Teams test taste buds in cookoff

Members of the TriBeta chili cook-off team, from left, Jessica Baird, Kim McGraw, Nikki Traub, and Meagan Padgett prepare to cart off the winning trophy after Saturday’s competition. They named their entry “TriBeta’s Bodacious Brew.” Traub, a senior biology/pre-med major, developed the recipe. Photo by Ryan Pinkham.

The University chili cook-off on Saturday featured flavorful and spicy chilies from various student organizations and clubs. First place for best chili went to the Kappa Xi chapter of the TriBeta Biological Honor Society.

Nikki Traub, a senior biology and pre-med major, said “TriBeta’s Bodacious Brew” had flavor over spice, while fellow cook Megan Padgett, a senior biology and pre-med major, described the concoction as “chunky goodness.”

TriBeta’s winning chili recipe is the creation of senior Nikki Traub, who combined several ideas she got from her mother as well as chefs on the food network, into her own tasty creation. Other members of TriBeta’s team included junior Anna Lauritsen, junior Jessica Baird and senior Kim McGraw, all of whom are biology and pre-med majors.

TriBeta members said their win was unexpected, claiming they were just trying to make some tasty chili everyone could enjoy. The TriBeta’s received two trophies — one for them to keep and the other is a traveling trophy.

The roughly 6 1/2 foot tall traveling trophy, complete with its own wagon, will remain in the winner’s possession until next year’s competition. Winner of the showmanship award went to the Kinesiology Club graduate students Maegan Reichert, Jessica Knapp and Kinesiology department chairman Scott Marzilli.

The Kinesiology Club dressed as pirates and decorated their booth with skull candles, cobwebs, a pirate skeleton and a treasure chest of chili. The showman ship traveling trophy will have the Kinesiology Club’s name etched into it.

Second place for best chili was awarded to the Alpha Xi chapter of Alpha Chi national college honor society. Third place for best chili was awarded to the Baptist Student Ministry.

A dozen or so tasting tents were set up in parking lot between the University soccer fields where homecoming participants could sample a hot cup of chili from any of the competitors. The chili concoctions ranged in ingredients — some using the standard of ground beef, while at least one of the chilies contained veal.

Competitors began cooking their chili at 2 p.m. and needed to be finished by 5 p.m. for the judging. When competitors turned their chili in for judging they were given a numbered ticket to identify their chili.

Judges were offered bread to help put out the fire of the spicy hot chilies, one judge planned ahead and brought some antacids to calm upset stomachs. After the judges tasted each chili they submitted their scores to homecoming committee officials — a process that took about 30 minutes.

Two homecoming committee officials tallied votes and the winners were announced about 6 p.m.