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hirteen culinary artists competed Saturday for top honors in the annual Chili-Cook-off, a benefit for Oriental’s Old Theater. Vegetarian, chicken, and traditional bean and beef recipes – including Bill Wheeler’s claim of a secret ingredient – were sampled by 300+ spicy food aficionados on a perfect weather day in Oriental. Nelda Coats coordinated this year’s cook-off. She reported an anticipated net of almost $3,000 – a Chili Cook-off record.

Taste bud reactions follow:

An oft-repeated scene at the Chili-Cook-off, patrons in line for a sample, here, a sample of Camp Don Lee’s vegetarian recipe.

From the 11 am opening until the 2 pm close, the Cook-off grounds were filled with locals and out-of-towners seeking a gourmet chili sample and a chance to help the Old Theater.

Bill Wheeler claimed to have included a secret recipe, which remained a secret when the Cook-off came to a close.

No one discovered if red hair indicated an exclusive use of red peppers.

John Phillips stirred his pot while Alan Probst portrayed Bob Garner, UNC-TV food critic.

The Neuse Sailing Association chefs served pineapple as a condiment to what was apparently a Hawaiian-Mexican blend.

Did his chili give him a taste of “the Bern” or the burn?

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An accompaniment for chili.

Nelda Coats was so busy facilitating the Cook-off, one wonders if she had time to sample the spicy dishes.

For those who wonder if four legged creatures appreciate Mexican cuisine, it stands to reason that four-legged creatures are indigenous to Mexico.

Spicy food creates an array of different reactions. Some tear up.

Was Pastor Jerry Harper’s reaction an indication of chest pain, or perhaps reverent pause to give thanks.

Chili with beans can create a number of different gastronomical reactions impacting more than the individual consumer.

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Though pineapple was one condiment available, diced green chili peppers were also offered as a topping.

Some reactions to a taste test occurred over a longer time frame, allowing the consumer to savor each individual ingredient in the recipe.

Other reactions were immediate.

After a taste test, some engaged in reflective discussions about the individual characteristics of the 13 plus varieties that were available.

Others engaged in group therapy to gauge the potency of the recipes.

Some patrons tried to coax trade secrets about a white-bean chilli offered by the Pamlico News.

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Ehren Rolle, age 7, was a connoisseur-in-training.

As a chili-aficionado-in-training, Ehren accepted a little encouragement.

Axelson Chiropractic provided a model indicating that upon consuming a high concentration of chili, peppers would become the discs between vertebrae in one’s spinal column.

Al Herlands paid careful attention to the warning by Axelson Chiropractic, something to the effect that if eating this chili produced a side effect of more than four hours of a tingling sensation, the individual should consult a chiropractor.

And the winners were … big time … Neuse Sailing Association members John Philips and Cyndi Little flank Cook-off Coordinator Nelda Coates, profoundly expressing their glee at winning 1st place, the Peoples’ Choice Award, and the Judges’ Choice Award.

With reserved dignity and decorum, the Triton Yacht Sales team accepted honors for 1st Runner-up.

Seacoast Marine – 2nd runner up.

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Nautical Wheelers – Best Mystery Ingredient

Inland Waterway Provision Co. – Best Brought Forth from Past Generations

Blue Crab Yacht sales – Just Like Mama’s

Axelson Chiropractic – Meatiest with the Most Creative Meat – Makes one wonder what meat that was.

West Marine – Sweetest and Corniest Chili

The Pamlico News – Best Chicken Chili

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Paradise Cove Marina – Classiest Chefs

John & Ronda Baker, Out of the box – Bless their hearts, they won “Lord Have Mercy” for the Hottest Chili

Camp Don Lee – Best Vegetarian

Toucan Grill – Kid’s Choice for Creamiest Chili

Posted Tuesday October 27, 2015 by Ben Casey