Competition heating up for annual Chili Cook-off!

Toward the end of August, the tantalizing scent of chili has been a familiar one in downtown Fallbrook. This year Fallbrook Connections Networking Group will sponsor the Hot Summer Nights Ninth Annual Chili Cook-off on Friday, August 31, from 5:30 to 8 p.m. The event will be held downtown on Main Avenue.

Last year there were only 14 competitors, down from 20 in 2005. It was also the first year that the San Diego County Health Department required competitors to make their chili in a commercial kitchen. The owner of the commercial kitchen then had to sign paperwork to verify that the chili was actually cooked in their kitchen. The stricter regulations may have kept some would-be competitors away.

However, in 2005 there were empty spaces where booths had been purchased but no one showed up. It was a very hot day and, no doubt, the heat kept some of the competitors away. It was still 85 degrees in downtown Fallbrook at the start of the cook-off.

The event is the grand finale for the successful Hot Summer Nights series of events in downtown Fallbrook. Last year’s first place winner of the Professional Division was Sweet Leilani’s with their “Buddha Belly Chili.”

Michele Howard took first in last year’s Amateur Division with her “Pilfered Pirate’s Chili.” Michele’s flavorful chili had the right amount of spices and it wasn’t too hot or too mild. The chili was made with top sirloin, ground chuck, carne asada and chocolate.

“The chocolate takes the edge off the other spices,” Howard explained.

In 2002 Howard took second place in the Amateur Division with her “Demolition Chili.”

Why does she compete in chili cook-offs? “I love cooking and I especially like cooking big batches,” she said.

Howard also enjoys creating elaborate booths for her chili cook-off presentations. One of her first booths was a theme she called “Cheetin’ Chili.” She formed her own “Nile River,” placed bugs in fabricated trees and made Tarzan and Jane costumes for her crew.

Last year, Howard worked hard for a week to create a three-dimensional pirate ship complete with tattered sheet sails and oatmeal box cannons. Crunched-up newspaper was painted to look like water and the ship looked as if it was sailing down Main. For her efforts, Howard was honored with the “Best Booth Presentation” award.

Howard not only fabricates elaborate booths but also makes sure that her chili crew is outfitted in themed matching clothes. For her “Demolition Chili,” she spray-painted t-shirts to make them look blackened like power burns; for the “Pilfered Pirate’s Chili” her crewmembers wore tattered pirate-looking clothes. Exotic but tattered-looking crewmember Karina Ramos wore an eye patch and arms full of bangles. Amanda Hawkins also looked sufficiently pirate-like adorned with plastic gold jewelry and a bandana draped at a rakish angle.

Howard said it is difficult to make an interesting booth because the contestants are only given a 10-foot by 10-foot space to call their own. The set has to be lightweight enough to transport and strategically cut in pieces so it can be reassembled at the site of the cook-off.

“I love creating the artwork. It is very therapeutic for me,” Howard explained.

Every year the contestants work hard to create six gallons of chili to tingle the taste buds, and all are deserving of praise. “I never realized that chili could come in so many different flavors,” said one happy taster.

Fred Ragland, who placed first in the Amateur Division in both 2002 and 2003 and who has also previously judged, will be heading up the three-judge jury. The entry fee is $25 and six gallons of chili is required. Interested in becoming a contestant? For further information, rules and applications, contact Jane Wilson at (760) 723-5035 or Sharon Mullin at (760) 723-1113.

Not interested in cooking six gallons of chili? Be one of the tasters instead! Come on down and see what Fallbrook’s innovative chili cooks have in store for you!