Logan County Fair

Some like it hot, some not: Judges and fair-goers pick 'just-right chili'

Send a link to a friend  Share

[August 12, 2015]  LINCOLN - If you like the combination of food, fun, friends and family, the annual chili cook-off at the Logan County Fair is the place to be.

This year’s cook-off had 10 teams including many veteran teams and a couple first-timers. A lot of bantering occurs between these teams who have very friendly rivalries. As with other fair events, the cook-off has become a tradition for many of the teams as well as many Lincoln residents.

Last year's champion Dave Eyrse of Sugar Chili said he came back this year to defend his title. He states that his chili is a little spicy, made with a variety of meats--deer, pork, and ground beef. Eyrse declares that chili is fun to cook because you can do what you want with it.



Long time participant Geri Mollohan uses dry beans and soaks them overnight. She also adds in red, orange, yellow, and green peppers in addition to Jalapeno peppers, onions, ground beef, and hot sauces. In the 10 years she has participated, she has placed, but has not won first place. Mollohan considers the cook off a fun family tradition at the fair.



Team Bushwhacker's Merlin and Lacey Horath, who have participated for three years and won best presentation last year, use a blend of beef and venison plus sweet banana, red, and bell peppers along with tomatoes, homemade chili sauce, and lots of spices. They noted that almost everything, aside from the beans, is homegrown and even the beef, which won carcass class last year, is from the nearby Schwantz farm.



Last year's second place winners Jim and Sandy Bobell of Team Miller Lite have returned for a second year. They use a special blend of seasonings and spices in their chili. Since their children are grown and no longer showing pigs, the Bobells really enjoy participating in the cook off. (photo 4054)

Retired mailmen Terry Haseley and Mark Humbert of team First Class have returned for the second year. They use a special blend of deer meat, sausage, and hamburger in addition to hot sauces, peppers, onions, spices, and seasonings.



Bradney Luckhart of Nuthatch Hill BBQ along with his assistants Jim Parrott and Chad Fitzpatrick, has been competing since the cook-off began several years ago. Luckhart uses his own Nuthatch spices along with some secret ingredients, a blend of meats, and peppers, onions, and garlic all from his own garden.



Rick and Shari Boward of team "Chili Dawgs" were competing for the second year since they had so much fun last year. Boward says his chili has just a little bit of spice and explained that it is from his mom's recipe from many years ago. He learned to make it when he was young, though his recipe varies bit from his mother's



[to top of second column]

Returning team "Chili today Hot Tamale's" Josh Slightom and Frank Adubato use mainly fresh ingredients - tomatoes, peppers, and garlic. They state that their chili is a bit spicy and set out habanero and habanero vinegar for people who sample the chili to blend into the chili.



Competing for the first time is Landon Rodenhofer of LT Tex Mex chili. He states that his chili has a bit of a kick to it and green peppers, red peppers, and red onions add a bit of sweetness to it. Rodenhofer explained that adding a special blend of seasoned oyster crackers makes a good chili topping.



Brad Aper, another first time participant, has won three other chili cook-offs, one in his hometown of Hartsburg. He says his chili is simple but effective and the recipe has been in the family for three generations. Aper has modified to his taste and considers it to have medium spiciness with a bite but not too hot.



Fairgoers who attend the cook-off have an opportunity to sample each chili and choose their favorite for the people's choice award.

Meanwhile, the 10 judges choose table presentation and the top four places.

Once the judges made their decisions, Doug Demay announced the winners.

This year's People's choice award went to Jim and Sandy Bobell.

The best presentation award went to Josh Slightom and Frank Adubato.



First place winners Jim and Sandy Bobell moved up from their second place spot last year.



First time participant Brad Aper received second place.



Long time participant Bradney Luckhart of Nuthatch Hill BBQ was awarded third place.



Last year's champion Dave Eyrse received fourth place.

Though there were only a few winners, there was a lot of the fun and frivolity that brings back the contestants and hungry samplers year after year.

[Angela Reiners]

< Recent features

Back to top