By Denise Ortuno Neil
The aromas of slow cooking meat embraced in a blanket of passionate Chili’s and earthy spices float through the air, as your taste buds start to come alive. It conjures up flavors so rich, that you can begin to taste it before it even enters your mouth. The cause of such edible pleasure is one of America’s culinary staples, Chili. And on the weekend of October 11th, Chili mania will converge upon Palm Springs as the 47th Annual International Chili Society Worlds Championship Chili Cook-off (that’s a mouth full) comes to town.
It’s a dish that has deep roots in America’s food culture. Since its inception, Chili has been transformed and debated but always loved. Every state of the union has its own take on the versatile creation with every citizen swearing that their recipe is the best.
It all started when Don Juan de Onate, brought the Green Chili over from Mexico into New Mexico over 4 centuries ago. The coveted chili flourished in the state and has become part of its heritage. The origin of the meal itself is a bit muddled, but it’s said that it came to pass in the 1800’s in Texas, when Texans needed a simple meal to cook on long trail rides, and cooking Chili seemed to do the trick. The spicy chili seasoning would aid in masking the sometimes strong flavor of the meat used, add a little tomato sauce, and there you go, Chili Con Carne. It was a perfect traveling stew of sorts, western style.
From there arose the “Chili Queens”. They were women of Mexican descent that would sell their Chili Stew from carts in the military plaza in San Antonio, similar to modern day food stands. They would peddle their goods in the evenings which would satiate the appetites of 19th century party people. The Queens held strong until the 1930’s, when the time honored tradition of selling Chili in that fashion was shut-down by the health department.
Chili continued to grow in popularity throughout the Southwest, bringing inexpensive “Chili Joints” to the surface during the depression. Chili was perfect, as it brought inexpensive food to the masses.
During this time competitions started to rise up. It was a natural progression, as everybody had (and still has) their own take on Chili. The Chili tug of war has been going on ever since the powder hit the pot so many years ago. Texans seem to hold the most claims to fame as they take their chili very seriously. Their “Bowl of Red” is famous in the state, and the true Texan would snub anyone who tries to say that beans have any business in a bowl of Chili. Ah, “To bean or not to bean”, that is the question. Well, it’s more like a preference than anything else, although hard core Chili fans would argue differently. Maybe it’s all that spice that gets them heated up, but that’s what makes Chili so much fun….it is spicy in more ways than one.
This year’s International Chili Society World Championship Chili Cook-off will take place in downtown Palm Springs at the Spa Casino on October 11th, 12th and 13th from 11am-6pm. This will be the first time the competition will be held in the Coachella Valley, and the Executive Producer of the event, Jeff Hocker is in negotiations to make Palm Springs its permanent home.
The ICS is a non-profit organization that sanctions chili cook-offs and works with the WCCC to put on what is the largest organized food competition in the world. The ICS benefits different charities and has raised over 90 million dollars over the years. The organization provides rules and regulations for the contest and has been doing so since 1967, which produced the most famous contest conclusion between Texas newspaper reporter Homer “Wick” Fowler and New York humorist H. Allen Smith. The competition ended in a tie after the judge spat out each competitor’s Chili claiming that it had ruined his taste buds. The comment made in jest, gave fuel to the following years contest and the competition has been going strong ever since. Members of the ICS, or Chiliheads, number up to the thousands and raise money for charities as well as cook and judge competitions.
The three day food festival will have over 400 competitors cooking for $55,000 in cash prizes with $25,000 going to the first place winner of the Traditional Red Chili. Chili will be judged on a variety of criteria including taste, consistency, aroma, color and bite. The range in Chili will extend to the Traditional Red Chili and Chili Verde, which are not allowed to include beans. However, bean lovers take heart, for the Home-style and People’s Choice Chili’s will be able to incorporate the beloved carb.
The event will also incorporate 50 vendors, food trucks, a Kid Zone and live music presented on two stages. The Big 106.1 FM Country Stage will feature The Brewer Boys, Brent Payne, Savannah and the Doo Wah Riders, while the Oasis 95.9 FM Classis Rock Stage will entertain with Brimstone, Cougrrz Rock (Pat-Benatar/Heart Tribute Band), Drive (Cars Tribute Band) and the deserts own Caxton!
Celebrity Chefs Sharone Hakman and Andre Carthen will be on hand as well as celebrity judges, Ruta Lee, Fred Williamson, Trini Lopez, CBS Local 2 newsman Patrick Evans, Joey English and Chef Johannes Bacher of Johannes restaurant.
The cook-off will benefit three local charities, Mizell Senior Center, Pegasus Therapeutic Riding Academy and USO Palm Springs.
Ticket prices are $50 for VIP which includes a one day pass, 25 tasting tickets, WCCC apron, and Spa Casino $10 Free Play. Regular tickets are priced at $15 and include 2 tasting tickets and Spa Casino $10 Free Play. Additional tasting tickets are available for purchase.
There is no question that we are a Chili loving country and the Coachella Valley is fortunate to have the ICS WCCC competition in our backyard. So no matter who came up with the Chili concept, or who has the best recipe with or without beans, it makes no difference…let’s just grab a spoon and dig in to this all American comfort food and have a rootin-tootin goodtime!
For more info go to www.chilicookoff.com.
