Unique Ingredients Shine in Denham Springs Chili Cookoff

Chili enthusiasts gathered in Denham Springs, Louisiana, on March 16, 2024, for the annual Main Street Chili Cookoff, showcasing a diverse array of recipes that highlighted both traditional and unconventional ingredients. Among the 22 contestants, unique flavors and inventive techniques came together to create a vibrant culinary competition in the city’s Antique Village.

Innovative Flavors Stand Out

One standout competitor was Jacob Roark, who opted for elk as the main ingredient in his award-winning chili. Known for its lean quality, Roark described elk as “the best wild game meat,” adding a unique twist to the classic dish. “I wanted to be different than other people,” said Roark, a Central resident and owner of a catering company. His journey to find elk was serendipitous; a friend at a party connected him with a source who had recently returned from a successful hunt in Mexico.

Roark prepared his chili by first cooking bacon to enhance the flavor before adding the elk meat. “So far everyone has loved it,” he noted, and the judges agreed, voting his dish as the overall winner of the cookoff.

Traditional Recipes and Community Spirit

While Roark took a bold approach, many competitors chose to stick with more traditional chili recipes. Steven Campo, who operates a crane by trade, shared his philosophy on cooking: “My secret ingredient is love. You make it with love, and it tastes good.” His heartfelt approach resonated with both the audience and judges, securing him a win in this year’s event.

Edward Riley from Baton Rouge echoed the sentiments of many attendees, expressing that chili should evoke a physical reaction. “It’s good if it makes you sweat,” he remarked after sampling various entries. For some, the cookoff is also a chance to reconnect with family. Richard Miller, who placed third this year with his traditional chili, praised the event for its family-friendly atmosphere. “It’s fun for us to be here because it is family-oriented,” he stated, emphasizing the importance of enjoying the occasion together.

Many contestants followed a classic formula, using ground meat, chuck roast, beans, and varying spice levels. Nicole Williams, another local resident, highlighted her preference for chili that is flavorful yet not overwhelmingly spicy, while also stressing the importance of including beans.

The event has grown since its inception, with Elizabeth Baudoin, who helps organize the cookoff, reporting an increase in both participants and vendors. “This year we are doing pretty good,” she said, as the scent of simmering chili wafted through the air. The proceeds from the cookoff support the preservation of historic buildings in downtown Denham Springs, including the old City Hall.

With the community coming together to celebrate this beloved dish, the Denham Springs Chili Cookoff continues to foster local pride and culinary creativity, bringing a flavorful start to the spring season.