TUESDAY - August 28, 2007

Thistledown Regional Chili Cookoff

Sat. 8/25/07

North Randall, OH.

Thistledown Race Track

Thistledown Race Track was again the setting for the 7th annual Thistledown Regional Chili Cookoff and sanctioned by the International Chili Society.

This is a very easy and accommodating cookoff to attend. The Cooks can pull right into the paddock lane and unload at there table that was set up for the and then park just next to the paddock entrance.

Cooking is done under the paddock cover looking right at the race track and finish line. Betting is immediately behind them by automated machines or teller windows. And, many of the cooks took advantage of this with a couple of them having a very good day! (along with the chili)

Brent Reitz (General Manager) of Thistledown again really takes care of the cooks and judges, not only with excellent room accommodation and prices as well as very, very nice "goodies" for all.

Brent along with Heather McColloch (Marketing Director) just seem to always have everything in place and really take care of business.

Our hats are off to both of them for all they do for the Chili people and the ICS.

Ken Kostal (cookoff Chairman) again assembled a great group of chiliheads for this Regional qualifier. Although many of the past contestants were already qualified he still had a great turnout.

This is a direct result of Ken's hospitality and appreciation of all of the ICS members.

We had a wonderful day of chili cooking as the rains stayed away all day until after the chili was judged and the racing was over......Whew!

Several hundred dollars was raised by the contestants for the Thistledown Jockey Charities Fund.

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Now for the results........

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SALSA 11 contestants

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3rd = Tom Hoover 11 pts (Columbus, OH.)

2nd = Richard Chauvin 12 pts (Windsor, Ont. Canada)

1st = Gail Donovan 16 pts (Cincinnati, OH.)

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VERDE 12 contestants

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3rd = Wes Carlson 5 pts (Loves Park, IL.) won a 4 way tie

2nd = Ron Smith 6 pts (Huntington WV.)

1st = Tom Hoover 16 pts (Columbus,OH.)

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RED 14 contestants

5th = Wes Carlson 6 pts (Loves Park, IL.)

4th = Tom Hoover 8 pts (Columbus, OH.)

3rd = Gail Donovan 11 pts (Cincinnati, OH.)

2nd = Debbie Turner 13 pts (Waxahachie, TX.)

1st = Ron Smith 14 pts (Huntington, WV.)

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Gail's win in the Salsa gives her only the Red left to complete her "Hat Trick."

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With Tom Hoover placing in all three contest, maybe he should have been betting more on the ponies??

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It was really good to again see Wayne and Debbie Turner. She now has another State added to her cooking map......and only 1 point out!

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The happiest contestant was Ron Smith!

Ron has been involved in chili and the ICS for over 25 years going back to the Tropico Gold Mine days. He has been the Chairman of the West Virginia State ICS Chili Championship since it's inception and they are going for their 24th annual Championship sponsored by Ron's Chili Willi's Mexican Cantina Restaurant.

This cookoff has donated over $100,000 to the Ronald McDonald House over the years.

To say Ron is no stranger to Chili is an understatement. Although Ron does occasionally cook in other contest........This is Ron's first time to qualify for "the big dance" in the Red division, although he has qualified in Verde and Salsa in the past.

This was a real thrill to see Ron win after many years of him appropriately honoring many, many, other contestants.

Congratulations to all the contestants......They are all winners.

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SOUTHERN COLORADO

AND CHILI OLE' REGIONALS

Southern Colorado Regional teams up with Chili Ole', B2B Regionals

It's getting to be crunch time. September 22nd and 23rd Pueblo and the Pueblo Convention Center will be hosting a two day qualifier to get six of our great cooks ready for Omaha in October. The southern Colorado Regional was the site of the first World Green Championship, long before green chili was recognized by the ICS. In fact our cookoff back then was almost exclusively Green Chili (Chili Verde to the ICS) and the Red Chili portion was actually Chili Concarne, not ICS no beans allowed chili. We have decided to hold these cookoffs in conjunction with the Pueblo Chili and Frijole Festival. Pueblo has some of the greatest green chilis available anywhere, and during this weekend, all the farmers from the area roast and sell their chilis at the historic Union Avenue District. They also have fresh vegetables for sale, ethnic food stands, hundreds of various vendors, and Entertainment Tents with music and livations that continue late into the evening.The Festival is but a block away from the Convention Center.

Also, in conjunction with our cookoffs, the Convention Center hosts a wonderful art show and sale, with many local and nationally reknown artists displaying their artwork.This complete event usually draws over 30,000 people per day, so have plenty of People's Choice available.

The cookoff schedule for both days is:

7:30 set-up and sign in,

9:00 cook's meeting,

10:00 Green begins,

11:00 Red begins,

12:00 Salsa turn in,

1:00 Green turn in,

2:00 Red turn in ,

and 3:30 awards.

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Each day the prizes will be:

Red

$200 first,

$100 second

and $50 third,

same for the Green Chili,

Salsa

$100 first

and People's Coice $100.

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The location is easy to get to. Take I-25 north or south to exit 98B. Go west two stoplights to South Main, go left at the light-Convention Center is on the left. We will have some parking reserved for the cooks after unloading. Looking forward to seeing everyone and all will have a grand time.

George Lott, 719-544-4423, glott@wilcoxsonauto.com

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