The annual Chili Cookoff in Denham Springs, Louisiana, showcased creativity and community spirit as 22 contestants vied for the title of best chili on March 2, 2024. This year’s event, held in the Antique Village, featured a mix of traditional recipes and innovative twists, culminating in a vibrant celebration of local flavors.
One standout entry came from Jacob Roark, who incorporated elk into his chili, a choice that set him apart from the competition. “Elk is known as the best wild game meat, so that is why I went after it,” Roark explained. His approach paid off, as judges voted his chili the overall winner. Roark, who runs a catering business, revealed that he faced challenges sourcing elk but found a solution through a friend’s connection to a recent hunter, ensuring his dish had a unique edge.
While Roark’s elk chili impressed many, other competitors opted for more conventional ingredients. Steven Campo, representing Cajun Cookers, was among them. His chili, seasoned with a personal touch, earned accolades as well. “My secret ingredient is love,” Campo stated, highlighting the passion behind his cooking. Although he works as a crane operator, he considers cooking his true calling.
Chili enthusiasts at the event expressed their enjoyment of the diverse offerings. Edward Riley remarked that a good chili should make you sweat, indicating his preference for spicier dishes. “It has put me in the mood to go home and make some chili,” he said after sampling various entries.
Family participation was a theme for some contestants, including Richard Miller, whose traditional chili featured onions and a careful balance of spices. Although he placed third this year after winning the top spot last year, Miller emphasized the importance of family engagement. “It’s fun for us to be here because it is family-oriented,” he noted.
The event not only brought together chili lovers but also featured a variety of vendors, enhancing the community feel. Elizabeth Baudoin, one of the event organizers, shared that the cookoff saw an increase in both participants and vendors compared to last year. “We love having the vendors here to give it a farmers market feel,” she stated, noting that proceeds from the event contribute to the preservation of historic buildings in downtown Denham Springs.
As the aroma of bubbling pots of chili filled the air, attendees enjoyed the festive atmosphere. Baudoin expressed satisfaction with the turnout, highlighting the community’s enthusiasm for the event. “This year we are doing pretty good,” she said, reflecting on the success of the cookoff.
The Denham Springs Chili Cookoff not only celebrates culinary skill but also fosters community bonds, making it a cherished annual tradition in the region.
