Chili Rules at Grand Junction’s Southwest Arbor Fest

We thought spring had arrived….until this latest  storm moved through the valley, leaving behind colder-than-normal temperatures. Thankfully, by the time we get to the weekend, the cold weather will be a distant memory and we can enjoy Southwest Arbor Fest at Lincoln Park without needing mittens or long underwear. Temperatures on Saturday are expected to be in the 60s with plenty of sunshine, and an abundance of delicious chili should help warm things up.

Every year, KOOL 107.9 participates in the chili cook off, serving up chili samples, and competing with other media outlets. We have never captured first place in the chili competition, and so this year we are hoping that changes. Ed and I generally take turns cooking the chili, and this  year happens to be my turn. This is my 10th Southwest Fest and third time to cook, so I am hoping experience is on my side.

So what does it take to get the attention of the judges? Well, that right there is one of the keys to being successful. You have to get their attention. Now, exactly how you go about doing that is the other issue. What are the judges looking for? What is the criteria on which the chili is judged? What is it that will  grab them when they bite into your chili, and make them do a happy dance in their mouths? These are among the great questions of the universe that may not be answerable.

If you are making chili for the competition - which by the way offers cash prizes for the top finishers - I have a couple of suggestions for you.

My first suggestion is  to go for mass appeal, not necessarily  what you like personally. I like my chili extra hot and spicy. So, the last time I cooked chili for Southwest Fest, I made it scorching hot. It was SO good, but did not fare well in the judging. The fact is, most people don't enjoy having their mouth set on fire. So, be careful about how spicy you make it. Give it enough 'kick' to be noticeable, but save the brimstone hotness for your own enjoyment.

Secondly, you may prefer your chili in the traditional style - tomato based, with meat and beans.  And, of course, there are plenty of delightfully, delicious chilis made in this fashion. In fact, I prefer chili this way. But, it seems to me, that when it comes to judging chili, judges tend to like something that is a bit out of the ordinary. This can be something as drastic as the type of meat you choose, to seasonings that give your creation it's own unique and distinct flavor.

I am still working on my recipe for this weekend, but I can tell you it's going to be completely different from anything I've ever attempted before. I'm going for the gold, and I'm hoping you will stop by Lincoln Park this Saturday between 11 and 3 and try a sample, and if you like it, cast your vote for the KOOL chili.

Admission to the festival is free, and for a small charge you can sample chili and beer and vote for your favorite. This popular even also features art and craft vendors, free tree seedlings, live music, and activities for kids. If you want to compete in the chili cook off, call Grand Junction Parks and Rec and 970-254-3866.