With 15 chilis entered in this year's Chili Cookoff, judges had plenty of favors to choose from. Anyone could taste and judge for $3. The winners were chosen by popular vote.
Dennis Jette rolls out an arm's-length of 50/50 tickets.
This year's winning Chili Chefs (L-R): Patricia Maurer (Chili #1) reclaimed the trophy after taking first in 2018, Tony Quadros (Chili #17) won second place after tying for first in 2019, and three-way-tie for third with return winner Marie Geisler (Chili #4), and first timers Steve Davis (Chili #2) and George Craig (Chili # unknown).
Auctioneer Rip Grubaugh kept the live auction rolling.
SWAN VALLEY – "Let's hear it for the chili," Auctioneer Rip Grubaugh said to which the room erupted in applause. The 30th Annual American Legion Post 63 Chili Cookoff filled the Swan Valley Community Hall June 12 with aromas of 15 different chilis. The taste testers agreed all the chilis were good with their own style. The hardest part was choosing the best. Patricia Maurer again claimed the traveling trophy after her chili was named the 2021 Chili Champ.
The Chili Cookoff is the only major fundraiser for Post 63. The cookoff is the main event where attendees taste and judge the entrees and can win door prizes. Following the Chili Champ being announced there is an auction and the winner of the 50/50 is announced.
"This one event is to fill the coffers so we can take care of all the other events throughout the year, pay for the flags for the veterans ceremonies and pay for the plaques for the veterans that pass away," said Post 63 Commander Edward Klassen.
Klassen said without the event last year, the Legion was running on empty.
"We had a lot of people today. It's been great – phenomenal this year," Klassen said.
Maurer has placed in the competition three years. She was named Chili Champ in 2018.
"There was a lot of steep competition this year with a big turn out," Maurer said. "I think everyone that entered had their own unique style of chili."
While some of the chilis had beef, sausage or pork, Maurer's standby is either elk or venison. She tasted cinnamon, curry and other special spices in other entries, but her choice spices are a combination of dried and fresh chilis as well as different powders.
"I like a little bit of heat but not too crazy so that it is enjoyable to everyone," Maurer said. "Chili is probably my husband's number one favorite food so I make it quite often."
Maurer was proud to reclaim the traveling trophy. She will display the trophy on her mantel next to a portrait of an elk until next year's competition.
Tony Quadros returned to try and defend his title from 2019 with a new recipe. He was part of a three-way-tie for 2019 Chili Champ. Even though this year's recipe was new, he did it all by hand and "I had a little help from my wife."
There was a three-way tie for third place this year. Marie Geisler won again this year after placing in the top three before. She said at the last second she threw in a spicy V8. First-time entrants chili chefs Steve Davis and George Craig were excited to place in this year's competition. They both agreed that it just depends on the judges' taste.
"We all have the best chili, right?" Davis said. "It is a great community, great organization and this thing brings people together. That is what it is about – not necessarily the best chili."
"It's nice to see it all back," Quadros said. "I was really surprised to see this many entries. I thought it was a really good turn out. Hopefully next year will be bigger."
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