August 1943 – February 2012

My Wife, Best Friend and Mother to our children, passed away last night after a 2 ½ year battle with pancreatic cancer. She enjoyed life as a mother, grandmother, great-grandmother, wife, dancer, travel agent, chili cook and was a true friend to all she met.

She taught us many lessons in living life – family, friends, music, dance and travel.

I am going to miss my Nancy in all aspects of life to come.

Dick Swenberger
Gone with the Wind Chili

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Feel the Heat ICS Chili Cookoff

 10 Mar 2012

 Hey Chiliheads – I know that some of you have already gotten emails from John about the Wichita Falls, TX March 10th cook-off, so sorry about the duplications!   Yep, new cook-off deep in CASI country, that we’d really like to make an annual event.  We’re cooking all three, Red, Green, and Salsa. The organizers a…re also having People’s Choice, a bean contest and a People’s Choice Salsa contest to get the locals involved.  They are working very hard to get the word out to the community about the event. But we need ICS cooks.  We’re going to need 10 in each category to be a district, 20 in red to be a regional, so if you can make it, either let me know, or go to the ICS website and sign up. There is a special rate at the Howard Johnson for chili cooks, be sure to ask for the Rainbow House rate…the phone is 940-766-6000 the address is:  401 Broad Street, Wichita Falls, TX 76301.  They are planning a get together Friday night at the Hotel, I’ll let you know the times later.  

 Some other Cook-off news – our OK State cook-off is set for Oct. 27th.  Same place –We’ll be sending out more info later.
 
 There is a new cook-off in our area –at the Cherokee Casino in Claremore, OK.  Right now they are only showing red chili, but we are going to be meeting with them next week, and let them know that they need all three.  As far as we know this is NOT replacing the Bluegrass cook-off (which we think will be Sept. 8th. ICS hasn’t gotten their registration yet.) but the Bluegrass festival is posted on one of the Bluegrass festival pages with the date of Sept. 6 – 8th for this year.

 We’d really appreciate it if you can make the Wichita Falls, TX cook-off, or if you know people in that area, make sure you let them know about the event and encourage them to participate.
 
 Let’s get 20 red cooks to make this a WCCC qualifier!  So get those entries in soon so we know where we stand…

 Happy Trails to all, let us know if you have any questions.
 
 Chili John & Kay (his lowly “Secretary”)

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 A Chilly Chili Stroll

North Conway, NH

March 3, 2012

 Hey all!  The Chilly Chili Stroll is a week away.  While we have enough (barely) in all categories, we need more cooks. While we’d like to get more cooks overall, we’d especially like to get more verde and salsa cooks. If you’re coming and not doing those categories and haven’t yet qualified, please consider adding them.

 If you haven’t signed up yet, please do so.  Bring a new cook too. It’s going to be a great time.

 See you there!

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  National Chili Day

Today is National Chili Day! Whether you prefer it Texas-style,   Mexican-style, or vegetarian, chili served with a side of cornbread is a   fabulous comfort food for the winter season.

Despite popular belief, chili does not come from Mexico. The recipe has   certainly been influenced by Mexican culture, but it also incorporates   elements from Native American and Spanish culinary traditions. Many historians   believe chili originated in Texas where all three of these cultures   intersected.

According to legend, Spanish priests called the first chili “the soup of   the Devil” because they believed that chili peppers were an aphrodisiac.   To   celebrate National Chili Day, indulge in a delicious bowl of this historical   spicy stew!

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Hello Chiliheads!!

We are three weeks away from our Back to Back Cookoffs in sunny Arizona on March 10 & 11.  The big questions is “Do we have enough cooks to be a Regional Cookoff?”.  From phone calls, emails, and talkin’ it up at the Carefree Cookoff, here is the list of cooks that have committed to coming.

