That’s me in 2008 at Terlingua with my cup of chili on my way to turn in.
About My Chili
When I go to local cookoffs I tend to have trouble getting my 12 points to qualify to cook in Terlingua. This is due to there being some fantastic chili cooks in this part of the world and my recipe seems to have a pretty good shelf life. Meaning the larger the cookoff, the better mine gets on the judging table. Well, to an extent. At really big cookoffs, buy the time the final table is tasting, the chili might be stone cold. Salt and other spices get stronger or deminish as the dish cools and changes the flavor.My Terlingua Chili Record:
In the last three years I have qualified to cook at the Terlingua International Chili Championship.- In 2008, in addition to winning One-Person Show, I also made it to the quarter-final table with 41 others, but only 51 cooks beat me (us).
- In 2007, only 62 cooks beat me. That’s to say I managed to get to the quarter-final table with 51 other cooks.
- The first year I cooked, in 2006, I got 17th place. Not too shabby!
Because I live in Texas, I need to get 12 points to qualify.