{"id":73922,"date":"2019-09-03T05:21:26","date_gmt":"2019-09-03T09:21:26","guid":{"rendered":"https:\/\/huntsville.dopperonline.ca\/?p=73922"},"modified":"2019-09-02T19:13:29","modified_gmt":"2019-09-02T23:13:29","slug":"chili-cooks-bring-your-best-to-the-second-annual-cook-off-a-casi-sanctioned-event","status":"publish","type":"post","link":"https:\/\/doppleronline.ca\/huntsville\/chili-cooks-bring-your-best-to-the-second-annual-cook-off-a-casi-sanctioned-event\/","title":{"rendered":"Chili cooks: bring your best to the second annual cook-off, a CASI-sanctioned event"},"content":{"rendered":"

 <\/p>\n

Everyone says so: your chili is amazing. If that’s a comment you hear often, the second annual chili cook-off at the Huntsville Fall Fair should be in your future.<\/p>\n

The cook-off, which will be held Saturday, September 21, is a CASI-sanctioned event. CASI<\/a><\/span> (Chili Appreciation Society International) sanctions close to 500 events each year\u2014each of them both a competition and a fundraiser for a local charity\u2014and competitors may have the opportunity to take their skills all the way to the CASI Terlingua International Chili Championship in Texas.<\/p>\n

<\/broadstreet-zone><\/strong><\/div>\n

This will be the second year that a CASI chili cook-off has been hosted at the Huntsville Fall Fair.<\/p>\n

Last year’s turnout was a small one thanks to unforeseen circumstances and they’re hoping for a larger number of teams this year, says cook-off chairperson Dave Locke. “I think the big storm we had the night before didn\u2019t help, lots of people were without power, but we had fun. We had enough people in the crowd express interest in coming this year that we decided to go ahead.”<\/p>\n

They’ll have a great time regardless of how many teams there are, but at least 25 are needed to make it a qualifier for the Terlingua championship.<\/p>\n

Competitors just need a sun shelter, a table, cooking equipment and food supplies, including any secret ingredients. Following registration at 8:00 a.m., there’s a cooks’ meeting and then competitors are free to cook at their own pace until bowls are handed in at 3:00 p.m. for judging. The bowls are identifiable only with a number so judging is blind.<\/p>\n

It’s an open category, so cooks can make whatever type of chili they like.<\/p>\n

“Cooking it onsite is a lot fun,” says Locke. “The cooks get to talk to each other and mingle. There’s good camaraderie.”<\/p>\n

The first, second and third place teams each receive a trophy, as does the first place for showmanship. A theme or decorations helps, says Locke.<\/p>\n

There’s also a restaurant challenge for bragging rights. The Mill on Main took home those honours last year.<\/p>\n

Organizers hope to grow the event in the coming years. “We decided, if we\u2019re going to have one, let\u2019s have one that\u2019s important\u2014it\u2019s not just winning the local fair. And when these events get established they draw large crowds, and that helps the fair,” says Locke.<\/p>\n

The chili cook-off is a great way to show off your skills, and you\u2019re helping a local charity, too.<\/p>\n

Visit huntsvillefallfair.com<\/a><\/span> for more information.<\/p>\n

Don\u2019t miss out on Doppler!<\/h5>\n

Sign up here<\/u><\/a> to receive our email digest with links to our most recent stories.
\nLocal news in your inbox three times per week!<\/strong><\/p>\n

<\/broadstreet-zone>\n","protected":false},"excerpt":{"rendered":"

Everyone says so: your chili is amazing. If that’s a comment you hear often, the second annual chili cook-off at the Huntsville Fall Fair should be in your future. 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