Savoring flavor: Compadres avoring flavor: Compadres takes inaugural chili cookoff

Savoring flavor: Compadres takes inaugural chili cookoff

Pure Country in Boerne was transformed into a battlefield of flavors Friday for the inaugural Boerne Champion FFA Chili Cookoff competition. Chili lovers were packed into the event to see which local spot would claim the chili crown.

Ashley Weldon, community fundraiser for Boerne Champion’s FFA, was an absolute beast when it came to advertising and marketing the event. She approached various restaurants for entries, convinced local businesses to donate some stellar items for raffles and produced a seamless night that included a petting zoo, a mechanical bucking bull and live music courtesy of the Isaac Jacob Band.

Kicking off the competition was Andrew Guzman from Bergheim, whose chili was a testament to Texas tradition.

“This is a smoked brisket and a venison brisket chili with no beans, true Texas chili,” Guzman said. The chili, made from mule deer, was the result of a recipe perfected by Bergheim’s owner, Alicia Gray, who has a history of winning food competitions.

Next up, Stoltz’s Smokehouse presented their famous brisket chili, which included beans, diverging from the beanless Texas tradition but adding a personal touch. The chili’s uniqueness was attributed to the use of beef tallow, enhancing the flavor profile.

Chef Mark Sierra, right, accepts the championship belt won by Compadres Hill Country Cocina for its winning chili entry. With Sierra are his wife, Dalia, and Isaac Jacob, recording star who performed at the event, sponsored by the Purple Heart Project.

Star photo by Cori Smelker 28 Songs brought an unexpected twist with their turkey chili, developed by their manager, Josh Sotello, who couldn’t attend the event but left his mark with a recipe featuring hot honey for a unique tang and mouthfeel.

Despite the secrecy about using turkey, this chili won over the crowd. It included both black and red beans, challenging the traditional no-beans rule.

Compadres Hill Country Cocina, owned by chef Mark Sierra, brought a chili that was a spin-off of a family recipe from the valley. They substituted ground beef for smoked beef fajita, their restaurant’s staple. This chili was a nod to tradition with no beans, reflecting their commitment to authenticity.

Weldon approached the team, motivating them to participate not just for glory but to give back to the community. Their involvement in community initiatives, like scholarships for culinary students at their annual gala, underscores their broader mission.

Zara Vasquez from Texas Roadhouse added to the competition’s diversity with a chili made from an array of their restaurant’s steaks — filet mignon, sirloin and more, yet adhered to the no-beans tradition.

The event was well-attended, with perhaps 100 or so braving the chilly evening to participate.

One couple, Tom and Jennifer, drove from Alamo Ranch on a whim because Tom had seen the event advertised on Facebook.

“We had just finished dinner when I asked Jen if she wanted to try some chili,” Tom said.

They sampled all the chilis but could not agree on which one they thought was best.

Tom’s favorite was Compadres, whereas Jennifer favored LaFours Seafood’s white chicken chili, the only cream-based chili in the competition. Tom did comment that he wished the chilis had been slightly spicier.

Blanca Garza had her own opinion on the chili, giving her ticket to 28 Songs.

“I really liked the slight heat that came from theirs. It was subtle and just enough to enhance the meat, not overpower it.”

After intense tasting and judging from the public, the chili cookoff concluded with 28 Songs taking the reserve champion spot and Compadres snagging the first-ever Boerne Champion title.

Compadre’s Sierra expressed his enthusiasm about wearing the championship belt buckle first before displaying it at their restaurant.

This wasn’t just about who could make the best chili; it was a celebration of community spirit, culinary art, and giving back. The Pure Country cookoff really set the stage for more fun events like this, mixing competition with community warmth and showcasing just how diverse and delicious chili can be in Boerne.