‘Chili’ weather forecast for February

West End Chili Cookoff Celebrates 15 Years on Saturday, February 15

By Esther Davis McKenna

Placeholder imageChili is a classic American dish, even more classically Texan, rooted in the central Southwest of the country. Historians agree that San Antonio was the birthplace of its Texas roots in the early 1800s. 

 There is no doubt, or lack of documentation, that the “chili queens” of San Antonio helped popularize this simple but hearty dish. In the 1880s, Market Square was a hubbub of folks lining up to sample the fare from outdoor chili booths. 

 This spicy stew arrived in San Antonio when families emigrated from the Spanish Canary Islands. The piquant dish was described as a sort of hash with as many chile peppers as meat and included onions, garlic, cumin, and oregano. 

 All of the ingredients but cumin grew wild in south-central Texas, so it is no surprise that this recipe made an easy transition in their new homeland. 

 Soon after its introduction, chuck wagon cooks began creating bricks of pounded dried beef, suet, and chile peppers and rehydrated them on the trail with boiling water. These bricks would have been easy to store and reconstitute while driving cattle or searching for gold. 

 Commercial manufacturing of chili powder in 1894 by German immigrant and New Braunfels resident William Gebhardt, and inclusion of the San Antonio Chili Stand in the Chicago World’s Fair (aka World’s Columbian Exposition) of 1893, led to nationwide exposure. 

 No one knows exactly when tomatoes were added to the mix, but they were incorporated into Lady Bird Johnson's favorite recipe and served to White House guests during her husband’s presidency in the 1960s. 

 And, it's the quintessential dish of Texas: In 1977, chili con carne was actually written into the state legislature as the official State Dish of Texas. The decree includes a quote from President Lyndon B. Johnson saying that all other non-Texan chilis are "weak, apologetic" attempts at the meaty, spicy stew. 

 Chili heads have been competing for bragging rights for the best recipe for decades. The first official chili cookoff on record took place in 1967 in Terlingua, Texas. 

 The tradition continues with this year’s Galveston Island event, which will be held at the West End Marina & Restaurants, 21706 Burnet Drive in Sea Isle, on Saturday, February 15, from 12pm to 4pm.

 A $10 entry fee will get you samples of chili from more than 25 cook teams. Enjoy live music, raffles, and a live auction. Artwork, jewelry, and jams will also be for sale. 

 “The team at the West End Marina & Restaurants is happy to welcome the cookoff back for its 15th year,” said General Manager Billy Bunch. “It’s always a great time and we raise a lot of money for scholarships. It’s a win/win for everyone.”

 Organizers Brian Perry and Mark McKenna said the West End Chili Cookoff has raised more than $70,000 for local charities and scholarships over the years. One hundred percent of the proceeds go to non-profits.