Unique Ingredients Shine at Denham Springs Chili Cookoff

The annual Chili Cookoff held on March 16, 2024, in Denham Springs, Louisiana, showcased a diverse array of recipes, with 22 contestants bringing their culinary creativity to the forefront. While traditional ingredients like ground beef and beans constituted the foundation of many entries, one participant, Jacob Roark, made a notable departure by incorporating elk into his winning chili.

Roark, who operates a catering business, sought to distinguish his dish from the competition. “Elk is known as the best wild game meat, so that is why I went after it,” he explained. The Central resident faced challenges in sourcing elk until a chance encounter at a party connected him with a source who had recently returned from a hunting trip in Mexico. This unique meat, paired with the familiar flavors of Cajun cuisine, proved to be a winning combination. Roark’s chili ultimately earned him the title of overall winner, much to the delight of attendees and judges alike.

While Roark opted for an unconventional ingredient, many other contestants adhered to more traditional recipes. Steven Campo, representing Cajun Cookers, emphasized the importance of passion in cooking. “My secret ingredient is love,” he stated. Campo’s chili was also recognized, marking a successful return for the event in its second year. Despite not being a professional chef, Campo expressed his enthusiasm for cooking, which he considers his true passion.

The event attracted a range of participants and spectators, with attendees sampling various chili styles. Edward Riley from Baton Rouge shared his enjoyment of the dish, remarking that chili should be spicy enough to induce a sweat. “It has put me in the mood to go home and make some chili,” he said after tasting numerous variations.

For Richard Miller, the cookoff serves as a family tradition. Surrounded by his children and future son-in-law, Miller prepared a classic chili without tomatoes, which he finds causes heartburn. Last year, he placed first, and this year he secured a respectable third place with his blend of ground meat and chuck roast. “It has to have spice but not on fire,” he noted, reflecting the balance many chili enthusiasts seek.

Denham Springs resident Nicole Williams echoed similar sentiments regarding her chili preferences, emphasizing the importance of beans in the dish. The event, which saw an increase in both contestants and vendors from the previous year, aimed to foster community engagement. Elizabeth Baudoin, who helped organize the cookoff, highlighted the event’s growth and the positive atmosphere it created.

“We love having the vendors here to give it a farmers market feel,” she said. The proceeds from the cookoff are directed towards the preservation of historical buildings in downtown Denham Springs, including the old City Hall. The combination of the enticing aroma of chili and the community spirit made this year’s event a resounding success.

As the cookoff concluded, participants and attendees alike departed with full stomachs and fond memories, eagerly anticipating the next opportunity to celebrate the beloved dish that brings people together.