What happens when you gather over 150 people in one place, throw in more than 30 pots of chili, and sprinkle a dash of competitive spirit? You get the annual CrossRidge Church Chili Cook-Off – equal parts culinary masterpiece and culinary madness.
This year’s event was a spicy success, with every variety of chili imaginable: traditional, experimental, and downright questionable. We had our first-timers bringing in recipes passed down from generations (or maybe Googled that morning), and we had the veterans who take the art of chili to near-religious levels. But perhaps the most entertaining part of the day was the not-so-gentle debate over what really makes a chili.
The Great Chili Debate: Beans or No Beans?
If you want to see normally mild-mannered people go from zero to Texas Roadhouse in under ten seconds, just bring up beans. The room was split like a cheap burrito when it came to whether beans belong in chili. Team “Beans” argued that beans are the soul of chili, bringing texture, heartiness, and—let’s be honest—a certain gastrointestinal adventure. Team “No Beans” countered with the purist view that real chili should be nothing more than meat, spices, and firepower.
“You put beans in chili, you may as well call it stew!” hollered George, a die-hard chili traditionalist, whose own entry was suspiciously chunky. Meanwhile, Sheila from across the room shot back, “Well, if there ain’t beans, then what’s the point? A bowl of meat? Get a burger!” Sheila’s chili had three types of beans, so you can guess which side she was on.
The White Chili Controversy
Just when we thought the bean debate was as heated as it could get, someone brought out a pot of white chili. Yes, white chili. Imagine chili… but it’s pale. Is it still chili? Some people looked at it as if an alien had landed in their bowl.
“If it’s white, it ain’t chili,” scoffed Jerry, a die-hard red chili fan who apparently believes chili should always look like something you spilled in a horror movie. But the white chili defenders were adamant. “It’s still chili, Jerry! Get with the times,” cried Susan, wielding her ladle like a weapon. Tensions rose, and by the end of the day, I’m pretty sure we’d formed a whole new political party.
John Wolfe: Dessert King, But Not Chili Champ
Of course, no cook-off is complete without a little drama off the stovetop, too. And this year, John Wolfe reentered the contest. Last year he judged and 2 years ago, he took the crown. He came back this year as a contestant, smack talking all the way to his table. Alas, fate had other plans—John failed to place. But if the judges didn’t love his chili, they sure noticed his dedication to the dessert table.
John was spotted making no fewer than five trips to the dessert table, where he could be seen carefully sampling everything from peach cobbler to brownies. It’s unclear if his plan was to eat away the bitterness of defeat or simply carbo-load for next year’s cook-off. Either way, the dessert table loved him, even if the chili judges didn’t. Word on the street is, John’s planning his revenge next year—complete with a secret ingredient.
The Winners Circle
Despite the culinary chaos, the judges managed to pick the top three winners, all of whom brought their A-game and a lot of spice.
1st Place: Karissa Constadine
2nd Place: Scott Garcia
3rd Place: Garrett Casaubon
The Sweet Taste of Victory… and Dessert
While some walked away with awards, others with just full bellies, everyone agreed it was a cook-off for the history books—or at least the recipe books. As the pots were emptied, the debates lingered, and John Wolfe left with a grin and a slice of pie.
With over 150 attendees, 30+ chili entries, and one man’s undying love for dessert, the Great Chili Cook-Off was a spicy, savory, and (for John) sweet success.
As for next year? Expect even more chili—and perhaps a separate award for Best Dessert Table Performance.