Caution! This is Hot Stuff

Last updated 10/01/96

Sometimes when I get the urge, some basic instict forces me to search out the finest spices, chiles, meat and seasoning and trudge out into no-mans land to cook up a batch of ol' red. I started cooking Chili in competitions in 1988, and became a lifetime member (Registration O-349) of the International Chili Society in 1989. I'm still working for the elusive first place trophy. I've come in as high as 2nd place (Vermont State 1989) and placed 3rd twice, (New Hampshire State and Cape Cod Regional in 1990) but the big one is still avoiding me.
After nearly finding the secret of New England competitions, I experienced a serious setback when we moved to Cincinnati in 1991. I've competed in the Kentucky State and a couple of local competitions, but Cincinnati is a funny place and has its own Cincinnati Chili, which frankly, is great stuff, but is not chili! I think the local stuff has fogged the local judges brains because I've never placed in the top five since we moved. I haven't competed since 1993, but you can never tell when that urge might come back!

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