As summer ends and fall begins, David Shouse makes his rounds to the various events across Central Kentucky. He goes to the Festival of the Horse in Georgetown and Court Days in Mount Sterling and to name a few.
“I scan (the paper) everyday … especially in the fall to see what’s happening,” he said.
This year, he dropped by The Red Mile for its Chili Cook-Off Sunday afternoon. His reason: the food.
In addition to Shouse, the cook-off brought out chili fans such as husband and wife Mike and Margaret Terry. Margaret said the two came out to support the Red Mile and to see the Grand Circuit Live Racing, with the racetrack just a few feet away from the cook-off.
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“Great family outing,” she said. “It’s a fun day.”
The cook-off also brought out experienced chili chefs, such as Sid Dunn. He is the general manager of Dunn’s BBQ and Catering, based in Harrodsburg. Dunn entered in Sunday’s contest to win the $1,000 prize after falling short last year.
Dunn’s chili partially consisted of store ground beef, red peppers, his own chili rub, noodles and tomato sauce. Dunn said he learned several techniques from his family to make chili last longer.
“That’s why we add a lot of beans to our chili,” he said. “That will fill you up real quick.”
Near Dunn’s tent was Kentasty Breaktime Cafe, which also runs a lunchtime food truck. Jennifer King, who owns the business with her husband, Ron, was serving chili to several people in the afternoon. King’s chili partially consisted of ground beef, bell peppers, tomatoes and kidney beans.
As chili fans filed in and out to cast their votes for the best chili, professional judges also had a say in who would win one of the two $1,000 prizes.
Dunn won the Judge’s Choice award for best chili while Dupree Catering won People’s Choice.