Just under 2 months until the Flagstaff Chili Festival cookoffs, the 31st Annual Route 66 Regional and the 43rd Annual Arizona State Championships, June 14 and 15 at beautiful Thorpe Park in Flagstaff, Arizona. Enjoy the cool pines and cooking at 7000 feet altitude at the last world qualifying events of the season in Arizona. Please join us at Granny’s Closet restaurant for the cooks and judges dinner at 6:30 on Friday evening for a fun social event before the real action begins the next morning. Gates will open at 6 am for set up at the park and you may leave what items you feel comfortable with at the park after Saturdays cookoff, as overnight security will be provided. Red Chili awards will be trophies for the top 3 and prize money of $500.00, $300.00 and $100.00 for 1st, 2nd and 3rd place. Chili Verde will pay $300.00, $200.00 and $100.00 plus trophies each day. On Saturday at the Route 66 Regional, Salsa will pay out $99.00, $66.00 and $33.00 for the top 3, while on Sunday at the Arizona State Championship, the awards will be $100.00, $75.00 and $50.00 for the win, place and show. Reminders! One person in each booth must have a food handlers permit, available online at http://www.az-hospitality.org/food/ . Cost is $18.00 and the card is good for 3 years. You must have a tent with weights on the corners and a fire extinguisher for the booth. A 3 tub wash station with gravity flow water system for hand washing must be set up. This year we will have large plastic drums for waste water, similar to what they provide at the Ahwatukee cookoffs. No more plastic trash bags that break! As we have for a number of years, each red and green cook each day will receive a t-shirt. The event is again a fundraiser for Big Brothers/Big Sisters of Flagstaff. Hotel rooms are available at Days Hotel on Butler Ave (exit 198 on I-40). You must tell them you are with the cookoff to get the cooks room rate. Their phone number is 928-779-6944. Look forward to seeing you all in Flagstaff in June!
The hotel we had set up for the Greater Cincinnati Fire Fighters Chili Cook-Off & Fire Games is apparently full do to multiple things happening in Cincinnati like the Reds, The Flying Pig Race, a potential bid on a political convention, and of course most important CHILI.
So, here is another hotel for you to consider with the same rates:
Courtyard Cincinnati Airport South/Florence
46 Cavalier Boulevard/Turfway Rd & I-75 Florence Kentucky 41042 USA 1-859-371-6464
Hope to see you in Cincy May 2-4. Sign up today, and don’t forget to also sign up for Home Style on Friday!
Chili Rocks The World!!!!!!!!!!!!!!
It’s that time again for the incredible Tustin Street Fair and Chili Cookoff. If you are planning to enter, please do so thru the ICS website as spaces are pre-assigned and fill up fast. Remember, there is NO ENTRY FEE and the prize money is fantastic.
Red – 1st $1000; 2nd $500; 3rd $250
People’s choice – 1st $500; 2nd $250; 3rd $100
Salsa – Trophy
Last year they had nearly 40,000 hungry chili eaters, so bring as much as you can to keep them happy! When you arrive, go to the VIP tent to sign in and receive your booth number, which will be the number you use for your people’s choice.
9:00 – All vehicles must be off of the streets
10:30 – People’s choice cooks meeting held by the Tustin Chamber.
Immediately following we will conduct our normal mandatory ICS cook’s
meeting, so DO NOT LEAVE after the first meeting. We will distribute the
salsa and chili cups immediately following our meeting.
11:30 – Salsa turn-in and Salsa judges meeting
12:00 – Red Chili cooks light your fires
2:30 – Red Chili judges meeting
3:00 – Red Chili turn-in
4:30 – Awards announced (approx.)
