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The fence the “chili heads” used was constructed by undocumented Mexican workers who labored annually for the Cook-Off organizers at $5 a day plus meals and rustic lodging. [26] Among the founders of the first chili cookoff in 1967 was car manufacturer Carroll Shelby, who owned a 220,000-acre (890 km 2) ranch nearby. [27]
It originated in San Marcos, Texas at Aquarena Springs, but in 1974, was relocated to its permanent headquarters at the Hays County Civic Center, also in San Marcos. The event was a competition of chili cooking. Winners of the contest automatically qualified for the World Championship Chili Cookoff at Terlingua, Texas. [1]
A cook-off is a cooking competition where the contestants each prepare dishes for judging either by a select group of judges or by the general public. Cook-offs are very popular among competitors (such as restaurants) with very similar dishes, such as chili, and serves as a way to decide which recipe is the best for that particular dish.
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The 40th annual Belleville Chili Cook-Off takes place 11 a.m. to 10 p.m. Friday, Oct. 11, and 11 a.m. to 9 p.m. Saturday, Oct. 12. The event is free to attend and open to the public.
In 1967 he founded, with Wick Fowler, the World Chili Championship held annually in Terlingua, Texas, which was later named for them. [2] He appeared in several television commercials for Dennison's canned chili during the late 1970s. He died of heart failure at age 71. [3] His son, Frank X. Tolbert II, is an artist and chili chef. [4]
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The first Texas Chili Cook-off was held in 1994. [1] Attendance at the event was under 100 and only 8 chili teams competed. Today, the event draws upwards of 1,500 in attendance, has 36 teams competing and has a panel of 9 judges with professional experience in the food industry. The 2013 Cook-off is widely regarded as the most competitive to date.