The annual Denham Springs Main Street Chili Cookoff featured an impressive array of flavors and ingredients, with contestants showcasing their culinary creativity on October 14, 2023. Among the 22 participants, a notable standout was Jacob Roark, who incorporated elk into his winning chili recipe, a choice that turned heads and delighted judges at the event held in the Antique Village.
Roark’s decision to use elk was strategic. “Elk is known as the best wild game meat, so that is why I went after it,” he explained. As a catering company owner, Roark aimed to differentiate his entry from more traditional recipes. His breakthrough moment came when a friend at a party mentioned a connection to elk, leading to a timely procurement from his brother’s fiancée’s father, who had recently returned from a hunting trip in Mexico.
Roark’s preparation involved cooking bacon to render fat, in which he sautéed the elk, creating a rich base for his chili. “So far everyone has loved it,” he commented, a sentiment echoed by the judges who ultimately named his dish the overall winner.
While Roark’s innovative approach set a high bar, many participants opted for classic chili recipes. Steven Campo, representing the Cajun Cookers, noted, “My secret ingredient is love. You make it with love, and it tastes good.” The judges recognized Campo’s chili as a standout, awarding him a victory in the event’s second year. Campo, a crane operator by trade, expressed his passion for cooking, stating, “I wish I could have been a chef.”
Chili enthusiasts like Edward Riley found the variety exciting, relishing the heat of the dishes. “It’s good if it makes you sweat,” he remarked, reflecting the spirit of the cookoff that encourages culinary exploration. For Richard Miller, the competition is a family affair, with his son, daughter, and future son-in-law joining him. Miller’s more traditional recipe includes onions and spices but steers clear of tomatoes to avoid heartburn. After finishing third last year, he aimed for another strong showing with a blend of ground meat and chuck roast.
Attendees like Nicole Williams shared their personal chili preferences, emphasizing the importance of spice without overwhelming heat and a firm stance on the inclusion of beans.
Elizabeth Baudoin, who helps direct the event, noted a positive trend in participation and vendor involvement. “This year we have 22 teams, an increase from last year,” she said, highlighting the event’s growth and community involvement. The presence of local vendors contributed to a vibrant atmosphere reminiscent of a farmers market, enhancing the overall experience for attendees.
Proceeds from the cookoff benefit the preservation of historical buildings in downtown Denham Springs, including the old City Hall. Baudoin expressed satisfaction with the event’s success, as the aroma of 22 bubbling pots of chili filled the air, drawing in participants and spectators alike.
This year’s cookoff not only showcased culinary talent but also fostered community spirit, uniting chili lovers and local vendors in a celebration of flavor and tradition.
