NEDERLAND – When I think of chili, I question the meat-to-bean ratio and whether I really need to attend that yoga class later. Despite any apprehensions, I love a good chili with all the accoutrements – sour cream, onions, corn chips, shredded cheese, cilantro, and of course, cornbread.

Very Nice Brewing Company in Nederland had all that and more during their chili cook-off on Sunday, October 13, 2024, featuring nine types of chili.

Now in its 8th year, the annual event continues to support the Nederland Fire Department. Firefighters traditionally serve as judges, and all proceeds go to cover deficiencies in the budget for volunteer firefighter supplies.

The hallmark of a good chili is definitely its taste, but other factors such as consistency and mouthfeel are also important. The curb appeal is judged by the chili's color and aroma.

Fire Marshal Andrew Joslin, Shift Captain Conor Moran, Bobby Swanson, and Steve Cepek had the honor of judging the chilis.

Nine competitors entered, with four red chilis and five green chilis judged in separate categories. Varieties included shredded pork butt, sausage, chicken, beef and even pork ribs. A few of the chilis paid homage to the brewery by incorporating Very Nice beer in their recipes.

Competitor Tom Hammond explained that he browned pork ribs, onion, and garlic before beginning his green chili, which took nearly a day to prepare. He added Very Nice’s Beardless Ale, a dark beer that lent body and a malty aroma to his chili.

With antacids at the ready, the judges were given small, numbered cups of chili and a score sheet. The scoring criteria were as follows:

Color: Chili should look appetizing, bright, and colorful, not dull or bland.

Aroma: Chili should smell enticing, giving a hint of what’s in store.

Consistency: The chili should have a balanced ratio between sauce and meat: not too dry, watery, grainy, lumpy, or greasy.

Taste: Above all, the taste is the most important factor. The flavor should be a combination of meat, spices, and other ingredients, with no single element overpowering the rest.

After-taste: The lingering heat from the spices or peppers.

The instructions reminded the judges to evaluate each chili on its own merits, clear their palates between samples with water (or beer), and refrain from discussing or comparing notes.

During the competition, a tie occurred between two of the green chilis, #3 and #4, prompting a “taste-off.”

Moran noted, “I don’t think this has ever happened.”

After a palate cleanse, the chilis were eaten in reverse order. With suspense building, the judges re-scored the dishes.

In the end, Anita Feeley’s chili #4 took first place in the green chili category, while chili #3, created by Chef Ben Roy of Tres Gringos Mexican Restaurant, took second place. The first place winners received $40 VNBC gift certificates; second place winners were awarded with $20 gift cards.

In the red chili competition, first place went to Chris Fields, with VNBC owner Susan Green taking second (the judges had no idea who made which dish).

After the judging concluded, the hungry crowd took to the chili line. For $3 per ticket, attendees could choose one small bowl or three samples in small cups.

I opted for the samples and tried all nine chilis. No yoga class for me today! My honorable mention goes to Doug Brightwood, whose chili packed a serious kick with the addition of fresh homegrown jalapenos.

When all was said and done, the colorful competition raised $500 for the Nederland Fire Department. 

Thanks to VNBC for hosting the competition.

Special thanks to the dedicated volunteers and firefighters of the Nederland Fire Department for their invaluable service to the community.

Very Nice Brewing Company is located at 20 Lakeview Drive #112 in Nederland and is open Wednesday through Sunday each week. Follow them online at www.verynicebrewing.com and on Facebook at www.facebook.com/verynicebeer. You can also reach them at 303-258-3770 or through their website.