The tower of 29 empty chili cups Gemma and Noddy Naiken balanced in their left hands Saturday afternoon were a dead giveaway the couple knew what they were doing.
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It was the unseen contents of the backpack slung over Noddy Naiken’s shoulder that edged them toward chili-eating greatness.
“I’ve got my little backpack here, where I’ve got a full bottle of Pepto [Bismol],” he said with a laugh, rattling off other medicinal products he stocked, should things take a turn for the worst, digestively speaking.
This was the fourth time the Lake Nona couple attended the Orlando Chili Cook-Off. The event, organized by Orlando Weekly, was in its eighth year as it took place at Festival Park Saturday.
Funds raised from Saturday’s event went to the Alex’s Lemonade Stand Foundation for Childhood Cancer.
Enthusiasts had access to nearly 100 different types of chili, created by competitors from as far away as Texas, said Graham Jarrett, the weekly’s publisher. About 15,000 people were expected to attend.
“There’s so many people that have their chili recipe [that] they think is so much better than everybody’s chili recipe,” Jarrett said.
Saturday showcased a mix of individual competitors, business groups and even offerings from local restaurants such as Sonny’s BBQ and Tony Roma’s Steakhouse Restaurant. They all vied to win one of two titles: people’s choice or judge’s choice.
Beyond local chili fame and bragging rights, Jarrett said the cook off was a sanctioned event with Chili Appreciation Society International, meaning if a team placed in Saturday’s competition, they would earn points that could help them qualify for the International Chili Cook Off.
“We’re an important stop on the chili circuit,” said Jarrett.
Justin Bliss, owner of Clermont-based Culinary Bliss, chose the cook-off as his first competition because he had a chili recipe he spent years perfecting.
Bliss, like every other competitor, wouldn’t reveal the secret ingredients he uses, but he thought his use of lamb might set him apart from his challengers. He also thought his attention to detail in the final presentation would help too.
“We try to make it visually stimulating so everybody loves it before they even try it,” Bliss said. He topped his chili with fresh-chopped parsley and parmesan cheese.
In addition to learning the ropes of cooking competitions, Bliss said he wanted to support Alex’s Lemonade Stand. Bliss’s girlfriend, Nevane Zimmerman, was a survivor of childhood cancer herself, defeating Acute lymphoblastic leukemia.
Saturday also featured the World Chili Eating Competition, highlighting professional competitive eaters Joey Chestnut, Miki Sudo, Carmen Cincotti, Geoffrey Esper, Gideon Oji, Badlands Booker and Nate Biller.
Chestnut, commonly known for his participation in the annual Nathan’s Famous Hot Dog Eating Contest, successfully defended his title by eating slightly more than two gallons of chili in five minutes.
More casual chili eaters, like the Naikens, did not anticipate eating that much. They expected to eat less than a gallon between the two of them over the course of the day.
But they did have a strategy.
“You don’t eat breakfast because you’re not going to make it through if you eat breakfast,” Gemma Naiken said.
[email protected] or 407-420-5414; On Twitter: @CaitlinDineen
[email protected] or 407-420-5414; On Twitter: @CaitlinDineen
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