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Chili cooks have three chances in Maine to bowl judges over

Chili cook-offs will be held this weekend in Wells, Westbrook and Scarborough.

By Meredith Goad mgoad@mainetoday.com
Staff Writer

At least two dozen members of the International Chili Society will descend on Scarborough Downs to compete in the Southern Maine Regional Chili Cook-Off on Sunday.

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HOT TIMES

MAINE STATE CHILI COOK-OFF

WHEN: 11 a.m. to 3 p.m. Saturday

WHERE: Wells Junior High School, 1470 Post Road, (Route 1), Wells

HOW MUCH: Free parking and general admission, but if you want to taste any chili or vote for People's Choice, you have to buy a $5 "Chili Tasting and Sampling Kit."

WHAT ELSE: Includes music, food vendors, crafters and a People's Choice event

INFO: 646-2451; www.wellschilifest.com

WESTBROOK LADIES AUXILIARY CHILI AND CHOWDER COOK-OFF

WHEN: 6 to 8 p.m. Saturday

WHERE: Knights of Columbus Hall, 89 Saco St., Westbrook

HOW MUCH: $10 to submit a dish; $5 to taste and vote

INFO: 310-8510

SOUTHERN MAINE REGIONAL

CHILI COOK-OFF

WHEN: 11 a.m. to 4 p.m. Sunday

WHERE: Scarborough Downs, 90 Payne Road, Scarborough

HOW MUCH: $7, or $5 plus two canned goods that will be donated to Good Shepherd Food Bank. Children under age 12 get in free with one canned good.

WHAT ELSE: Includes music, food vendors, children's activities, a People's Choice event and an appearance by Birdie Googins ("The Marden's Lady")

INFO: Call the Chili Hotline at 396-6534.

The ICS cooks, joined by at least 20 amateur chili cooks, are coming from all over the country to try to qualify for the ICS World Chili Championship Oct. 1-3 in Manchester, N.H.

They'll have two chances to qualify this weekend, because the Scarborough cook-off follows Saturday's Maine State Chili Cook-Off at Wells Junior High School, part of the town's Annual Chili Fest. That contest is also ICS-sanctioned.

If you prefer something a little more laid back, there is – believe it or not – a third choice. The Westbrook Ladies Auxiliary is holding its annual Chili and Chowder Cook-Off Saturday in Westbrook.

The Southern Maine Regional Chili Cook-Off benefits Meals on Wheels.

Both the Wells and Scarborough competitions include a People's Choice contest with a first prize of $250. There's no entry fee for the People's Choice contest in Scarborough, but cooks are asked to bring at least two gallons of chili from home to help feed the crowd.

Don't be surprised to find the "professional" chili is a little different from what the amateurs bring to the table.

"Most of the newer cooks tend to make chili the way they've been making it for years, or the way their mother made it, and that's basically big chunks of meat, big chunks of vegetables," said Bill Noonan, an organizer of the event who has made it to the World Chili Championship six times and won a James Beard Award for his chili in 1997.

ICS-sanctioned chili is basically meat and sauce with spices. The meat is usually cubed tri-tip beef, a cut from the bottom sirloin that has become popular on the chili circuit because it is low in fat.

"You don't see any real vegetables, and very rarely would an ICS cook use hamburger meat," Noonan said. "It's cubed meat in a very flavorful, spicy sauce."

Both ICS-sanctioned cook-offs feature three categories of competition: red chili, green chili and salsa.

Next year, the ICS will be adding a category called "Homestyle Chili," Noonan said.

Staff Writer Meredith Goad can be contacted at 791-6332 or at: mgoad@pressherald.com