Dave Wright                                       Red, Green

Pam Wright                                        Red, Green

Ed Garner                                            Red

Mike Herrera                                     Red

Matt Bush                                           Red, Green

Ray Bogart                                          Red, Green

Dale Twyman                                     Red, Green

Robert del Tiempo                           Red, Salsa

Bonnie Bootz                                     Green, Salsa

Pam O’Sullivan                                  Red, Salsa

Paul Whitney                                     Red, Green

Wayne Ronsman                              Red, Green

Al Henry                                               Green, Salsa

Bob Plager                                          Red

Charlie Ward                                      Red

Barbara Ward                                    Red

Skip Cooley                                         Red

Mike Ford                                           Red, Green

Karen Cullum                                     Red, Green, Salsa

Don Cullum                                         Red, Green, Salsa

Lee Roy Watson                                   Red

Shelly Thompson (new cook)           Red, Salsa

Susan Hyden                                      Red, Salsa

Mike Rast (new cook)                     Red, Salsa

Jim Stoddard                                      Maybe

CJ Smith (new cook)                       Still working out details

Ben Hall (new cook)                        still working out details

So, it looks like we have our REGIONAL cooks. Yippee!!!  If you notice anyone not on this list that should be or that I should harrass to be, please let me know.  It would really be great to see us get our Regional status again.  Please, please stay committed to coming and participating so we can keep our event going year after year.  Bob and Louise Dinnewith will be the Chief Scorekeeper/Judge.  We will treat the new Health Department rules the same as the cookoff in Carefree.  You will just have to sign in and out of the commissary log that morning and your done. 

Thanks again for all your support!

Susan Hyden

Ahwatukee Community Swim & Tennis Center

480-893-1942

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PALM SPRINGS CHILI COOKOFF

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CAREFREE REGIONAL

Chili Heads,

 Thank you all for your support and participation in thefirst one here at Carefree. You guys made it a success and you were a great group of people to hang out with. There are so many of you to thank for help and guiding us through this. Paul Whitney, for being the first to reach out and ask if we “knew what the hell we were doing”.Dennis and Allene Macklin for taking such a leap of faith, it was our first one and you didn’t know us at all. To Bill and Karen Ray for the additional assistance and to Dick for the coaching.

 A bit of official business at this point. We made an honest mistake in our scorekeeping on the Salsa event. Wayne Ronsman, my apologies to you as you did not win third place. While doing the tally we got off a line and the actual third place winner was Al Henry. Al, we will be sending you a check for 100.00 dollars soon. Wayne, our apologies.

 Last but not least, our winners. Peoples Choice- Chuck Harbor Salsa-Al Henry third place, Pam Wright second place, Paul Whitney first place.  Chili Verde-Ken Hook third place, David Wright second place, Dione Cooley first place. Red Chili, Kevin Foley third place, Eileen Beaty second place, Dione Cooley first place. Dione, you rock, you are da chili peppa bomb! Carefree will be sending you something to put on that jacket at World! My questionis, how often does the same person get red and green at the same event?

 Please feel free to critique any portion of this weekend. We want to make next years better.

 Don

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February 18, 2012

Put this one on your “can’t miss” list for next year!  It was everything a first-time chili cookoff should be—great prize money, great location, great people, organized from start to finish.

After suffering through some hard times, Carefree Resort has undergone a two-year renovation, costing several million dollars, and it shows.  The whole area is beautiful with faux adobe buildings surrounded by native desert plantings.   It is totally upscale.  The rooms were spacious and appointed in keeping with the Resort theme.  The bar and the restaurant, although a little pricy, did not disappoint.  The choices between a creative bar menu and a more extensive restaurant menu provided something for everyone.  On Saturday morning there was an ample breakfast buffet, which was free to the chili participants.

