Chili contest heats up Fallbrook

Fourteen participants heated up downtown Fallbrook with their six gallons of chili each at the chili contest on August 29. Sponsored by the Fallbrook Connections Networking Group, the event was the finale of the popular summertime Hot Summer Nites events. The music of Ruthless Cowboys Band drifted in the vicinity of Main while the visitors had fun sampling chili and then deciding on a favorite. This year it was a difficult decision because all of the chili presented had their own merits.

Diane Miersch of Diane’s Herbs was the big winner this year with her spicy Holy Mole Chicken Chili. She not only won the People’s Choice award but placed second in the Amateur division! What are her secrets? The chilies that she used were fresh picked from her own herb garden. The flavorful pinto beans were from a friend’s garden in Arizona. Fresh, fresh, fresh – that was the secret!

Vicki Medcalf took first place in Amateur with her Circle M Chili. She served a soft cornbread along with her delicious traditional chili. The chili was mild but very flavorful and was made with ground beef, kidney beans and spices. It was very well blended and no flavor overpowered, but all worked well together. Her clever booth looked like a corral with a Circle M in the middle. Medcalf was grateful to Joni Wilhelm of the Lace Apron for the use of her kitchen. This is her third Hot Summer Nites Chili Contest and she has won awards in all three. She placed second in Amateur in 2003 and took the People’s Choice in 2004.

The third place Amateur ribbon went to Michele Howard with her Prescription: Chili. Howard was sponsored by Graybill Medical Group. There was an IV of chili on a hospital bed and Howard and her crew was dressed as nurses and doctors. A sign on her booth read: “Prescription: Chili – Side effects may include burning desire for more resulting in lack of appetite; attitude adjustment; uncontrollable drooling and salivating…”

Howard used three kinds of meats, including top sirloin, carne asada and ground chuck. She also cooked her chili with three beans: pinto, black and kidney. Stewed tomatoes added flavor and softened the dish while her four types of chili powders lent a marvelous kick.

The first place winner in the Professional division was Silvergate Chili by Elena Hunt sponsored by Silvergate Retirement Residence. The group presenting the chili was attired in colorful chili aprons adorned with chili necklaces. Their mild chili was made with delicious white beans, ground beef and a good delicate mix of various chilies. Lowell Reed, one of the servers, said, “It takes a lot of skill to make the chili just right.” Well, Lowell must be right because for the second year in a row the group took first place in their division.

Cory Chung placed second in Professional with his Major Market Chili, which was sponsored by Keep Fallbrook Clean & Green. For this mild chili he used a lot of tomatoes and a blend of various chilies and, of course, beans.

Third in Professional was Alberto Cabrera with his Chili El Toro, which was sponsored by El Toro Market. This chili had a wonderful smoky flavor and was hot! Cabrera used pinto beans, ground beef, bell peppers and some “secret spices” to create his chili.

The Brazen Brazilian Chili cooked by Jo Baca and Robyn White and sponsored by Soroptimist of Fallbrook was a delicious all-beef dish with white beans and a smoky flavor. The clever booth was very uplifting and decorated with a ’50s theme complete with blasting oldies tunes!

Tamale Boat Chili by Evelyn Gaston of Sugar Mama’s was unique. She made green chili with tamales layered on the bottom. Got Beano? Chili by Chrissie Brynwood was made with star beans, kidney beans and Italian sausage. It was very flavorful and won a chili contest in Pagosa Springs, Colorado. Brynwood, who lives in San Diego, said she has been cooking chili all her life.

3-Day Chili was what Francy Ogden of the Susan G. Komen Race for the Cure called her concoction, which was very thick with pinto beans, ground beef, onions and spices including oregano, basil and fresh dill. Ground chuck and sweet Italian sausage added to the flavor.

What is a chili contest without a chuck wagon? Grubstake Chili by Jim Staxrud and a friend was served from a chuck wagon and sponsored by Desert Guns. The chili was made with pinto beans, ground beef and green chili. The crew was dressed in Old West attire, including their side arms. One older guy with a long white beard looked like he just stepped out of a “Gunsmoke” scene!

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Chili Contest Winners

Professional

First Silvergate Chili, Elena Hunt

Second Major Market Chili, Cory Chung

Third Chili El Toro, Alberto Cabrera

Amateur

First Circle M Chili, Vicki Medcalf

Second Holy Mole Chicken Chili, Diane Miersch

Third Prescription: Chili, Michele Howard

People’s Choice

Holy Mole Chicken Chili, Diane Miersch

Chili Contest Participants

Chili NameChefSponsor

Major Market ChiliCory ChungKeep Fallbrook Clean & Green

Silvergate ChiliElena HuntSilvergate Retirement Residence

Chili El ToroAlberto CabreraEl Toro Market

Grubstake ChiliJim StaxrudDesert Guns

Circle M ChiliVicki Medcalf

Purple Heartburn ChiliBob WalkerVFW Post 1924

Fabulous Fallbrook ChiliMarilee Lowe, Julie HardestyFoundation for Senior Care

3-Day ChiliFrancy OgdenSusan G. Komen Race for the Cure

Brazen Brazilian ChiliJo Baca, Robyn WhiteSoroptimist of Fallbrook

Got Beano? ChiliChrissie Brynwood

Prescription: ChiliMichele HowardGraybill Medical Group

Holy Mole Chicken ChiliDiane MierschDiane’s Herbs

Tamale Boat ChiliEvelyn Gaston Sugar Mama’s

JJ Landers ChiliJJ ‘Purty’ Landers Irish Pub