Sunday, August 31, 1997
Secret of good chili remains largely secret
By TANYA EISERER / Abilene Reporter-News
Theories on the secret to good chili depend on who you talk
to at the Chili Super Bowl Saturday.
"The secret to making good chili is to make the judges
happy," said Merkel resident Louie Adams, a member of Quick
Draw BBQ, one of 118 teams competing in the 16th annual cookoff
in Buffalo Gap benefitting the Ben Richey Boys Ranch.
Sometimes the chili judges like it hot and spicy; other times
they like it mild, Adams said.
"It's just got to grab you," said Breckenridge resident
Fran McNeal, who judged chili Saturday afternoon.
Her husband, Bob, who was also judging, said he didn't like
chili overly flavored with salt so the spices cannot be tasted.
"Some of them are a little bit too greasy, but it is all
good," said McNeal, as he graded a quart of chili.
The secrets
Though judges grade the chili on such things as color, flavor
and aroma, Sheree Turner is convinced presentation is paramount.
"If they open up that cup and it looks good, they're going
to go at it with a positive approach," said Turner, who won
second place in last year's cookoff, proving that she might know
the secret to good chili.
"If it doesn't look good," said the Buffalo Gap resident,
"they're going to judge it negatively. If you've got good-looking
chili, then you're already ahead."
At Abdul's Arab Chili, where Arabic music boomed from the speakers,
Brandon "Abdul" Polk had another opinion.
"Our edge is that we have more fun making our chili than
is legally allowed in Taylor County," he said, whose team
has competed four times.
John Armor and Roger Boyd of the "Who's Second" team
believe putting top-grade Angus beef in the spicy concoction is
the secret.
"It's mostly meat," Armor said, pointing to a bowl
of chili. "A good meat chili is really seasoned beef."
The biggest pot
By far, Rudy "Fearless" Fernandez ooks up the biggest
pot of chili for the Chili Super Bowl.
"I do have a secret to my chili, but I can't tell you
because I'd have to shoot you," said Fernandez, a popular
disc jockey at a local country music radio station. "(My
secret ingredient) looks like Kool-Aid."
"It's like morphine," Fernandez added. "Once
you eat my chili, you'll be hooked on it."
For the third year in a row, Fernandez headed the cooking team
for the World's Largest Chili Pot where they use boat oars to
stir the chili.
Fernandez said he and his team cooked up 500 gallons of chili
for this year's event. A massive quantity of ingredients -- 1,800
pounds of ground meat, 60 pounds of chili seasoning and 500 pounds
of onions -- went into making the chili.
The event, which was started by friends of the ranch who happened
to be chili cooks, has raised more than $500,000 for the ranch
in 15 years. Last year, more than $70,000 was raised for the ranch.
"The Boy's Ranch doesn't get a lot of federal funding,"
Fernandez said. "A lot of this goes to feed and house the
boys."
Today, awards for chili, brisket, chicken, ribs and beans will
be announced. More than $4,500 in prize money will be given away.
A chili red 1962 Ferrari GTO will also also be raffled off
this afternoon. Tickets are $50 each or three for $100.
Daily admission to the Super Bowl is $2 per person; age 12
and under admitted at no charge.
For more information, call 692-2500.
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Abilene Reporter-News / Texnews / E.W. Scripps Publications
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