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Table Scraps: Talking Trash And Tasting Chili

Photo by LYNN KESSEL

“No Road Kill” chili was the first-place winner at the 13th annual E.G. Simmons Chili Cookoff and Flea Market. Prepared by Donnie Mitchell and his team, Fat Boys, this chili was definitely a crowd-pleaser.

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By LYNN KESSEL

Tribune Correspondent

Published: March 4, 2009

Updated: 03/04/2009 06:37 pm

Everything I need to know about talking trash and tasting chili I learned at the recent E.G. Simmons Chili Cookoff and Flea Market.

First things first, though. I gravitated over to the more than 70 bargain booths circling the cooking area to search for cookbooks. I took home four - including a 1971 copy of Edith Bunker's "All in the Family Cookbook" - although I'm still not sure why I bought that one.

The tasting kicked off shortly after 11 a.m. After paying three bucks, I was handed tasting provisions - a small bowl, a spoon and a voting ballot.

Surrounded by brightly decorated booths, 12 cooks doled out samples from pots nearly as big as garbage cans. I tested every one of them.

More than a few of the concoctions with lingering heat and lively flavor sent me back for a second mouthful. Each chili was unique - and above all, the greatest chili on Earth. Just ask each of the chili cookers.

Gibsonton resident Mike Sutko said he makes his "Big Red Chili" a tad different every time.

"There is a certain taste I'm going for," he said, noting that he likes to add chocolate and beer to his ground chuck and beef tenderloin. Occasionally, he slipped wrapped chocolates to booth visitors. Hmmm, that wouldn't be a bribe would it?

Apollo Beach resident Gunner Davis' entry, cleverly called "Gunner's Guinness Chili," had more than 30 ingredients in its simmering blend, including the heat of jalapeno, chipotle and habanero peppers. Oh, and as you might have guessed, Guinness Extra Stout.

Virginia Carlisle described her "Nana's Hillbilly Chili" as an "average redneck chili; nothing fancy." Her samples were topped with corn chips and grated cheese, both welcome additions in my book, when it comes to chili.

Dressed in Captain Kirk garb, Ruskin resident David Wood served his "Warp Factor 1" chili. One of his secret weapons was Goya's Sazón blend of seasonings. It apparently worked because his chili was a favorite of mine. The flavor was slightly exotic and had a very subtle kick.

I learned serious chili-heads don't just show up and start tasting. They come prepared and ready for anything.

Shortly after my second or third sample, I needed water. By the sixth or seventh taste, I needed tissues for my clearing sinuses. By the time I was driving home, I needed antacids.

The event is in its 13th year. Cook-off coordinator, chili guru and Park Manager Paul Caldorni, told me this was the one year he didn't participate as a cook. Winner of 10 out of 12 past chili throw-downs, he sat out this year because his staff was shorthanded. He said he wanted to open the field to give his fellow competitors a chance.

"But I'll be back next year and show them all how to make chili," he said.

"You're toast, Caldorni," I thought. "Next year, I'm jumping into the fray with ladles swingin'. You're going down, Bubba."

"NO ROAD KILL" CHILI

Each participant in the chili cookoff was required to provide a list of ingredients used in their recipes - but not their exact quantities. The following ingredients were found in the contest's first-place, Southern-style chili. All meats were legally obtained by Donnie Mitchell, Kirk Chason, Rob Blankenship and Linda Cole.

Deer meat

Wild hog

Buffalo

Beef

Pork

Assorted peppers

Various spices

Assorted beans

Lynn Kessel can be reached at lkessel@mac.com or P.O. Box 913, Ruskin FL 33575-0913. For more of her recipes, visit southshore.tbo.com and enter the search words: Lynn Kessel. Readers are encouraged to send in their favorite recipes, comments and suggesti

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