‘SERVIN’ UP SOME HEAT’
Exceptional adults compete in chili cook-off to benefit foundation
Adults with intellectual disabilities will participate in a chili cooking contest to benefit a day program.
Thomas Robinson says Team Fireworks has nothing to worry about in Saturday’s “Servin’ Up Some Heat” chili cook-off. They’ve got an edge. “I’m the best cook in town,” he said. And he’s competitive, too. Robinson is one of about 40 mostly adult participants at The Exceptional Foundation of West Tennessee, a day program for the intellectually disabled that will benefit from the competition.
“Last year, the goal was to raise $30,000, and they raised $60,000,” said Marisa Baggett, the program coordinator who is also a cookbook author and a Southern Tastes panelist.
Food and charity go hand in hand, but few dishes can claim to have contributed as much money to charitable causes as the humble bowl of red.
In 1967, a small group of Texans with bold claims to the best chili gathered on a spot of land at Terlingua, an old mining town on the border. Carroll Shelby, race car driver and automotive designer, and Wick Fowler were among the competitors. It came down to a draw between Fowler and H. Allen Smith. Each had the vote of one judge, and the third declared his taste buds ruined by the fiery bowls and called a draw.
It was so much fun they did it again. And again. Terlingua is chili ground zero, hosting thousands of people the first weekend in November each year for competitions hosted by the Chili Appreciation Society International and International Chili Society, both of which have raised millions of dollars for charitable causes over the years; CASI claims to donate more than $1 million each year through sanctioned events.
And while the winner of Saturday’s contest won’t gain a spot in Terlingua, bragging rights are a powerful motivator, and the winner’s chili will go on the menu at Local. Owner Jeff Johnson will donate $1 from each bowl sold to The Exceptional Foundation.
“Jeff’s a good friend of mine,” said Cordearoa Smith, the sports, health and hygiene coordinator at the facility. “I asked him to do it, and he said he’d be glad to.”
Local will have a team, one of about 25 signed up to compete. The money raised is used to fund scholarships for the center, which provides services ranging from after-school care for children to a full, four-day-a-week curriculum for intellectually disabled adults. Fees range from $95 to $420 monthly.
“We fulfill the needs of adults that wouldn’t have anywhere to go if not for us,” Baggett said. “In Tennessee, you can go to school until age 19, but where do you go after that?”
Programs include daily field trips to places such as the library, bowling alley and YMCA; exercise from yoga to competitive sports such as basketball and hockey; “morning message,” when current events are discussed; arts and crafts; dancing and so on
he West Tennessee chapter was founded five years ago; the national headquarters is in Birmingham, where the chili cook-off started.
This is the first year for the program participants to compete. Baggett, a sushi chef, is leading the charge.
“We started with a team meeting,” she said. “The first thing we talked about was whether or not to use meat, and it was unanimous. Everyone said yes. But we wanted to be a little different, so we’re using chicken.”
Team Fireworks has 10 members, including Robinson, 49. In addition to the grand prize, a people’s choice and a spirit winner will be selected. and spices. Cook until ground beef is fully cooked. Remove from heat and allow to cool slightly before draining away the excess oil. 2 In a heavy bottomed pot, mix together the black beans, and Ro-tel tomatoes. 3 In a bowl, mix together the tomato paste, beef stock, molasses, apple cider vinegar, and instant cof-
“We’ve got a few categories where we’re hoping to win,” Baggett said.
Robinson agrees. His competitive spirit, honed in the bowling alley, comes out when he talks about it.
“I want to win,” he said. “Sure. I like to win.” fee. Add to the pot. Turn the heat on medium. Add the cooked beef mixture and slowly bring contents of the pot to a near boil. Reduce the heat and simmer for at least 30 minutes. Check to adjust salt as needed.