A hearty pot of chili offers its own satisfaction, yet a bit of extra recognition and some cash incentives can sweeten the deal. At Greenpoint Technologies’ annual chili cook-off, held recently, enthusiasts gathered to savor a delightful array of red and white chilis, showcasing a spectrum of spice levels from mild to sizzling.
Overseeing the culinary challenge were judges including Grant County Sheriff, a Presidential Flight Representative, the Moses Lake City Manager, the Columbia Basin Job Corps Center Director, and a local reporter. This year’s event marked a new milestone as it introduced cash prizes—$100 for first place, $50 for second, and $25 for third—adding a competitive edge alongside boasting rights for the best chili.
Participants also stood a chance to win a $5 reward for the best cornbread, encouraging an even greater turnout. The event organizer noted that the cash prizes aimed to entice more contenders to dedicate their weekends to crafting exquisite chili dishes.
Cleverly named chili creations added to the event’s charm. Last year’s winner brought his Meat Sweats Chili, featuring a rich blend of brisket, chuck, and rib roast, while another entrant, Amy Ward, entered her white chicken chili—aptly named Always a Bridesmaid—characterized by its creamy alfredo-like texture and subtle spice.
Other inventive entries included Hillbilly Chili, featuring cheddar sausages and pecan-smoked bacon, and Just Chili, which utilized pork cheeks and steak from the contestant’s own farm. The event boasted a variety of flavors, including a notably spicy contender with two accompanying bottles of hot sauce for those seeking additional heat.
The lineup of chilis was complemented by an assortment of toppings like rice, cheese, corn chips, onions, and jalapeños, offering attendees the chance to customize their tasting experience. The panel of judges convened in a separate room, tasked with the challenging job of deciding the winners from the impressive array of entries.
Ultimately, third place was awarded to Leland Thompson, second to Amy Ward, and first place went to Chris Fetch for his exceptional Just Chili. Each judge agreed on the overall quality, with one noting that any of the entries would be welcome at a Super Bowl party.
As the contest concluded, the winners proudly displayed their trophies, with Fetch’s victorious dish standing out for its use of self-raised beef and pork, encapsulating the spirit of dedication and creativity that defined the event. The cook-off not only celebrated the art of chili making but also fostered community spirit and friendly competition.