Hope to see you there! Dennis and Allene Macklin. Any questions, please contact us 928-566-1336, Firefrog70@gmail.com
It was a fantastic day in beautiful Lake Havasu City with the cookoff site within walking distance to the clear blue lake and the incredible boat show. The weather got up to around 98 degrees but there was a slight breeze which helped keep the heat to a minimum. Thanks to everyone who participated and supported this cookoff - it will be a Regional next year, possibly with more prize money! We hope you will be back in 2015 and would appreciate any feedback (good or bad) in order to make it an even better event next year. There was a suggestion from a few people that we consider a back-to-back with a District cook-off on Saturday and the Regional on Sunday. Unfortunately, this will not work as the boat show shuts down at 3:00 pm on Sunday, making it very difficult for anyone to leave the area until nearly 7:00 pm.
We were very pleased and honored to have many special “chili heads” attend the event which included Dave and Carol Hancock, Steve and Linda Porter, Bob and Kathy Plager (we hear he passed out many pounds of prunes - no wonder the restrooms were always crowded!), Jim and Wilma Maehl (thanks you two for pitching in where needed as always). Also in attendance and judging were Rollie and Sharon Ayers and Bill and Marilou Corrao. A big thank you goes to the scorekeepers, Louise Dinneweth, Kathy Plager, Sharon Ayers and, of course, the amazing Donnie Gordon, and a special thanks to Bob Dinneweth who, as always did a great job as Chief Judge. Also, a huge thanks to Walt Lloyd and Linda Gill for their help and also for running the raffle, and to Val Gereghty for obtaining the extra prizes for the Salsa and Verde winners.
And now here are the winners…….
2nd – Mark Haught - $100
1st – Charles Harbor - $250
3rd – Bob Wiseman - $25
2nd – Mark Haught - $50
1st – Ken Hook - $100 plus a one hour Jet Ski certificate – THIS MADE HIS HAT TRICK!
3rd – Mike Fenley - $100
2nd – Paul Whitley - $200
1st – LeeRoy Watson - $300 plus 2 free nights at the London Bridge Resort
5th – Sheila Beller - $100
4th – Mike Ford - $200
3rd – Dick Swenberger - $300
2nd – Gene Beller - $500
1st – Mike “Ughlee” Austin - $1000 plus 2 free beach front rooms at the Nautical Resort
Thanks again everyone, see you on the chili trail!
Dennis and Allene Macklin
As of April 9, we now have 22 red chili, 14 chili verde and 9 salsa contestants signed up. We need one more salsa entry to revert back to prize money versus 100% payout! Even though we have 22 red chili cooks signed up, we would like TWO more cooks if possible to cover anyone who has signed up but can’t participate for some reason.
If you are planning to set up on Friday, please arrive between Noon and 3:00 pm (not 9:00 am as previously stated). We are having fencing and tables delivered in the morning and Dennis needs to layout the site before anyone arrives to set up. We appreciate your cooperation with this request.
You can begin arriving around 7:00 am on Saturday, and there will be a cooks’ meeting at 9:00 am, salsa turn in is at 11:00 am. Verde cooking time is 10:00-1:00 and red cooking time is 12:00-3:00. We are told the Health Dept. will be there around 9:30 am to begin their inspections. Because of the large public crowd still attending the Boat Show, you will not be able to bring your vehicle into the cook-off site to tear down until after the announcements. You can, of course, tear down and make trips to your car, which will be very close to the site, and we’ll have a wagon for your use if you don’t have one.
Below are links with directions to the local grocery stores for your reference
Also, for your convenience, below is a link to all of the great restaurants to choose from in Lake Havasu.
We hope to hear from you and better yet, see you in beautiful Lake Havasu this weekend. If you have any questions, please contact Dennis and Allene Macklin, 928-566-1336, Firefrog70@gmail.com
WE ARE GETTING READY TO EMAIL OUT OUR NEWSLETTER AND WANT TO BE SURE THAT EVERYONE’S EMAIL ADDRESS LISTED IN THEIR CONTACT INFORMATION IS CORRECT. PLEASE CONTACT THE ICS TO MAKE THE EDITS - THAT WAY I CAN GO BACK INTO THE EMAIL LIST THAT WE’VE ALREADY CREATED AND MAKE CHANGES THERE AS WELL. THANKS!
