Chili cookoff organizers say this year promises to be the best yet

As the leaves begin to turn color and temperatures start to drop, fans of the spicy stew simply called chili for its key ingredient—chili peppers—take out their pots or head to a restaurant offering their favorite rendition.

The question of which restaurant or home cook makes the best chili can spur arguments as heated as the dish itself often is.

For a dozen years, a panel of 12 to 15 judges has weighed in on who makes the best “bowl of red” in the Atlanta area at the annual Atlanta Chili Cook Off. This year’s “spicy competition and family fun,” as organizers have dubbed it, will be at Brook Run Park in Dunwoody on Saturday, Nov. 22, from noon until 4 p.m.

“This year promises to be the biggest and boldest yet, featuring over 40 competition teams, including champions from across the region,” states an announcement from the organizers. All ticket holders get unlimited sampling and those purchasing VIP tickets get early entry, drinks at no additional cost, and a souvenir wooden spoon.

“Attendees can sample everything from traditional Texas red to innovative white chili and fiery five-alarm concoctions. Every taster gets to cast a crucial vote for the highly coveted People’s Choice Award,” the announcement states.

While there is no official “kids’ zone,” there will be activities for children at the event; youngsters 12 years old and younger will be admitted free, the announcement notes.Chili has grown in popularity in the United States since the dish crossed the border from Mexico more than 150 years ago as an inexpensive but tasty option in small eateries near the border, according to Wikipedia, which states that “chili parlors” became popular casual dining rooms across the United States starting in the early 20th century.

Originally chili con carne (with meat), the dish has inspired dozens of variations, some featuring the traditional beef, some include other meats, some are vegan variations with no meat at all. Some have beans, some depart from the “bowl of red” tradition with white chili or chili verde (green). Some like it hot, challenging throats with a recipe calling for fiery levels of pepper, while others are prepared with more subtle seasoning. “There are no limitations on which varieties are eligible for competition,” explained Shane Aubrey, an operating partner in Armus Media, the company that organizes the events. “In fact, some contestants enter more than one style of chili,” he said, adding that the contest each year “showcases a staggering array of recipes for attendees to sample.”

Aubrey said this year’s event will feature those he calls “some culinary all-stars”—past winners such as HOBNOB Tavern Dunwoody, 57th Fighter Group and Lazy Dog Restaurant & Bar. Widely known community competitors include teams from St. Barnabas Anglican Church, Phoenix Senior Living, and Young Chefs Academy of Sandy Springs. What is now the Atlanta Chili Cook Off, Aubrey explained, originally was the Brookhaven Chili Cook Off. “When we moved it to Dunwoody, we changed the name to the Atlanta Chili Cook Off to make it clear that contestants from all around the area are welcome. We’re considering creating a winter event and calling it the Georgia Chili Cook Off.”

While the chili competition has always been based in DeKalb County, it attracts contestants from throughout the metro area and even more distant parts of the state.
The event is actually two competitions, Aubrey explained. Amateurs are eligible to win cash prizes—$1,000 for first place, $500 for second place, and $250 for third place. Restaurants and caterers compete for bragging rights and trophies or plaques declaring them winners.

“We are incredibly excited to welcome back so many talented competitors and introduce some fantastic new entries this year,” Aubrey said. “The lineup includes champions like the winners from the Atlanta Realtors Chili Cook Off and the Downtown Madison Georgia State Chili Cookoff, guaranteeing the highest level of chili artistry.”