Aug. 14, 2005 – It's time again for the annual Texas Society of the Virgin Islands Chili Cook-off. This year marks the 21st annual event. There's always lots of live music, games for big kids and little, plenty of beer and lots of lip-smacking, nostril-flaring red hot chili, a release from the event organizers said.
The cook-off starts at noon, Sunday, Aug. 28 at Bolongo Bay Beach Resort, where it goes on "until the bands go home," the release said.
Approximately 40 chili chefs are expected to compete in this year's cook-off. The double blind judging complies with CASI (Chili Appreciation Society International) rules. First place winner (or highest ranking St. Thomas/St. John cook) receives two tickets to Terlingua, Texas for the national competition in November. Prizes for first through tenth place will include prizes donated by local businesses.
And speaking of donations, all proceeds from the event are given to eight local charities, which are: Queen Louise Home for the Aged, the local chapter of the Red Cross, Family Support Network, Virgin Islands Institute of the Performing Arts, St. Thomas Swimming Association, St. Thomas Rescue, Kid-scope and Dial-A-Ride.
In years past the cook-off proceeds have gone to purchase specific items or pay for repairs to appliances for the Queen Louise Home, according to organizer Lori Abbotts.
The rest of the organizations receive checks, she said.
This year's competition is not limited to traditional Texas chili. This is the first year that a separate vegetarian chili competition will be held. Vegetarian cooks are invited to get out their tofu or beans and compete for 1st, 2nd and 3rd place chili. prizes, trophies and bragging rights will be awarded.
Food aside, adults and children can compete in tug-of-war, watermelon seed spitting, jalapeno eating contests and more.
Music is also a big part of the mix. Legendary Austin guitarist Van Wilks and the Dave Sebree Band will be performing throughout the day.
Non-competition public chili may be made in advance but competition chili must be made on the beach at the cook-off. Certified Angus Beef, through Merchant's Market, will donate 10 pounds of meat for each cook entered to encourage cooks to make enough to serve the public, which is how the money for charity is made. Entry fee is $25 per cook.
Texas chili is made with only meat and sauce. According to Chili Appreciation Society International rules no fillers are allowed, such as beans, rice, macaroni, or big chunks of onion or other ingredients. Prepared chili powder is allowed, but prepared chile "mixes"are not.
The judging criteria are: color, taste, aftertaste, texture and smell.
If you are interested in competing you can get more information from organizers "Great Pepper" Erik Ackerson at 776-3133 or "Chilicity" Lori Abbotts at 474-0019.
Sponsors for the event are: Coors Lite, Evian, Pirate Radio, Certified Angus Beef and Bolongo Bay Beach Club.
