Fort Riley Post – November 1, 2013
Attendees load up on chili during a DES chili cookoff fundraiser for CFC Oct. 24 at Fire Station 1, Building 5000. About 70 people came out to the event.
Five grown men tried to stifle their runny noses as they sniffled, red-faced and teary-eyed, during the Directorate of Emergency Services’ chili cookoff fundraiser for the Combined Federal Campaign Oct. 24 at Fire Station 1, Building 5000.
These were intrepid judges, who blind taste tested about 10 different chilies during the event, which has become an annual tradition, according to Ivan May, lead fire inspector, Fort Riley Fire and Emergency Services, DES, who organized the event.
“Some of the judges are sweating pretty hard, I can tell you that,” May said laughing. “Nobody knows what it is. They just reach in the spoon, and they take a bite.”
One of the judges, Maj. Matthew LeBlanc, operations officer, DES, said the very first bite he took was ultimately selected as the hottest chili of the day.
“I think my taste buds hadn’t recovered throughout the taste testing,” he said.
But LeBlanc was not deterred. He continued sampling and even went back for a bowl of one of his favorite selections once judging was complete.
About 70 people came out to enjoy some chili and support the CFC, by dropping donations in a boot at the head of the buffet table, which also featured toppings like cheese, onions, peppers, crackers and cornbread.
“Fire stations are notorious for making chili,” May said.
“We just latched on to that and try to invite as many people as we can and make it a fun, competitive event and raise funds while we’re doing it.”
The event raised $165 toward this year’s CFC.
Chili entries ranged from traditional to unusual, with one made from a combination of squirrel and deer meat.
“Not too many people eat squirrel,” said Spc. Michael Lamb, Demon dining facility baker, 601st Aviation Support Battalion, Combat Aviation Brigade, 1st Infantry Division, who created the entry. “It’s kind of a dark, poultry taste. It’s all dark meat, and if you don’t cook it right, it’s tough. Very tough … Parboil it low and slow, that’s it, makes it tender.”
Lamb said he created his chili off the cuff, rather than going by a set recipe. He added dimension with a mixture of oregano, chili powder, basil, thyme, cumin, unsweetened cocoa powder and cornmeal.
“The cornmeal thickens it up and soaks up any of the grease or oil that’s in there,” he said. “I don’t make it real hot because I don’t like it real hot. You can’t taste anything else.”
Awards were given to entrants for the hottest, most unique and best overall chili as follows: The hottest award went to William Williamson for 40 Nickels chili; most unique and third place overall went to Shawn Sullivan and Tina Knowles for White Chicken chili; second place overall went to Ray Coffey for Pork and Black Bean chili; and first place went to Richard Watson for Surprise chili.
“I think it’s a great way to kick off the CFC campaign and to bring us together as the DES,” LeBlanc said.
“It’s just a fun time to get together,” May agreed.
By Julie Fiedler 1st Inf. Div. Post
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