Coming from his sold-out meet and greet, dressed in snakeskin boots and smoking a cigar, Guy Fieri took the stage to announce the winners of Humboldt County Fair’s Chili Cook-off, calling it “some of the best chili” he has ever seen. The grandstands were the epicenter of a flavor explosion on Aug. 21, as 12 teams competed for the best chili at the fair’s chili cook-off. (See photo slideshow below.)
Fair attendees had free access to sample the cook-off and fill their tummies with chili. Tickets were also available for purchase on-site for $10 or $11 online to vote for People’s Choice winner. Included in the price was a novelty mug, they ran out near the last hour of the event. While attendees only received 10 tickets to vote for People’s Choice, they could also purchase an unlimited number of $5 tickets to vote for the Golden Buzzer winner.
Alex Williams, a Eureka resident, attended the chili cookout for the first time and ranked Bob’s Ferndale as her favorite, highlighting the cornbread as a “perfect pairing” with the chili.
Don Hofacker, who has attended a number of chili cook-offs, says that he is looking for “real thick” chili with “just a little bit of bite to it,” adding that while he had yet to try every team’s, his current favorite was from the Luster Boys.
Thirteen judges taste-tested each anonymous competitor’s chili, taking into consideration flavor, texture and spice as factors for ranking them, according to Fieri. While he did not personally judge the contest, Fieri says he invited some “big chefs” to help judge. As for who those judges were, cook-off staff refused to say on site, and subsequent requests made by the Journal by phone went unanswered.
The Luster Boys took home the People’s Choice prize with their classic chili. Head chef Kacey Luster says it was a recipe from his great grandfather Allan Peers that he found in a local cookbook made in the 1950s.
“So, the chili was bacon, onions, Italian sausage, ground beef, red kidney beans, parmesan cheese — a lot of Parmesan cheese — and a good amount of Great White [beer],” Luster says, adding that he likes his chili with a lot of meat. The Luster Boys’ chili was a perfect representation of a classic chili with just the right consistency (although I prefer mine spicier).
The Luster Boys are planning to compete again next year, aiming even higher.
“Next year, probably a little less meat but not a lot of tomatoes because it was just too much tomato, and we didn’t have enough time to add the beer,” Luster says.
Head Chef for PG&E’s team Colin Moxon sprinted to the stage claiming their trophy as they took home the Grand Champion award. Moxon says the recipe was one he used to win a small chili cook-off at a school.
“We tried to use as many local in ingredients as we could, and we gave it our best shot,” he says.
PG&E’s winning chili was an all-meat chili with no beans featuring five kinds of meat: smoked pork, ground pork, ground beef, tri-tip and bacon. The team also offered to top it off with homemade cornbread made by teammate Paula Pavlich. Together with the cornbread, it was sweet and a little bit spicy.
The team donated their reward money to the Guy Fieri Foundation, which serves first responders, veterans and active military servicemembers.
“Our motto is serving those who serve us,” Fieri says. “Freedom isn’t free …. We feel that the veterans need to be recognized and celebrated. And then you have all these amazing first responders that do so much and don’t get the thank yous and the recognition they deserve.”
Native Sons of the Golden West came in close on PG&E’s heels, winning the Reserve Champion award with their chili featuring full chuck roast, pork cuts and lots of chili spice, topped with feta cheese and bacon bits.
Ferndale Rotary Club won the Golden Buzzer award, earning them a signed 8-inch chef’s knife signed by Fieri, which they plan to giveaway at a future event.
Alexandre Family Farm’s team earned themselves the Spiciest Booth award with their sour cream-topped pork and beef chili.
Coming in with the Craziest Crew award were the Humboldt County Cattlewomen, who served up a chili topped with juicy chunks of barbecued tri-tip.
After tasting a bellyful of chili, my personal favorite of the event was served by Mad River Kitchen, seasoned with homemade adobo. Resembling a stew more than chili in its consistency, it’s rich with perfectly cooked meat and just the amount of kick that brings some heat to the back of your mouth.
A number of teams’ chili supplies were down to scraps at the bottoms of their pots. And while I enjoyed my fair share of chili, I hope next year brings even more heat, both in flavor and competition.
This article appears in ‘Come Back Young Again’.