The White Rock Local Market has gotten off to a robust start this spring. Every year the size, selection and general merriment grows for the "Only Growers, Only Makers, Only Local," market. And that makes us happy. In a few weekends, Saturday, April 27 to be exact, the market will hold the 3rd Annual WRLM Chili Cook-Off and organizers need you to go ahead and sign up already.
The chili cook-off is broken out into categories: vegetarian, spicy (but, be nice), traditional (beans or no beans?), wild card (again, be nice) and best booth design. So, maybe you suck at cooking but have a flair for pulling a space together.
There are three little rules you need to take note of:
1. Cook a lot of good chili. Two gallons is preferred for the judging and tasting. 2. Have samples ready by 10:30 a.m. 3. And, actually, just two rules.
Deadline to enter is April 22. The market alternates locations each weekend, and this event will be at the Green Spot (702 N. Buckner Blvd.) from 9 a.m. to 12:30 p.m.
Oh. No open flames! That was the third rule. April can be windy. Let's be safe.
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There will be three judges for the cook off: Corby Davidson, co-host of The Hardline on 1310 the Ticket; Daniel Vaughn, BBQ Snob and Texas Monthly barbecue editor (and bacon soap maker); and Josh Yingling, co-owner of Goodfriend Beer Garden and Burger House.
If you don't want to cook, but want to eat, you can pay a $7 tasting fee and do just that.
Visit the WRLM cook off page for the specifics.
Now, let's all get snarky and argue about proper chili. For instance: beans. Beans certainly go in chili, right? Or, what about those kids in Cincinnati who put cinnamon in their "chili"? Ugh, that is so not chili. I've seen people put mustard all over their chili, which is sort of odd, but makes sense if it's atop a chilidog. (Maybe?) What's the worst chili you ever had? Or the chili that changed everything for you?