Chili Cook-off ablaze at Robson Ranch

Can you handle the heat?

Can you handle the heat?

Vicki Baker

Kiwanis Club got fired up for its annual chili cookoff. The heat outside might be subsiding, but it was turned up a few notches when everyone got a taste of this truly American dish. There’s no other country that has chili; it comes from right here and no one makes it exactly the same way. On October 23, 13 cooks competed for bragging rights as they put their culinary skills to the test and their personal spins on the hearty, often spicy dish.

The cooks started early preparing and simmering their secret recipes. The creatively crafted chilies were judged according to taste, texture, color and spices. The judges, Rick Jones, Linda Kurita and Bill Rauhauser, salivated over the submissions and deliberated over who the winners would be. After testing their taste buds, three winners were selected: first place to Carol Rauhauser; second place to Barbara Leurig; and third place to Susan Galbraith.

The chilies were smoky, spicy, rich and meaty, everything chili should be. Carol’s chili, receiving the top award, was selected as having the best, overall flavor; meat and beans blended with a unique flavor that had a kick to it but not too overpowering.

Chili tasting bowls were also available for purchase along with cornbread, hot dogs with all the fixin’s and desserts. More than 100 Ranchers dared to sample the chili prepared by the contestants. Whether you like it spicy or mild, with beans or without, there was a chili to satisfy everyone’s taste buds.

The chili cookoff was a hot time with Robson Ranch cooks competing in this annual event. A little competition is all in good fun. Ultimately there were no losers as the true purpose of the event was to benefit Kiwanis Club supported charities focused on improving the lives of children. Interested in the Kiwanis Club’s winning recipe supporting charities and community service activities? Then visit us every first and third Friday at 8:30 a.m. in the Clubhouse. For more information contact Jim Galbraith at [email protected]