GREENSBORO – Two chili cooking titles will be bestowed for the first time at this year’s Great Greensboro Chili Cook-off Saturday at the Greensboro fire hall. The event will begin at 5 p.m.
The cook-off in the past has always featured a People’s Choice Award, in which those in attendance select the winner. This year, a best overall chili award also will be judged by local restauranteurs.
People are invited to attend the cook-off to sample a variety of chili or to compete by entering their best chili in the competition.
Admission to the cook-off is $5 for adults and $2 for children and includes chili tasting, cornbread, dessert, a drink and one ticket for voting for the best chili. All money generated by the event will support the Elm Street Program Community Revitalization efforts.
Judges for the best overall chili contest will be Stephanie Phillips, owner of Hot Rods Restaurant in Waynesburg, Bill Aupperle, owner of the Lardin House Inn in Masontown and Lisa Miller, owner of the Ice Plant Restaurant in Greensboro. Judges will taste and score on such categories as taste, consistency, spice balance, etc.
The People’s Choice Award will be given to the chili most adored among the chili connoisseurs attending the event. Judging for this competition will be conducted by those in attendance who will pay $1 for each vote.
Awards for the best overall chili and people’s choice are handmade designed glass art constructions by Our Glass Creations of Waynesburg. The People’s Choice Award is an 8-inch tall chili pepper man, and the judge’s selection award is a 10-inch serving platter with a chili pepper design.
People can enter their chili in the cook-off in advance at the borough offices, 405 Front St., Greensboro, between 9 a.m. and 6 p.m., today through Friday, or the day of the event at the fire hall starting at 4 p.m. Chili makers must be registered in advance to compete and must comply with the cook-off rules.
All chili must be homemade and not from a can. It must be made from scratch without the use of pre-packaged chili of any kind. Canned tomato products can be used. Ingredients must be noted on a piece of paper prominently displayed in front of the slow cooker or pot from which the chili is served. The paper also must include the name of the person competing.
Chili must be brought in a slow cooker, crock-pot or some sort of warmer. Each participant should make 1 to 2 gallons of chili and will be responsible for serving it.
Purchase of larger quantities will begin after the judges have completed their tasting and selected the overall winner.
The Great Greensboro Chili Cook-Off rules and participant applications are available at the borough office. For further information, call Darlene Urban Garrett, the borough’s Elm Street manager, at 724-943-3612.
The event is sponsored by the Nathanael Greene Historical Foundation and the Greensboro Elm Street project.