I went to my first Chili Cook-Off in 1985. My taste buds were impatient as the air
filled with aromas of garlic, Tabasco sauce, and who-knows-what. Anything goes in
these recipes – even moose. OK, I guess
that’s acceptable.
I was working for the local paper at the time, and my job
was to get some pictures of the judges.
When the cook-off ended, they took samples to the judges’ table.
My mouth was watering. I took some pictures, then headed for the
chili tent. It only took me a couple of
dives into the swarming mob to get to the chili pots. They were emptying fast, but I did manage to
sample enough to catch my mouth on fire.
I’ve got to hand it to the judges. They had a tough job! How can anyone taste samples from thirty-five
pots of hot chili and live to tell it?
At the end of the judging, I went back over there to see how they were
doing, and I was sure glad I hadn’t waited until then to take their pictures.
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