Some of the announcements preceding the event were a little scary, particularly the parts about the Health Department requirements.  But the Carefree Resort executives made certain that everything moved along smoothly for the cooks while still managing to satisfy the officials.  Custom-made washing stations were provided to the cooks free of charge, then offered for sale at the very reasonable price of $8.00.  We purchased one, which should satisfy the requirements of any Health Department anywhere.  Cooks were also required to do their chopping in the resort Commissary unless their ingredients were prechopped and brought to the event in sealed packages.  The cooks who chose to chop onsite were shown to a very nice building, nicely appointed, and chopping boards were provided as well as a big pot of freshly-brewed coffee.  Those who chose to bring prechopped ingredients were signed off on the official form by the Resort Executives.

A total of $6,100 in prize money was offered.  The cooks responded well.  Totals of 23 red, 16 verde and 13 salsa contestants made this an “instant Regional” assuring that all winners advanced to the World’s Championship.  Cooks came from Arizona, Texas, Nevada, Colorado, California and New Mexico to try their skills and luck.  Judges were plentiful, enthusiastic and attentive to the meetings.  Resort executives, Don McDowell, Larry Goldenthal and Terri Thate were available at all times to answer every need.  They also judged on the final table for red chili.  ICS officials Dennis and Allene Macklin were assisted by Bill and Karen Ray.  Everything went very smoothly and the winners were:

People’s Choice Chili:

2^nd, Leeroy Watson

1^st, Chuck Harber (by only 3 points)

Salsa:

3^rd, Al Henry

2^nd, Pam Wright

1^st, Paul Whitney

Chili Verde:

3^rd, Ken Hook

2^nd, David Wright

1^st, Dione Cooley

Traditional Red Chili:

3^rd, Kevin Foley

2^nd, Eileen Beaty

1^st, Dione Cooley

We’ll be back next year!

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PAHRUMP CHILI COOKOFF

We are sorry to announce that the Mountain Falls Cookoff that was to be held in Pahrump, NV on April 21st has been cancelled due to lack of community support.

Thanks,  Norm & Bobbie

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Heat in the Desert – The 1st Annual Carefree Chili Cook-Off Boils up February 17th & 18th with LeAnne Rimes Live in Concert

Things are heating up this February in Carefree, Arizona! The first annual Carefree Chili Cook-off at the Carefree Resort & Conference Center will be coming to a boil on February 18th, 2012. This International Chili Society event boasts a juicy chili-purse of $6,000 in total prize money.

 

LeAnne Rimes Live In Concert!

The Chili Cook-off caps off an All-Star weekend at the Carefree Resort & Conference Center. The weekend begins with a special acoustic concert starring LeAnn Rimes in the historic Carefree Opera House.

Carefree, Arizona (PRWEB) February 12, 2012

Open to the public and fun for the whole family, the 1st Annual Carefree Chili Cook-off is not just a spectator sport. People’s Choice Chili Kits will be available for $10.00. Each kit will have ten 2oz cups that will allow visitors to judge the chef’s People’s Choice Chili Recipes. The festivities and tasting will begin at 9:00am. For those who want a little more than a taste of Chili, breakfast burritos, pastries, and light breakfast fare will be available for purchase from the Resort. Starting at noon the Resort will have three types of chili, hot dogs and other taste tempting treats available. The bar opens at 10:00am. The afternoon will be filled with the sounds of AriZona, a Country music favorite in the valley. The cook-off will be held in the north parking lot adjacent to the Carefree Opera House. In case of inclement weather the event will be moved inside.

The Carefree Chili Cook-off is an ICS (International Chili Society) sanctioned event. Participants will be judged in three categories – Red Chili, Chili Verde and Salsa. Approximately 60 different judges will be comparing the entrees on five different characteristics – the first and most important being TASTE. The taste should reflect a good balance of the meat, peppers, spices, etc., with no particular ingredient being dominant. The chili must also have a good CONSISTENCY, the ratio between sauce and meat. It should not be dry, watery, grainy, lumpy, or greasy. The chili should have a good AROMA and good COLOR (Reddish brown is generally accepted as good. Chili is not yellow or green.) Last but not least the judges will be looking at the chili’s BITE. The Bite, or aftertaste, is the heat created by the various type of chili peppers and chili spices.

