A chili recipe just created for the Feb. 16 Chili Cookoff in downtown Hannibal was voted People's Choice winner and also took third place in the cookoff.
This chili was served by the Studio 61 MASH team, making its first appearance at the local Chili Cookoff. Team members were Shiree Kramer, Danie Billman and Denise Smith, who were singing and dancing between serving cups of chili. They also provided peanut butter sandwiches.
Smith said their chili was special because "you can taste all the spices, and the heat comes to you slowly." They used a chili recipe found on the internet, she said, and "we kinda tweaked it."
Thirteen teams competed in the 30th annual Chili Cookoff, which was sponsored by Golden Eagle Distributing Co. of Hannibal at the Admiral Coontz Recreation Center. The theme this year was peace, love and chili, and tie-dyed T-shirts were selling fast.
Proceeds will go to the Moberly Area Community College fund for the new building in Hannibal.
Organizations assisting at the event included the Hannibal Jaycees and Kings Daughters.
At some of the chili booths, the chefs explained why their chili was special. Mike Davis of the Chili Love Shack said his was made with coffee, cocoa and beer.
Davis said the chili in the next booth was the hottest. This was the Sauced Hog booth, Raymond Charlton's team included Danny Sawyer, Rich Sanders, Brad Broughton and Tom Voss. This team had three choices, hot, white chili and brisket.
The Sauced Hog booth won second place in the cookoff.
First place went to the Stroemer Catering Chili's Angels of Barry, Ill. Sabra Streeter was team captain.
The first through third place winners received $1,000, $500 and $250, respectively, according to Cathie Whelan, marketing services manager at Golden Eagle. Cash prizes also went to the People's Choice and best decorated booth winners.
The best decorated booth award was won by Chili Chili Bang Bang of Perry, Mo.
The Wingbusters team served an old Stolte family recipe. Members were Julie and Brandon Stolte, Dana Fee, Rodney Stolte, Matt Lumley, and Darin Stolte.
The family is from Barry, Ill., and some members now live at La Belle, Mo. Cooking a large amount of chili was nothing new to this family, Rodney said. When they have family get-togethers, they make 30 gallons of chili.
The Catch Crappie for the Cure team explained they are members of the Eastern Missouri Crappie Club. They served chili while inviting everyone to the Jack N Jill (Crappie) Tournament June 15 at Mark Twain Lake. Team member Mike Wehde said at last year's crappie tournament, "we raised $21,000 for breast cancer awareness, and it all stays in this community."
Additional team members were Dianne Perotti, Steve Perotti and John Martens. Their chili was made by all of them, with no recipe. and was sweet and hot, Wehde said.
Page 2 of 2 - Two women in the crowd, Becky Trowbridge and Tammy Hawkins, agreed that the Red Hot Chili Cookers had served their favorite chili. Hawkins added that the Hannibal firefighters' chili was her second choice.
The Red Hot Chili Cookers were Keith Hendrix, his son, Darin Hendrix (the chef) and Teresa Gottman.
As he was receiving a cup of chili from Hannibal Firefighter Will Baker of Hannibal Firefighters Local 1211, John Lewton, said he likes chili with lots of beans and mushrooms that "is not too hot."
The Boxcar Willie Chili team said their chili has the right amount of seasoning to make it sweet and give it a good flavor. They were Richard Tate, Ron Knutelski, Doug Stout, Chris Hooley and Brian Fessenden.
Among the most colorful teams was the Rumor Has It Bar & Grill team, composed of April Gilstrap, Lori Murphy, Tammy Dittmer and Toni Murphy.
See photo gallery for more photos.