Beans, meat, tomatoes and chili peppers. The most common ingredients in a chili dish. Chili is credited to be one of the most versatile meals, allowing individuals to create unique dishes that can encapsulate their personal background or cultural heritage. On Friday, Jan. 31, teachers and staff were able to showcase their personal cooking style and skills by participating in WCHS’ annual faculty and staff chili cook-off held during students’ lunch period. Those not directly participating in the contest brought in side dishes and desserts for everyone to indulge in and relieve the spice. With a record-breaking amount of 11 entries this year, the competition was fierce and close.
Chili #1- Shelley Perrett
While it incorporated the typical chili ingredients of ground meat, beans and tomatoes, it also contained mushrooms for savoriness and corn for a bit of sweetness, creating a well-balanced taste that satisfies the full palette. As for consistency, it was not too watery or condensed. One could taste a slight hint of spice, but it was not overpowering, allowing one to purely enjoy the chili’s authentic flavor.
Chili #2 – Michael Haney
Due to the abundance of ground beef, the consistency of this dish was thicker and more condensed than the others. With no vegetables in sight, this meaty chili was perfect for meat lovers or those looking for a deliciously seasoned protein-rich dish.
Chili #3- Emmalee Kenny
This dish contained pulled pork in addition to the traditional main base for chili, ground beef. There was a higher proportion of pulled pork to ground beef, making the texture less meaty like the previous chili and more tender and juicy instead. Although there were some peppers, it was a non-spicy chili, so it may have been a favorite for those with a low spice tolerance but would like to delight in a traditional chili. There were also green vegetables like celery present, helping to balance the richness of the meat as well as adding more nutritional value to the dish.
Chili #4- Brandy McDonald-Nestor
Similarly to the previous chili, this dish included pork while also containing the classic chili ingredients of beans, ground beef and tomatoes. However, there was a higher proportion of corn in this dish compared to others which not only added a pop of color to the dish but contributed to its soft texture and sweetness. Unlike the previous chilis, this dish had potatoes which added to the soft and creamy consistency and made the chili more hearty and fulfilling.
Chili #5 – John Taylor
This dish went over the top with the amount of ingredients. From traditional ground beef to chicken, it contained a large variety of different types of meat as well as vegetables. The mixture of so many different meats and vegetables created a unique texture that is both smooth and crunchy, allowing one to enjoy a flavorsome and well-balanced meal.
Chili #6- La Faye Howard
As teachers made their way around the table, this pot of chili stood out to many due to its deep red color, rich broth, generous helping of beans and comforting, traditional feel. Many teachers grew up coming home to the aroma of homemade chili, and this dish perfectly captured the essence of those memories: warm and nostalgic feelings.
Chili #7- Marla Rudnick
Unlike the other entries, this pot of chili kept its recipe friendly to vegans, a group often overlooked in food tastings like these. A recipe card sat beside the bowl, highlighting its use of fresh vegetables that left the soup tasting light and flavorful without being too hot or overwhelming. Every ingredient shined, with the vegetables offering a fresh crunch, and the beans adding heartiness.
Chili #8- Sandy Young
In contrast to the previous contestant, this dish used an abundance of bacon to craft a rich and palatable chili. The base of the soup was left delightfully chunky which allowed for flavors to stand out while maintaining the comforting feeling that the chili is known for. The combination of textures, crispy bacon, tender vegetables and a deep broth, came together to create a robust recipe full of depth.
Chili #9- Rodney Van Tassel
The eventual winner of the competition took a different approach to the competition than many of the other entries, opting for more of an Asian fusion style rather than a typical chili. The dish used ingredients like gochujang, chicken and soy sauce, blending savory and sweet flavors to create a nontraditional, soupy chili. While unconventional, its unique and bold flavors won over the teachers to secure its crown as the best chili.
Chili #10- Mal Zibrat
While every chili had something for everyone, this was the dish made for spice lovers. It included pressure-cooked short ribs, infused with many spices such as Sichuan peppercorns, habanero chilis and guajillo chilis. The spices in the soup enhanced the richness of the short ribs as they brought out their full flavor, delivering a hearty, yet fiery finish.
Chili #11- Aileen Chun-Lin
The final chili, unlike most of the other competitors served in pots, was presented in a mason jar with three options: vegan/gluten-free, vegetarian and regular. Rooted in its Hawaiian origins, the dish incorporated ajinomoto, chili beans, palm sugar, tomato paste and sauce. Striking a great balance between both spiciness and sweetness, it delivered a bold finish to the end of the competition.