The prize purse for the Carefree Chili Cook-off is a hot one with a first place cash award of $2,500 to the best Red Chili, $500 to the champion Chili Verde and $250 to the Cook-off’s best Salsa. The winners will also qualify to compete in the Last Chance Cook-off at the ICS World’s Championship Chili Cook-off held in Charleston, WV – October 5-7, 2012.

The event is expected to draw 25 to 35 chili chefs from around the southwest. Carefree Mayor David Schwan will be joined by a slate of area celebrities as well Carefree and Cave Creek dignitaries as judges.

The Staff and management of the Carefree Resort & Conference Center are no strangers to the combination of good times and great chili. Bridlie Hospitality, the management company that runs the Carefree Resort, have been involved in the judging and revelry at the Grand-daddy of all chili cook-offs in Terlingua, Texas. “There is something special when you get a fun-loving group of chili lovers together,” said Larry Goldenthal, Vice President and General Counsel for Bridlie Hospitality. “People just have a great time tasting chili, telling stories and making memories. It’s great for our guests, our city and chili lovers everywhere!” Edwin Leslie, CEO of Bridlie Hospitality agrees, “Many of us have been involved in chili cook-offs for years. We have seen firsthand what they can do for a local economy. I am confident that the Carefree Chili Cook-off will be an event that everybody in the Scottsdale, Cave Creek and Carefree communities will look forward to every year.”

The Chili Cook-off caps off an All-Star weekend at the Carefree Resort & Conference Center. The weekend begins with a special acoustic concert starring LeAnn Rimes in the historic Carefree Opera House. LeAnn Rimes and Chili Cook-off play and stay room packages are available.

After the competition of a multi-million dollar renovation, Carefree Resort & Conference Center is a leader in conference services in the Scottsdale, Arizona market and a member of the prestigious collection of DMI Hotels. With over 250 guest rooms, Villas and 50,000+ square feet of meeting and convention space, the Resort can handle groups from 10 to 1,500.

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 “Big Jim’s Hogsbreath Chili”

On Sunday, February 12 the chili world lost a great cook and friend.  Jim Heywood passed on to the everlasting chili cookoff in heaven.  Jim, a Grand Master, primarily cooked in the North East, qualifying for the World’s Championship 12 times, he was a force to be reckoned with at any event.  Jim was the longest-serving faculty member in the Culinary Institute of America’s history, below is an excerpt from the CIA Alumni Network:

After completing his military service, Jim attended the Culinary Institute of America at the original New Haven campus, and quickly established himself as a hardworking and talented student with a no-nonsense demeanor and a can-do attitude.  Upon graduation he became a fellowship student, the CIA’s old term for what we now can an MIT (Manager In Training).  Jim so impressed then President Jacob Rosenthal, Vice President of Education Leroi (Duke) Folsom, and his faculty colleagues, that he was made a senior fellowship, and eventually promoted to faculty status.  When the school made the move from New Haven to Hyde Park, Jim was one of the pioneering faculty members, along with Fritz Sonnenschmidt, Noble Masi, Richard Czack, Bruno Ellmer, and Walter Schreyer— that formed the culinary foundation upon which the CIA reputation was built.  Several years ago we honored the surviving members of that group with the designation—Heritage Professors.

Jim was a tremendously talented and innovative garde manger, with particular expertise in cured and smoked foods.  He was also a partner in developing The American Bounty Restaurant, whose 30th anniversary we are celebrating this year.  Although he was born in Boston, Jim developed a love for barbeque and chili and competed all across the country, winning championships and a much deserved reputation for his now famous “Hogsbreath Chili”.  Jim had a larger than life personality underscored by his nickname “Big Jim.”  His practiced gruff persona transparently masked a heart of gold.  He loved the CIA, and generations of CIA students, alumni, faculty and staff—loved him back.

