Saturday we hosted our third officially-sanctioned Chili Cookoff at our garden center in Beltsville. Fifteen chili cooks competed in a juried competition to pick the best chili. The cooks started setting up at 8AM and by noon, pots of chili were bubbling away. There are strict rules about what can be in the chili (no beans, for example), and all ingredients must be assembled and cooked on site. Visitors to Behnke’s were able to sample some of the recipes, 5 samples for $5, with proceeds going to benefit the Beltsville Rotary Club. Judging began at 2PM, with 11 judges eagerly spooning chili, and cleansing their palates between samples with cheese and sour cream. Tough job if you can get it. The winning entrants accrue points toward earning a spot at the Terlingua International Championship Chili Cookoff, coincidentally held in Terlingua,Texas.
Thanks to all the chefs for coming out this year, and we’re already looking forward to next time.
Posted by Larry Hurley, Perennials Specialist for Behnke’s