Bold flavors catches judges' taste at Chili Challenge

I was a novice among pros Saturday at the Fire & Ice Chili Challenge in downtown Cedar Rapids.

I joined KCRG-TV9 chief meteorologist Joe Winters, KMRY radio morning host Eric Walker, H.J. Heinz Co. employee Chuck Cavanaugh and chef Anton Simanek to judge the contest. Winters, Walker and Cavanaugh are all seasoned chili contest judges. This was Simanek's first time as a judge, but he was the winner of the Chili Challenge in 2007.

Despite my inexperience as a food judge, I know good chili when I taste it. All five of us unanimously agreed on the winners. The 11 entries were all tasty and had their own unique twist, but the top two stood out with their blends of meats and spices and bold flavor.

For the second straight year, the Judge's Choice Trophy went to the Baker's Cookin' team. John and Erin Baker of Hiawatha entered the same chili from last year's competition - and again, took home the top prize.

The no-bean concoction has just the right blend of pork, beef, garlic, peppers, onion and spices.

Erin says they don't give out the recipe to just anybody. However, she did give it to the girl who walked their dog while they were on their honeymoon.

The unofficial name of the award-winning recipe is “Can't Eat Just One Bowl Chili.” The salty taste keeps you coming back for more, Erin says. I have to agree with her.

The chili tastes similar each time they make it, Erin says.This time they accidentally put a little too much salt in it, but it still turned out fine. The Bakers like to take the chili on camping and canoe trips, and Erin says Fritos go really well with it.

The second-place winner - “Tailgaters Chili Delight” from Chili Luvers 4-Ever - was also bursting with flavor.

Steve and Gwen Price of Marion have experimented with this masterpiece for years. Because they entered it in the Chili Challenge, they finally wrote down the ingredients - all 32 of them.

It doesn't need any sides or condiments, Steve says, because pretty much everything is already in it. Along with eight types of meat and three types of cheeses, other ingredients include onions, peppers, mushrooms, salsa, nutmeg, cilantro and red wine.

The cheeses and wine balance out the habanero and jalapeno peppers, Steve says. “We make it too hot initially and then tone it down,” he says.

Although this chili is great for tailgating, it is not something you can throw together on Friday and bring to the game Saturday. “It takes a full week to modify,” Steve says.

The Prices started making the winning entry the Monday before Saturday's contest, took it out again Thursday and tweaked it to perfection the day of the contest.

They only make it two or three times a year, but it is definitely worth it.