More chili chefs enter DeMay Cook-off offering new depth of tastes

[August 08, 2022]   On Saturday, the Annual Doug DeMay Memorial Chili Cook-off was the place for hungry fairgoers. Competitors from around the county gave everyone an opportunity to sample their chili.

The annual event is held at the Knights of Columbus Pavilion the final weekend of the Logan County Fair.

Whether you like chili mild, hot, spicy, sweet, garlicky, meaty, with or without beans, you can find almost any type of chili to suit your tastes.

Doug DeMay, the event’s founder, was a larger-than-life personality. DeMay died suddenly in 2017 and his presence is missed at the events. Long-time participant Doug Ritterbush then took the helm of the cook-off, which has been named in memory of DeMay.


Doug Ritterbush left, George DeMay right

This year’s cook-off had 13 teams, which was over twice as many as last year. Nearly half of those who entered the cook-off were first time participants.
Ritterbush was excited to see so many more competitors this year.

For several of the contestants, the cook off has become a tradition and the same for many who come to sample the chili; a tasty tradition.
In the cook-off, many contestants use a variety of meats, beans, seasonings and spices to give their chili its own special flavor.



Patrick Gettleman who competed previously and was joined by first time competitor Richard Edwards saying their chili comes from the soul.



Competitor Tommy Cecil uses lots of vegetables in his chili.



First time competitor Corey Janssen uses chipotle and a blend of chili peppers to give his chili a deeper Mexican style flavor.

Dave and Dianna Renfrow, also first timers, use secret ingredients to give their chili a good homemade taste that is not spicy.



Kevin Ritchhart, another first-time competitor, uses almost all Illinois products sold in his family store to give the chili a hometown flavor.



First timers Jim and Laura Gresham use corn beef brisket to give their chili a special flavor.



Christy and Jay Cross were more of the first-time competitors. Christy Cross said she was making her family’s favorite recipe.

Gary Ballweg uses his own special tavern style recipe. Ballweg has been competing in chili cook-offs for many years, but it was his first time competing in this one.



Returning competitor Steve Dahm was joined by first time competitor Beth Dahm. They like to make a basic chili that is nothing fancy.

David Carter has competed a couple times. He uses Ethiopian Berbere chili powder from Africa to give his chili a unique flavor.



Brett and Janna Conrady are returning competitors who won first place in 2018 and 2021. The Conradys use farm fresh ingredients from their own farm.

Jim and Sandy Bobell returned for the eighth time. Each year, the Bobells like to change up their recipe just to try something different.



Veteran competitor Dave Eyrse has been participating in the chili cook-off for 11 years. To give his chili a meaty flavor, Eyrse uses beef, bacon, ribeye steak and deer meat.

Those sampling the various chilies enjoyed the different flavor combinations. Once the chili was done cooking, judges sampled each chili and considered what scores to give them.

The top three winners received plaques and the top team will have its name on a plaque that will be placed in the fair office. The top three also receive cash prizes.

Because Ritterbush was able to get more sponsors this year, the cash prizes were bigger. Ritterbush expressed gratefulness for sponsorship from Sheley Trucking/Chris Sheley, Graue Chevrolet/Chris Graue, Deron Powell/State Farm, The Lodge off 66/Kristi Powell and Randy Jones, Randy Wolf and Lincoln Ag Center/Randy Wolf.
 

The third-place winner received $250 in cash prize with $150 coming from sponsors and $100 from the fair. The second-place winner received $350 with $200 coming from sponsors and $150 from the fair. A $500 cash prize was awarded to the first-place winner with $300 coming from sponsors and $200 from the fair.



Doug DeMay’s father also gave a couple participants special cash awards. Additional awards were given for Best Presentation and People’s Choice.

Winners of the chili cook-off included:

People's Choice:
Christy and Jay Cross.
They are donating the money raised to St. Jude’s Hospital in honor of a family member facing cancer.



First place:
Jim and Sandy Bobell.

Second Place:
Tommy Cecil.


Third Place and Best Presentation:
Patrick Gettleman.


[Angela Reiners]