President Ryan spoke with Jim’s wife Liz tonight and she told him that Jim didn’t really like somber services or wakes, but that a celebration of his life at the CIA would be the most fitting thing that we could do.  It would be what Jim would want.  President Ryan completely agrees.  Working with Liz, and Jim’s son’s Tim and Chris, we will develop a plan and communicate it to the CIA Family.  God Bless our colleague Jim.

I am honored to have known Jim during my 18 years of cooking chili on the East Coast, some may say he was a little gruff, I never felt that.  Jim was very honest, spoke what was on his mind, and let you know where you stood in his world.  If Jim was at a CCO, you had better be on you’re “A” game or he would kick your butt.  One of Jim’s prouder moments was the 1996 (I think)New YorkStatechampionship which was held at the CIA, he ran the event.  The cook’s party on Friday evening prior to the event would have won a Michelin Culinary Award, complete with ice carvings!  Chef…I will miss you.

Dave Lorenz

Pictures Supplied by Mike Freedman

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Jim Heywood of Red Hook, NY passed away today around 3 p.m. est.

Arrangements have not been made as of yet.

I will post more info as I receive it,   Thanks, Mike Freedman

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I just got the below “final spot” link from the cookoffs’ Chair, for a radio spot they’ll be running and thought it was hilarious; especially for all of us who know Richard and Wendy Chauvin, so I figured it was worth sharing if it is doable.

http://ppo.clearchannel.com/mytlc/clients/download.php?f=2624749.1762059.mp3&fc=Chili+Cook+Off+2012+FINAL.mp3&firmid=475

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11TH ANNUAL PERRIS VALLEY CHILI COOK OFF

 SATURDAY APRIL 7TH, 2012

 AMERICAN LEGION POST 595

600 “D” STREET, PERRIS, CA. 92570

THIS IS A REGIONAL COOK OFF SO ALL WINNERS

QUALIFY FOR THE WORLD CHAMPIONSHIP IN OCTOBER

CHIEF JUDGE IS YOURS TRULY, CLAUDE COVINGTON

HEAD SCOREKEEPER IS KAREN RAY

EMCEE IS MIKE “UGLEE” AUSTIN

 CONTACT IS CHAIRMAN,  BERNIE FOLEY AT 951-6576275

 HOPE TO SEE YOU THERE IN APRIL!!

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CALLING ALL CHILI COOKS!!!

With more than 25 RED Chili Cooks signed up to Cook,  we should be an ICS REGIONAL

We now have 14 Chili Verde and 16 Salsa Contestants signed up.   We still want more COOKs,  36 would be a nice number,  who else wants to sign up and join us.    We can have up to 45 Cooks.   Remember 1st Place ICS RED is $2,500.00 .       Go to the ICS Web Site and signup today.

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Red Apron Chili Cook Off

Bluffton, SC ICS Chili Cook Off

Chili Cooks,

The 1st annual International Chili Society sanctioned Red Apron Chili Cook Off will be held at Tanger II Outlet Center Hilton Head,SC Saturday February 25,2012!!!

Celebrity judges (and score keeper), a beautiful scenic location to cook, a great host hotel, good music and food and great chili’s! Please come out and support this new ICS cook off!

For more info: http://www.blufftonselfhelp.org/wp-content/uploads/2012/01/CC_entry_form.pdf

Please sign up here: http://www.chilicookoff.com/Event/Event_Display.asp?EventID=3005 Hope to see you there.

 Michael Freedman

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CALLING ALL CHILI COOKS!!!

 Did you know that LeAnn Rimes will be here at Carefree Resort on February 17th? One day before we taste your amazing chili!

 Tickets are available at a special rate for Chili Cooks. $15 off regular ticket price.

 If you are interested in purchasing tickets please call 480.595.3704 and I will be happy to take care of those tickets for you!

 Thank you and we look forward to hosting you all here at Carefree Resort.

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