Sarasota’s First International Chili Competition

by Beau Denton

Some might say temperatures in the 80s are too warm for chili, but no one was complaining at Sarasota's first internationally recognized chili cook-off. By early afternoon over 1,000 people had shown up to taste recipes from almost 40 competing teams. "We want this to go well, because we love Sarasota and we love chili,” said Ruth Lange, who drove from Orlando with her husband Peter.

All those chili lovers had plenty of options to choose from: sweet, spicy or green, chicken, beef or buffalo. According to Doug Roy of K.A.T.N. Chili, "Whatever your preference, somebody here can make it."

Roy, from Clearwater, ranked second in the world last year, and his chili was an obvious favorite. "We drive all over Florida when we hear Doug's competing," explained Lange. "It's always hard to beat."

This year, though, there was plenty of competition. Local restaurants set up booths alongside independent teams with long-held recipes, and there were even two Florida universities represented. The playful banter passing between teams made it clear that many of the chefs had competed together before. Visitors wandered with bowls in hand, examining the festive uniforms and signs adorning each booth. Chefs offered brief descriptions of their recipes before extending a ladle, always followed by a polite plea for votes.

Forty bowls of chili is a lot for even the most ambitious eater, so the event offered plenty of diversions. You could take a break by the stage to enjoy a lineup of bands playing indie pop, blues, and a whole lot of classic rock, or you could work up an appetite at the corn toss tournament. And if chili's not your thing, you could go for some barbecue or a steak sandwich, or maybe some old-fashioned fair treats. "But don't expect to get through here without trying a little chili," warned Ty Kerns, who coaxed skeptics by comparing his chili to chocolate. "When people say they don't like chili, that just means they haven't found the right one yet."

You’re sure to find the right one with this kind of variety, from the sweat-inducing “Wrectum Wreckers” to a more tropical version with pineapple. Whatever you do, don’t forget the Tums.

Want to try some chili at home? Even though Saturday’s competitors refused to share, we tracked down last year’s winning recipe from the International Chili Society. Enjoy!

Ingredients:

3 lbs of tri-tip cubed
1 8 oz. can tomato sauce
1 15 oz can of chicken broth
1/8 tsp. red pepper powder
1 tsp. chicken base
2 Tbsp. Gebhardt’s chili powder
2 Tbsp. Ray’s brand chili powder
1 15 oz. can beef broth
1 Tbsp. Ray’s brand onion powder
1 whole jalapeño seeded and halved
½ tsp. white pepper
1 packet Sazon goya seasoning
½ tsp. salt
3 Tbsp. Gebhart’s chili powder
1 Tbsp. Ray’s brand garlic powder
2 Tbsp. Ray’s brand cumin
2 Tbsp. New Mexico light chili powder
¼ tsp. brown sugar
1 Tbsp. New Mexico light chili powder
1 tsp. Ray’s brand cumin
1 Tbsp. Gebhardt’s chili powder
Thicken with arrow root
salt or brown sugar to taste
tomato sauce if needed

Instructions: Brown cut up tri-tip in pot until gray in color. Add the next 9 ingredients, bring it to a boil, cover and simmer for one hour.

Add the next 7 ingredients and cook for another 30 minutes before adding the brown sugar, New Mexico light chili powder and cumin. Continue to simmer pot for another 30 minutes.

20 minutes before turn in add the remaining ingredients adjusting taste with the salt or brown sugar and tomato sauce if needed.

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