Galveston Gears Up for Chili Season
West End Chili Cookoff Celebrates 16 Years on Saturday, February 21
Chili has long been a point of pride in Texas, but its story reaches far beyond the state’s borders. Modern food historians now trace the earliest use of chile peppers back more than 10,000 years, with evidence showing that the peppers used in today’s chili were first cultivated in regions near the Yucatán and along Mexico’s southern coast.
By the time chili made its way into Texas kitchens, it had already passed through centuries of Indigenous, Spanish, and Mexican culinary traditions.
San Antonio still holds a special place in chili lore. Early accounts from the 1800s describe a pepper-heavy meat stew being sold in the city’s plazas, and the famous Chili Queens helped turn it into a cultural staple.
Their nighttime food stands introduced travelers, soldiers, and locals to bowls of red - the traditional, no-frills Texas chili made with meat and dried chiles - long before chili became a national dish.
As chili spread across the frontier, trail cooks adapted it out of sheer practicality. They relied on “chili bricks” made from dried beef, fat, and crushed chiles - an early form of convenience food that could be rehydrated over a campfire.
Meanwhile, the invention of commercial chili powder in the 1890s made it possible to cook chili year-round, even when fresh peppers weren’t available.
Chili continued to evolve as it reached new regions. Tomatoes became common in many recipes, while others stayed true to a meat-and-chile base. The long-running debate over beans - a question that still sparks arguments at cookoffs - likely began as a matter of necessity, since beans helped stretch the pot when meat was scarce.
By the time the first major chili cookoff was held in Terlingua in 1967, chili had already become a symbol of Texas identity. The state officially declared chili con carne its official dish in 1977, cementing its place in Texas culture.
The tradition continues with this year’s Galveston Island event, held at the West End Marina & Restaurants, 21706 Burnet Drive in Sea Isle, on Saturday, February 21, from noon to 4pm. A $10 entry fee includes chili samples from more than 25 cook teams, along with live music, raffles, and a lively auction. Local vendors will also be on site with artwork, jewelry, jams, and other goods.
“The team at the West End Marina & Restaurants is happy to welcome the cookoff back for its 16th 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.”
Since its founding, the West End Chili Cookoff has raised more than $80,000 for local charities and scholarships. Every dollar collected goes directly to nonprofit organizations, keeping the event rooted in community support.