A bar and a restaurant in Wilson do a fundraiser for the local Hospice and charge 6 bucks a head for people to attend the and eat all they can during the afternoon.
50/50 split drawings, Chinese Auctions, and bake sales supplement the cover charge with all revenue going to Hospice.
There were 28 entrants this year, represent by chefs and cooks from local restaurants as well as armatures such as me that want to try their luck. This year’s food (and one of my specialties): Chile con Carne.
I make mine very thick with whole tomatoes crushed by hand, along with big chunks of ground beef, red and green bell peppers, and Spanish onions. Additionally, instead of kidney, I use a mix of black beans, black eye beans, great northern beans, and chili bans. I don’t make it real hot; I put about 6 sliced Jalapeños and some crushed red hot chili’s. And, to take away the tartness of the crushed Romano tomatoes, some molasses. Plus generous amounts of crushed garlic, ground cumin, and chili powder.
The judging panel also consisted of persons from the restaurant biz, and I was quite flattered to take second place.
It was a fun afternoon of fundraising, beer, chili, football, and friends……
S