One of Ann Wildman’s favorite chili recipes has dill in it.
“It is so good,” said Wildman, director of special events at the Gorton Community Center in Lake Forest.
Dill in chili? Sure — there are so many ways to make chili, Wildman said, and one way to brighten up the dreariness of a cold, January day is to share homemade chili with friends and family.
That’s why Wildman and the staff at Gorton Community Center thought hosting a chili cook-off Jan. 19 would appeal to those who want to get out of the house and combat the January blues.
“We often have a big success with turnout in winter months because people are looking for things to do,” Wildman said.
The cook off is designed for not only chefs who love to concoct vegetarian and meat-based chili, but also for those who love tasting it and want to give a thumbs up to their favorite.
Chili, for this contest, can include any kind of meat or meat substitute, cooked with chili peppers, or other peppers, spices, vegetables and other ingredients. Chili may or may not include beans.
Entrants pay $50 and are asked to bring two crock pots full of their world-famous chili ready to be plugged in at 3:15 p.m. and heated up for the tasters.
Doors open to the public tasters at 4 p.m. They pay $5 per person and can taste whichever chili they’d like. Cooks will include a list of ingredients and spiciness range to help tasters choose. In addition, tasters will get dinner with a bowlful of vegetarian or meat-based chili made by Pear Tree Catering.
“We know they’ll be hungry and only get a taste of the chili entered, so we wanted to include dinner,” Wildman said.
In addition, tasters can purchase locally crafted pottery bowls in which to eat their chili. Artisan Laura Carney will sell bowls and other of her pottery creations at the event.
“This is something we thought would be fun and bring the community together, “Wildman said. “People really get into cook-offs in this area,” she said.
Fifteen spots will be open for competitors on a first-come, first-served basis — either as individuals or a team. Professional chefs are welcome, she said.
“We ask them to bring the accoutrements or garnishes that go with their chili. For example, a Tex-Mex white bean chili might require an avocado and cilantro garnish. Other chili goes well with cheddar cheese and oyster crackers,” she said.
Entrants can send a photo of themselves and a chili bio that will be posted on the Gorton Center’s website. “This is where people can be cute and creative,” Wildman said. “Perhaps it was their great grandmother’s chili recipe that passed on through generations.”
The recipes will not be revealed online and chefs aren’t required to pass out the recipes with their secret ingredients at the event unless they’d like.
Winners will be announced at 5:45 p.m.
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Wildman, who can’t enter because she’s running the event, said she makes chili a few times a month during winter.
“I’ll make it traditional style chili, then I’ll add a little bit of Bloody Mary sauce and a little bit of smoke,” she said. Other time she makes chicken chili with black beans.
First-, second- and third-place prizes will be awarded based on the people’s choice. Wildman won’t say what the prizes are, but promises they will be fun and related to cooking and chili.
In addition, attendees can win prizes such as tickets to movies and music at Gorton Center, she said.
Young and old also can participate in corn hole and bag toss games. Face-painting will be provided for children. “And we have a giant Connect Four family game,” Wildman said.
A cash concessionary area will feature alcoholic and nonalcoholic beverages.
Chili Cook-off
When: 4 p.m. Jan. 19
Where: Gorton Community Center, 400 E. Illinois Road, Lake Forest
Tickets: $50 for entrants, $5 for tasters
Information: 847-234-6060, gortoncenter.org/event/chili-cook-off
Sheryl DeVore is a freelance reporter for the News-Sun.