lover) so hot, it was said to be able to sear any open sore and is believed to have helped cauterize paper cuts. Most of the entries were meant for family consumption and there were all ages there to take part in the judging. Each of the chili entries was, in its own right, quite delicious and the judging was very close. The most unique chili was named a “Hawaiian Chili” but, in one person’s concern, the chef who shared this used ham and pineapple. Many people who had eaten chili in Hawaii were looking for SPAM which they considered the State’s official ham substitute.
A fee of $3.00 was charged to all who wanted to judge the chili and the fee allowed the “judge” to as much or as little as they wanted to eat to be sure the judging was absolutely accurate. The money from the sampling fees went to the Post while the entry fees by the chili chefs became the coveted prize.
Winning this year’s Chili Cook-Off was Ray Jenkins who offered what he called his “Mexican Chili”. It was, in fact, a delicious mixture of beans, meat and spices. A good time was had by all who attended and participated in this fun event.