Sunny skies and unlimited chili proved to be the perfect combination.
The Bonnyville and District Chamber of Commerce once again held the annual Chili Cook-Off Friday, July 28, as part of the Bonnyville Pro Rodeo and Chuckwagon Championships. Proceeds from the event went to the Bonnyville and District SPCA.
The lineup of residents excited to get their hands on fresh chili stretched far beyond the boundary on 50 St. and onto 50 Ave.
Upon collecting their bowls, attendees were pleased to find out entrants meant business this year.
“All of our chili cookers stepped up their game this year, and everyone was out, enjoying it. We're really happy with the turnout. It's been fabulous,” said Tanya Oliver, executive director of the Bonnyville and District Chamber of Commerce.
The hardest task of the day belonged to the judging panel made up of town Coun. Jim Cheverie, president of the Chamber of Commerce Robyn Ducharme, and special guest chuckwagon colour commentator Billy Melville.
When it came time to choose the tastiest chili, the sweet and tangy flavour put forward by the Lakeland Credit Union slightly edged the competition.
The most popular entrant among the crowd came from the ATCO Group, as they took home the cook-off's first ever people's choice award.
“It just has the right amount of spice to it. Not too hot, but a lot of flavour and really good spice,” said Bonnyville resident Neil Resch.
Topping dessert chili with whipped cream and a cookie was enough to secure ACFA the title of most unusual chili.
Competition for the most sensational dish was tight, but in the end, Nelson Lumber edged out the competition with their mystery meat entry.
Residents crowded the Nelson Lumber booth, attempting to guess the type of meat used in the chili they couldn't get enough of.
Anyone who could guess all four animals correctly walked away with a prize. The quirky contest, mixed with high-spirited cooks made the difference in the end.
“We're hoping it was the chili, but the energy we brought definitely didn't hurt. We love getting out in the public and having a laugh with folks,” said Nelson cook Chris Coyle.
As nobody guessed it right, Coyle revealed the answer to the question on everyone's mind. What exactly went into the Nelson chili?
“We used ground pork, beef, chicken, and three different kinds of deer sausage. Honestly we were just happy to be here. First time luck I guess,” exclaimed Coyle.
When all was said and done, residents left full to the brim, ready to take in the rest of the rodeo.
“It's the best way to kick-off the weekend,” said Bonnyville resident Tyson Watters. “I've been to a couple of these now. It's a great outdoor atmosphere, the money goes to a good cause, and a good bowl of chili is hard to beat.”
