!Quierras Mas! Press Releases

Tyler Paper.com

 Cooks Get Stirred Up For Rose City Chili Cook-off

By COSHANDRA DILLARD
Staff Writer

March 7, 2009

Creating a unique take on chili is a pursuit that most chili cook-off participants are passionate about. Whether adding distinctive, secret ingredients or letting it simmer long enough to get flavors melding, chili chefs have it down to a science.

That was the scene Saturday at Gander Mountain in Tyler, in which 68 teams competed during the Rose City Chili Pod's 28th annual cook-off. But it wasn't all about chili. There were nine bean entrants and 14 in the wings category.

For a $3 donation, the public tasted and judged entries for the coveted People's Choice award.

People had a chance to taste chili from teams such as Slam Dunk Chili, Kickapoo Chili and Wayne'O's Chili and entrants came from across Texas, Louisiana and Arkansas.

Forty of the entrants were members of the Chili Appreciation Society International, who earn points that advance them to other chili competitions. They seek the Terlingua International Cook-off, held every year near Big Bend Park, where they have a chance to compete against chili fanatics from around the world.

Saturday was the first time Keith Mumaw, of Allen, had entered the Tyler contest, but has been cooking chili for several years and has a Tex-Mex cookbook. He took home first place and best of show awards at State Fair of Texas cooking competitions.

His Quierras Mas Chili team displayed its Mexican relish, a spicy blend of peppers, carrots and onions, which he sells at six retail stores in North Texas and online.

Mumaw's special ingredient for his chili is a smoked jalapeno, or chipotle, powder.

"It's fun to blend the spices and flavors," he said.