COMMENTS (4)

Chili Cook-Off mixes food, fun and charity

By Kristin Day
The Daily Reflector

Friday, August 21, 2009

Fresh vegetables, hand-picked beans and fresh ground beef are most important in making the perfect batch of chili according to Chief Linwood R. Hines. No extra fancy spices are necessary.

Hines, battalion chief of safety and training at Greenville Fire-Rescue, bragged about his special recipe as he stood alongside other competitors at the United Way Chili Cook-Off on Friday afternoon at the Fire-Rescue station downtown. I was there as a judge and, after tasting 18 samples from Pitt County's finest, can attest to his batch being one of the best.

"The only key for this recipe is selection and patience," Hines said before judging began.

The cook-off, which started at 11 a.m., featured nearly 20 pots of chili made by locals — mainly city employees — who used beef, chicken, corn, jalapenos, peppers, spaghetti noodles and many other still-unknown secret ingredients. The city's financial services department also was on hand selling baked goods to raise money for United Way.

Other judges included Cecelia Scott, director of the United Way of Pitt County, and Allan Hoffman, anchor at WNCT. Among the judges' favorites were the thickest, most flavorful and spicy concoctions, including a creamy chicken chili.

"It's always fun to come out to the fire department," Scott said. " ... I mean, the fire department and hot chili, it just goes together."

After filling up to the brim, the collaborated scores made Hines the winner, adding to a bit of controversy and speculation that he had bribed the judges.

Billy Merrill, who had never entered his chili into competition, placed second.

"I feel absolutely delighted," he said. "I just wish I had more."

"I sampled the winning chili, and his is tough to beat," he added.

Captain Wayne Harris' chili placed third.

While the judges sampled each recipe, guests — including a couple of tables full of fire department recruits — were able to buy a bowl of their own favorite choice. Visitors received a bowl of chili, crackers and a beverage for $4.

But Hines, Scott and Fire-Rescue Secretary Kristin Gibson said they're thinking about moving the chili cook-off to a cooler month next time. Perhaps February. They also said there's talk of beginning a homemade-ice-cream making contest.

Whether or not the contest will include toppings is up for debate.

Contact Kristin Day at kday@coxnc.com or (252) 329-9579.