tag:blogger.com,1999:blog-6982942746138083135.post8300218196719447966..comments2011-01-18T22:11:53.849-05:00Chad Sparksnoreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6982942746138083135.post-30473205980729770592011-01-18T22:10:44.502-05:002011-01-18T22:10:44.502-05:00Yeah, you missed a good time! <br /><br />Great questions! There were over 100 guys there last night. <br /><br />We had true professionals from outside our church as judges. We usually get some of the very qualified men in our church to be judges. You know, restaurateurs, chefs, or just great cooks. The result has been that we have perhaps lowered the bar a little since some of our own best talent is judging and aren&#39;t able to enter their own chili recipes. So this year we had Nashuan Natour, owner of Nick &amp; J&#39;s Restaurant; Edward Oliwa, owner of We&#39;re Cooking Restaurant; and Chef Pat Peterson, Ruby Tuesday&#39;s Director of quality food and service. Larry Smith was a pinch hitter judge since his fellow Food Network associate was unable to make it.<br /><br />We had over 20 chili entries in all, about half were traditional (red chili, most of the meat is beef), and half were non-traditional (all others: venison, chicken, whatever).<br /><br />Haha, yeah, the guys are giving me a hard time about the brown sugar and maple syrup. The maple syrup really is a key ingredient. I&#39;ve tried molasses, but the syrup is better!Chad Sparkshttp://www.blogger.com/profile/09458192187987269170noreply@blogger.comtag:blogger.com,1999:blog-6982942746138083135.post-74289033585880939532011-01-18T21:34:00.168-05:002011-01-18T21:34:00.168-05:00Chad that is funny! I wish I could have been there. So how many people entered chili. who were the judges? Were there different &quot;categories&quot;? Did you all have a big crowd? <br />I am going to try the chili recipe. but it sounds like it is a little sweet for my taste. What is with the maple syrup.<br />Hahaa...just kidding. Talk to ya later buddy.<br />Mark FletcherAnonymousnoreply@blogger.com