The spice is right
Approximately 50 people attended the Rod and Gun Club’s chili cook-off, Friday, for a chance to sample different types of chili.
The cook-off gave four cooks who entered the contest a chance to test their culinary skills with different spices and meats. The cooks brought their own flavor and style of chili. Some of the main ingredients in the chili were made of beef, turkey, elk or buffalo.
The winner of the cook-off was Spc. Katarus Moore assigned to Company F, 1st Battalion, 35th Armor Regiment, 2nd Brigade Combat Team, 1st Armored Division.
“You’re nervous because you don’t know your competition and you don’t know how the judges are,” said Moore. “It boosts my confidence to see people enjoy food.”
Moore said he wants to pursue his culinary dreams and to have seven different restaurants in seven different cities.
The club organized the cook-off as a way to show off the gun range and to give Soldiers something to do.
The entry fee was waived for chili contestants who had an opportunity to win prizes such as a $50 Wal-Mart gift card.
“The funds raised [will] go to the next chili cook-off,” said Melinda McWeeny, assistant manager for the Fort Bliss Rod and Gun Club, who also added the club is aiming for a summer cook-off.
Chili lovers indulged in a wide variety of chili, cornbread and drinks.
Anyone interested in participating in the next chili cook-off should contact McWeeny at the Fort Bliss Rod and Gun Club at 568-2983.