Red Entry Fee: $35.00
Green Fee: $30.00
Salsa Fee: $15.00
Red Prizes are: 1st. $500.00
Chili Verde Prizes: $300.00
Salsa Prize is $100.00
PC Award is $100.00
As always all non ICS members must join the ICS for $50.00 or if applicable renew your membership.
When and if you send in your app, I would appreciate it if you would send me an email saying that you will be there and what you are cooking. That way I can at least have a head count, since Rhonda doesn’t forward a copy of the apps to me.
Thanks, Bobbie email@example.com
Start the summer off right with back to back cookoffs. June 8, 2014 the Little Flower School in Springfield Illinois invites you to the Heritage days chili Cookoff featuring Red, Verde and Salsa contests. The Missouri State will be the day prior in Clarksville, so make a weekend of it. There will be a band, fair food and plenty of fun. Tables and chairs provided, and you’ll be cooking under a tent. Chief Judge and scorekeeper will be the renowned chili cook Tom Calvert.
Contact Larry Eastep (217 622-3805) for details, or go to the ICS website
Greetings Chili Heads from Cincinnati, Ohio!
Mark your calendars, and join us for a full weekend of ICS Sanctioned Chili Cookoffs in the Cincinnati Area! May 2-4, 2014 will be the kickoff of the Greater Cincinnati Fire Fighters ChiliFest & Fire Games.
The net proceeds will benefit the Fire Museum of Greater Cincinnati and the Northern KY Fire Memorial. Sign up today!
In addition to a lot of cookoffs, we will also have live music, fire fighter challenges, working on doing something Derby related, and more to come.
This event will include a Home Style Cookoff on late Friday afternoon and two new District Cookoffs on Saturday & Sunday with Red, Verde, & Salsa. We feel confident with the local fire fighter support and area chili heads that all will be qualifiers!
The entry fees will be as follows:
Home Style $30; Salsa $20; Verde $30; Red $40.
Red Chili Prizes are $1,000-1st; $300-2nd; $100-3rd.
Verde Prizes are $500-1st; $150-2nd; $50-3rd.
Salsa Prizes are $300-1st; $100-2nd; $50-3rd.
HomeStyle Prizes are $300-1st; $100-2nd; $50-3rd.
Best Booth Prizes are $100-1st; $50-2nd.
Chief Judge & Scorekeeper will be Diane & Larry Lentz.
Cooks to provide their own tents, tables, chairs, etc.
Hotel accommodations will be at the Comfort Suites at $99-$109; call 859-291-6700 - Group Rate - Chili Cookoff.
To register, use the ICS Website or contact Geo Phelps of Chili Rocks at ChiliRocksChili@aol.com or 513-207-1085.
For a new one on me (who joined ICS in 1981) we had back-to-back cookoffs, each with “all three” – Salsa, Verde and Red – on the same day. “Chili Chicks # 1” and “Chili Chicks #2”, that replaced a half-decade of “Acreage Chili and Music Festival” Saturday/Sunday cookoffs in Loxahatchee FL.
The new venue was beautiful Kelsey Park - on the western shore of the Intracoastal Waterway - in the town of Lake Park Florida; that’s in Palm Beach County for non-South Floridians. The day was blessed with a gorgeous ‘South Florida Chamber of Commerce’ weather, enhanced by the fact that both cookoffs resulted in WCCC 2014 qualifiers in all three categories.
As he has done since his first cookoff many moons ago, Chairman Robert Trepp kicked off the weekend with a terrific Cooks & Judges Party on Friday night at the Blue Lagoon Restaurant and Bar; delicious heavy hors oeuvres, beer and live entertainment – hard liquor on your nickel. On Saturday the cookoffs were again up to his prior very highest standards, as commented by all the cooks (and judges) involved; thanks Robert plus your superb team.
