by Cara Russell
“Me like it,” says this young chili aficionado on the right. Photo: Cara Russell
It was nonstop, heavy rain, and the wind kept trying to lift the tents away—the perfect weather to eat some hot chili. Saturday, September 28 was the Second Annual Chili Cookoff organized and sponsored by The Lions Club, The Orcas Island Farmers’ Market, Orcas Family Connections, The Kiwanis Club, and Island Market.
Despite the weather, from 11:30 a.m.—2 p.m., nearly 120 Islanders turned up at the Village Green in Eastsound to partake in tasting and voting on the best chili out of eleven Island contenders.
For ten dollars everyone was given a ticket to be checked off by each vendor after sampling their chili, and three tickets to give to their three favorites. Popular vote would decide the winner of the Chili Cookoff.
The money earned at the Cookoff benefits the Christmas Giving Tree program that helps provide holiday gifts for island children who may not receive them otherwise. Everyone got their ten dollars’ worth of nearly 22 ounces of chili—and that’s not including the sides of cheddar, sour cream, green onions, oyster crackers, and Fritos. To wash it all down was a Beer Garden sponsored by Island Hoppin’ Brewery.
Styles of chili ranged from Vegan and Vegetarian, to Bison and five other types of meat, secret ingredients, local goods, produce, and love. But there could only be one winner of this friendly competition, and by 2 p.m., the competitors were soaking and ready to know who had won.
The competitors Included:
- Kiwanis Club, who served a combined recipe, and highly seasoned Beef Chili. Main ingredients: extra lean ground beef, mushrooms, dark chili powder, and cumin.
- West Beach Farm, who served a Vegetarian Chili. Main ingredients: sweet potato, black beans, swiss chard, lots of onion, corn, and carrot.
- The Foodie Medic Valerie Harris, served the only Vegan Chili. Main ingredients: corn, celery, red potato, red onion, red/orange/green peppers.
- The County (returning contender) served a pulled pork roast chili. Main ingredients: pulled pork roast, three types of beans, and liquid smoke.
- Story Stone Soup served a beef chili, with all ingredients donated by local businesses and islanders:
- Driftwood Ranch: Local beef
- Black Dog Farm: Onions, roasted garlic, and jalapeno. Secret ingredient: Local Goods Coffee
- Island Hoppin: ¾ Growler Stout.
- (Other ingredients included: Smoked pinto beans with hickory and mesquite, and many others who tossed in a tomato, pepper, or good thoughts.)
- Lions Club (returning contender) “There’s lion in it…Just kidding.” said a member of the Lions Club. Main ingredients: beef, pork, roasted tomato, roasted peppers, two types of beans, “and love.”
- Bison Antiquus & the Historical Museum served a bison chili. Ingredients: bison, beans, anchovy paste, cinnamon.
- (A replica of the 14,000 year-old Bison Antiquus, found on Orcas Island in 2003, rested on the table next to the bubbling pot of Bison stew. This skeleton is special, because it is the most complete Bison Antiquus skeleton ever to be uncovered. There are markings on this Bison Antiquus that are thought to be caused by human hunters!)
- Islanders Bank (return contenders) served a beef chili. The familiar faces of Islanders Bank employees braved the wind and rain together. Their chili was spicy with a kick to it. Secret ingredient: Dr Pepper.
- Island Market Meat department served the meatiest chili. They couldn’t put all 500 types of meat that they carry in the meat department into the chili, so they had to settle for five. Ingredients: two types of beef, and three types of pork—bacon, shoulder, and sausage.
- The Lower Tavern served their chili that you can also find in a bowl, or on top of a hotdog or burger on Chili Fridays at the Tavern. Main Ingredients: beef, white bean, and pinto bean.
- Island Skillet co-owners Matt Carpenter and Dave Yerly served their chili with a chipotle sour cream side. Main ingredients: ground beef and top sirloin, dark coffee, oatmeal stout, and four types of beans.
And the prizes went to:
- 1st Place Prize of $175: Island Skillet (Island Skillet will serve their chili in the restaurant this winter, and offered to serve all recipes from this year’s competition on their menu as well.) They donated their prize money back to the benefit.
- 2nd Place Prize of $125: Foodie Medic Valerie Harris
- 3rd Place Prize of $75: West Beach Farm
