CLEARFIELD – Thursday marked this year’s version of the Chili Bowl, presented by Clearfield Hospital Hospice at the Clearfield County Driving Park. This year’s theme was “Hang 10 with Hospice,” and invited those who entered chili into the competition to dress Hawaiian.
“I enjoy it,” said Donna Tubbs. “There are lots of great chilies.”
“The entertainment’s great,” said Patricia Watson.
Both woman said their favorite chili was the Rotary International Chili, which was made by Bill Williams Jr. and Bobbie Sopic.
Another interesting aspect of the Chili Bowl is the butterfly release. People can purchase butterflies in memoriam of someone or to honor the living. The culmination of the ceremony is the release of the butterflies.
The Chili Bowl itself is to raise funds for Clearfield Hospital Hospice, which provides care and support for terminally ill patients and their families.
I am a food junky. I love to try new foods everywhere I go. So after spending a little time looking at and smelling all of that chili, I just had to try it. All of it.
That’s what I told myself, anyway.
Out of 40-plus chilies, I ate 17. That doesn’t seem like much, but trust me, it adds up. I truly admire the judges for their ability to eat so much chili. Next year, I’ll have to take some pages out of their books.
All 17 had something different about them, whether it was tanginess, spiciness, or texture.
Here is what my taste buds told me about some of those 17.
The “Hay What’s Cookin'” chili by Anonymous was sweet and spicy, as compared to “Down on the Farm” chili by Clayton R. Hixon, which was full of tomotoey goodness. Both of these chilies could be found at the Cherry Corner Bible Church stand.
Curves of Clearfield’s “Curvaceous Chili Loau” by Kim Luzier had a great spicy aftertaste, and the corn that was in it provided a nice pop inside the mouth compared to traditional chili ingredients.
Matt Milliron’s and Val Miceli’s “Chesapeake Chili” was something different. It had shrimp, scallops, and other seafood goodness. But I was confused. Was it a chowder, or was a chili? Well, either way, it was really different, and very refreshing.
The Clearfield Center for Children’s “Captain Cool and the Coconuts Chili” by Jeff Achmoody was a nicely balanced chili. It wasn’t too hot and had the right amount of everything.
The Rotary Club of Curwensville’s “Rotary International Chili” had beans in it I’d never heard of before. But I liked it. All those beens added different textures for the mouth to crazy on.
A chili that reminded me of a home-cooked meal was Alice Otter’s “Beach Blast” steak chili. It reminded me of Swissed steak, which I love. It had this great tomato taste coupled with pieces of steak.
The hottest chili I ate was Kevin A. Beardsley Funeral Home’s “Fill R. Up Chili,” by Aaron Westover. This chili was hiccup-hot chili. That’s that kind of hot when you eat it too fast, you get the hiccups. Well, Westover’s chili was hot, and that heat lasted.
For everyone out there who’s chili I did not, and could not try, I apologize. And for those whose chilies I did eat but did not mention, I apologize as well, my stomach is making noises I’ve never heard before.