The annual National Kidney Foundation Chili Cook-Off and Salsa Competition (September 26, Westport Plaza, nkfchilicookoff.org) is not merely a destination for culinary adventurers interested in trying intriguing dishes whipped up by their peers. Oh no. It’s a holy mission. If you do it right, you’ll commune with the chili gods and know perfect peace and contentment. Read on, grasshopper, to glean wisdom from a former judge and chili chowhound.
Finding the Ultimate Chili
Look for trophies and ribbons in the booths. Some “chilihead” cooks are seriously intense—the winners go to a national competition for the chance to win big bucks. But remember, the judging chili has no beans and is not for sale. The grub you can sample (for 50 cents per ramekin) sometimes has beans. Best advice: Look at the chili in the pot before you buy. And go early—some teams run out of food.
Drink Up
Yes, you will need water. Beer’s great, of course, but only water beats the St. Louis humidity. Fluids will cleanse your palate, too, so you can properly judge the sludge.
Enjoy the Sights
There’s a contest for booth decorations and costumes, too, so check out wild booths like the Maryland Heights Fire Protection team, with their matching red outfits, full-size working fire engine, and fire hydrants.
Hello, Mr. Stomach
Some delicate types bring an antacid like St. Louis’ own TUMS for the “after-party.” Let your constitution be your guide.
