CLAREMONT — Thicken it with meat including smoked brisket and bacon; add maple syrup and cinnamon; use as many locally sourced ingredients as you can.
Chefs at Saturday’s Chili Cook-Off at the Visitors Center Green had strong opinions on what made their chili the tastiest among the 14 entrants. Except for Matthew Cammarata.
“I don’t give out ingredients,” said Cammarata, whose table displayed several trophies from past cook-offs as perhaps a message of intimidation to his competitors.
Instead Cammarata, who is sponsored by Imperial Auto Body of Claremont, took the ladle he used to scoop the chili into small cups and stood it up in the middle of the chili pan, where it stayed vertical.
“That shows you how good it is,” said Cammarata, who walked away with first place in the Business Category, the Judges Choice Award and the Father Mike Award. “I call it sweet and spicey southwestern style chili,
Saturday’s event, which has become an area favorite for many for nearly 20 years, was blessed with a cloudless blue sky and temperatures that warmed to the 60s after a cold start.
Perhaps as many as 1,000 came out to sample and judge chili, listen to live rock ‘n roll and stop by exhibitor booths that ranged from political campaigns to nonprofits, businesses and even games for children.
“This has been a great turnout,” said Parks and Recreation Director Mark Brislin as he spooned chili made by his department into cups. “People love this event. They look forward to it each year.”
Parks and Recreation took second place in the Nonprofit category and second in the Judges Choice Award.
“The love we put into making it is what makes it what it is,” Brislin said with a laugh when asked about the ingredients.
The large turnout left more than a few of the chili chefs scraping their pans to get the last bit out from what started out as about 10 gallons. A couple of booths ran out by 1 with the tasting continuing until 2:30.
“About this much,” said Tara Tilton, holding two finger a couple of inches apart when asked how much her Girl Scout Troop 30261 of Claremont had left at 1:30.
Chili lovers, and cooks, seemed to be looking for the perfect balance between sweet and spicy as they lined up to sample the offerings.
“It started off sweet and ended with a kick,” said Liam Clark, 15, of Hartford, who picked Cammarata’s Mason/Dixon Line Chili as his favorite.
Susan Berube of Springfield, Vt., agreed with Clark that the combination of sweet and spicy made Cammarata’s the best.
Another top finisher in the Business category was Red River Chili by Shawn Bell, which took second.
This was Bell’s third year at the cook-off, held under a big tent in the middle of the green.
“I put in some surprise ingredients like maple syrup and cinnamon,” said Bell, who then adds hot sausage and crushed red pepper to spice up his beef based chili.
Jillian Chaloux — first place Individual category and third place in the Judges Choice Award — said “smoked brisket,” when asked why she believes her chili, made with her boyfriend, Justin Garrow, was a winner.
“We also put in sausage, bacon, pork chop and beef so it is definitely meaty,” Chaloux said. For the spice, they add homegrown jalapeno peppers.
“People want something with substance and texture,” said Chaloux, who was encouraged by her father, James Gordon, a chili cook-off winner in past years, to enter.
Claremont Police Chief Mark Chase made Claremont’s Most Wanted Chili using nearly all locally sourced ingredients, but it was not enough as the police association failed to place in the top three, unlike a couple of years ago when they won.
Other winners Saturday were: Hairitage Barber Shop, third place, Business; Sullivan County Health Care, first place, Nonprofit; Girl Scouts, third place, Nonprofit. Love’s Bedding and Furniture, Girl Scouts and Hairitage Barbershop placed first, second and third respectively in the Best Decorated Booth category.
The day began with a 5K road race through the downtown. Bud Marro and Crystal Decoteau, both of Claremont, placed first respectively in the men’s and women’s categories.
Patrick O’Grady can be reached at pogclmt@gmail.com
