By Kacie Svoboda
Though the weather was chili, the competition was hot during Hill City’s Breakin’ the Winter Blues chili cook-off on Saturday. Approximately 100 chili connoisseurs turned out to try the 20 recipes offered up by 17 local businesses.
Out of the 20 recipes, only 19 chili concoctions were listed on the score sheet. The extra chili was part of an isolated, father-daughter cook-off at Things That Rock. Wade and Cori Greseth had tasters vote on the spot by putting a paper slip with either “Father” or “Daughter” printed on it into a fish bowl. When the fish bowl ballots were counted at 3 p.m., Cori was the winner with 30 votes to her dad’s 18.
The competition was fierce between the two, with creative methods of persuasion invoked. “I told some of the people I’d pay them $5 to vote for me,” Cori admitted. “I didn’t actually pay them any money, though.”
However, Wade was just as gracious in his defeat, twisting the results to his benefit. “A good parent always wants their children to succeed,” he said. “I taught her well.”
The 2015 competition was greatly simplified from previous years with only best red and white chili winner categories. The tasting sheet was also streamlined with a 5-point system instead of individual rating categories, like uniqueness and aroma.
Bloom was named the best white chili, with Slate Creek’s recipe close behind. Everything Prehistoric won best red for Harold Strong’s wild game chili made with venison, elk and bison. Red chili honorable mentions included the DJ’s Boutique recipe, Twisted Pine Winery’s ultimate veggie chili and Alpine Inn’s Hawaiian chili.
“It won because it was the best… No, I think it won because it was the most unique,” Strong commented on his victory. “Everyone should have voted for someone else ,though. Now Blanche (Farrar) will make me do it again next year.”
Nearly 70 tasting score cards were turned in and local musician Don Andersen was the drawing winner of $25 in Hill City Chamber Bucks.
“Considering the weather was snowy and road conditions weren’t the best, it was great to see so many people out to try the chili,” summed up event organizer Sheila Miller of Twisted Pine Winery. “I think everyone who was part of the cook-off had a lot of fun.”