Another success – and big winner – was the Kiwanis Club who was the beneficiary from the sale of People’s Choice Tasting Kits and Ballots. There was a steady stream of people (of all ages) tasting chili right from the opening, and continuing during both cookoffs; the cooks on their part, came through like the champs they are with chili during the entire time – great job…plus a happy crowd, which is always an excellent indicator for a bigger/better event next year.
Moving to the winners - all Florida resident cooks at that time; to include a couple of “Snowbirds” who had not yet migrated north:
CHILI CHICKS #1
3rd Place Allen Case
2nd Place Tyler White
1st Place Larry Weltikol – going to the WCCC
3rd Place Jan Sprouse
2nd Place Debbie Sinclair
1st Place Don Sprouse – going to the WCCC
Traditional Red Chili
3rd Place Jan Sprouse
2nd Place Sue Sprouse
1st Place Dave Sinclair – going to the WCCC
CHILI CHICKS #2
3rd Place Mena McAfee
2nd Place Jan Sprouse
1st Place Allen Case – going to the WCCC; completed his Hat Trick
3rd Place Eric Patterson
2nd Place Richard Patterson
1st Place Larry Weltikol – going to the WCCC; 2/3 of his Hat Trick on same day
Traditional Red Chili
3rd Place Alyssa Jones
2nd Place Paul Nunn (reigning #2 Red in the World)
1st Place Jan Sprouse – going to the WCCC
All-in-all a great event and pretty successful experiment; albeit a fairly long and busy day for everyone involved. However among those who count the most – to wit: the cooks – the two-in-one-day format received highly positive reviews.
From the judging perspective (and using essentially two sets of judges), I also agree it worked well. However I would like to add one small caveat “heads-up”, for the benefit of others considering it.
April is, and these cookoffs happened, at the tail-end of the Florida “Chili Year”; with lots of the cooks already qualified in several of the cooking events. Therefore all the judging for both cookoffs was “Finals Table” only; where one hour was sufficient to do a good job.
Add Preliminary and Finals Tables…and in the worst case scenario from a length of the day perspective – i.e. everything needing Prelims - you’re probably looking at an additional three hours. Therefore you’re talking a 13 hour day best case from Cooks Meeting to Awards; that is pretty heavy in anybody’s book.
On the other hand, with only two sets of Prelims – historically (from experience) the two Reds – IMHO I believe it will still work fine. Therefore, thought I’d pass that thought on to any Chairmen/Chief Judges who might want to consider the format
And as mentioned earlier, this closes Marshall’s and my “2014 Florida Chili Year” after nine cookoffs. One to go - “Fire on the Mountain” July 11 & 12 at Snowshoe WV – and we’re looking forward to seeing/catching-up with many of our Snowshoe regular “Northern Cooks & Friends”
And before I start getting a bunch of flack about to geography and latitudes: in Florida, out-of- state is “North” by definition; something supported by the fact that there was one day this past winter, where it was reported that Florida was the only continental State where no snow had fallen. Therefore; I hereby refer to “Northern” Cooks & Friends, who should hopefully by July have recovered/thawed-out from an absolutely ridiculous winter…and with whom we empathized as we watched on TV.
Set up time starts: 7:00 am
Cooks Meeting: 9:00 am
Verde Cooking Time 10:00 am - 1:00 pm
Salsa Turn in 11:30 am
Red Cooking Time 12:00 pm - 3:00 pm
Red Chili: $35.00 + 1 gal of PC
Verde Chili $25.00 + 1 gal of PC
Red Chili: 1st. $500.00, 2nd. $300.00, 3rd. $100.00
Verde 1st $300.00, 2nd. $200.00, 3rd. $100.00
Salsa: 1st. $100.00, 2nd. $50.00, 3rd. $25.00
People’s Choice 1st. $100.00, 2nd $50.00, 3rd $25.00
Best Booth: Trophy