A little rain didn’t get in the way of chili-lovers gathering in Memorial Park for the La Grange Park Chamber of Commerce Annual Chili Cook-Off.
The event was co-sponsored by the Community Park District of La Grange Park, drawing about 100 people who turned out Sept. 21 to sample home-cooked chili, with prizes handed out at around 7:45 p.m.
“This is fantastic,” Benjamin Boyd, representing Interfaith Community Partners, was the First Place Winner. “I’m feeling pretty good.”
Boyd’s chili, Texas-style, was completely his own concoction, and the only one in sight that had macaroni, although he served it on the side.
He used four pounds of cubed steak, two pounds of Jimmy Dean Sausage, and a long list of other ingredients, including onion, jalapeño peppers, onion, garlic, cumin, and caramelized peppers.
And there were no beans in Boyd’s chili, although he provided them on the side for those who couldn’t do without.
In a generous mood after taking first place, Boyd said he’d give his recipe to anyone who asked for it.
Second place went to Derek Rockwell, an employee with the Village of La Grange Park.
“I’m happy, but my wife will really be happy,” he said.
Third place went to Nick Chuchna and Christine Irvine, employees of Plymouth Place Senior Living.
“Nick’s Soon To Be Famous” chili not only took third place, but was judged by the audience to be their favorite, winning the “People’s Choice” award.
“I’ve been working on this for years,” said Chuchna before the 10-judge team began determining the winners.
Chamber President Sheri Sauer was pleased with the turnout.
“This is to raise money for the Chamber, and involve the community and businesses,” she said. “It’s a way for people to get to know people in the business community.”
In previous years, the Chamber’s chili cook-off had been an every-year event, but had only been resurrected last year after a 10-year hiatus.
Last year’s first place winner, Public Works Supervisor John Jandak, or “JJ,” as everyone knows him, returned with his chili, and he described his recipe.
“It has two beef briskets, with three kinds of peppers and three different paprikas,” he said. “It’s slightly sweet with a little heat.”
The 10-person team of judges included Village Trustee Mike Sheehan, and members of the Chamber’s board.
Describing the voting process, judge Michelle Bednarz, the Chamber secretary, described the voting as a collaboration.
“We just put our heads together and look at how we scored each one,” she said.
Each of the 12 entrants seemed to have a story behind their chili.
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Charles Hitzeman, of Hitzeman Funeral Homes described his chili, “Heaven’s Gate,” as a “soothing recipe. It’s not hot and spicy. It’s comfort food.”
Village employees Sandy Bakalich and Steve Storey presented a chili with cinnamon rolls, which is inspired by a take on chili popular in Nebraska.
Katherine Padgett, President of the La Grange Area Historical Society, presented “Hot Dawg Chili,” that had a little help from out of state.
“The beef hot dogs come from a private butcher in South Haven, Michigan,” she said.
Jim Beran, of Beran Insurance, used three different smoked meats, a brisket, shoulder meat, and ground beef.
As Beran listed all the other ingredients in his chili, he noted he was flexible.
“Next year it will not be the same,” he said.
Two different beers were available from Hop District Community Brewing, 23 E. 31st Street, a local establishment that opened in 2022.
Shayne Hansen and Jim Koblish co-own Hop District, and she said the business was thriving.
“We’re crazy busy, but happy about it,” Hansen said. “The local residents are our bread and butter.”
One resident was happy.
“This is fantastic,” Chris McDaniels said. “This is the best and I’m right down the street.”
Asked if he was a judge, he said, “not officially, but maybe I should be.”
Hank Beckman is a freelance reporter for Pioneer Press.