 Hi everybody, my name is Meen Fahouzi and this is my first time doing the Super Bowl chili cook-off. Right here my chili has homemade pinto beans, freshly made with ground beef. Pinto beans cooked with pork hock. I added tomato juice, chili, chili powder, onion, tomato, cilantro, garlic, red pepper, spice, pomino, which is cumin, and jalapeños. This kind of hot, right? I actually yet I have not tried it yet. I'm going to try it in a little bit because I'm waiting for all my spices to seep through and cook. Okay, thank you. Thank you. Hi, I'm Lisa and I'm making Italian chili this year with homemade meatballs and homemade pasta. You got any secret ingredients in there? Yeah, but they're a secret. Here this chili one, the Jamaican jerk chicken chili. I'm not making that one this year. How you doing? My name is Joe. It's my third year in chili cook-off. Tried a little something different here. Got about 16 pounds of beef in here, black angus beef, and eight pounds of Miesfeld's brats. And a couple extra spices that I can't tell you about, so hopefully they're going to be the winning spices. But we'll see. I hope people enjoy it. Well, we just love this event. We do this every year as a father's son team. We go under the name of First Blood Chili at the state chili cook-off level. We've won people's choice at the at the state level and also here two years ago. And this year we're trying a bit of a different take on our traditional recipe. We've tried a couple of different seasonings and we're messing around with the cook times. And it's just, it's a really good experience and every batch of chili is a little different. So you never know quite what you're going to get until it turns out. And you're always constantly tweaking it. So it's a lot of fun to come out here and do this. And I enjoy it every year. Thank you. Chili that is gourmet for the vegetarians and for the non-vegetarians for those meat lovers. And it is beautiful. And my specialty ingredient is my homemade taco seasoning. We have every color you can imagine in here. It's going to be beautiful and delicious. And I'm going to turn all you meat lovers into veggie lovers. Welcome to the 2012 Super Bowl of Chili Chili Cook Off at Memorial Mall with 1065 the Buzz. My name is Randy. My chili is called Red Zone Chili. It's a basic red sauce chili and it does have a little bit of jalapeno in there for a little bit of bite. I have your basic condiments to go along with it. The noodles, the oyster crackers, onions and cheese. And I hope they enjoy it. I'm Stuart Tempest. I'm here at the Memorial Mall and I am making some chili here. Today I'll be making my rainbow tortellini Italian chili. I got seven different kinds of peppers in here. Some jalapenos, some bell peppers. And I got a special ingredient, ingredient tortellini and three Floyd's rubber the bruised beer. My favorite beer. Hi, my name is Mary and I'm cooking a red base chili here at the mall today. It's pretty much a basic home recipe I came up with. I combine two different kinds of recipes. I'm going to have a little sample. I'm going to combine it with some firecracker cheese later and hopefully people will like it. Thanks. I am Sandy. This is our first time. We're Cedar Creek Chili and this is our first time entering the competition. We're excited to be here. And I guess our secret ingredient is chipotle peppers. Give it that smoky hot flavor. Did you start it last night? Yes. Started cooking the meat and got everything all chopped up last night. And then got up really early this morning and did a few more things before we came here. Hi, my name is Matthew String. This is a beef tenderloin chili. I have some spices in here. I have some chili powder in here and corn, beef tenderloin, bell peppers, red and green for the garnish and then some tomato sauce in here. What I do is I marinate the meat for overnight and I cook the meat last thing and stuff and then I put some cayenne pepper in here, cumin, salt, pepper, garlic powder and stuff and that's all I put in my chili. Hi, I'm Margie. Our chili is three different kinds of roast peppers, roast beef ribs that have been cooked in the oven for over seven hours, homegrown tomatoes and what else do we have in there, honey? We toast all our spices prior to bring them to the event. What else? We make our homemade beef broth and everything to put in there that adds a little kick to it. And this year we're going to go with something different. We're going to try to put some red grapes in there. It's sweet and spicy. Hopefully it's a good choice among the tasters today. So we'll see what happens. We'll know in a couple hours. Come on down, taste it. Thank you. Dave and Rebecca and we have our blazin' atrial chili here. It has three different kinds of meats in there. It has the tenderloin that is marinated in a garlic chili oil and then the ground beef and then it has seven different kinds of peppers in there that he makes with it. So a little bit of a kick. Meatless chili and it's a homemade recipe. It's kind of my own recipe and I make it up as I go along and probably won't do it the same way again twice. When did you start cooking last night? No, actually all I did last night was cook the beans or not cook them but you know moisten the beans, wet the beans. Started cooking everything this morning. Lots of beans, lots of beans, good food. Come on down. Good morning. How you doing today? Very good. Good. Thanks for having me down. Did you bring your effect to this oil? I brought a little bit of it. Some some rollades. Looking forward to it. Should be a fun day. What are you doing lately? I'm still living in Wisconsin. I've been living in Green Bay now for 22 years. I actually have a son that's graduating. He's a senior this year. He's actually just accepted the West Point so very proud of him and his younger brother's right behind him. Hopefully he'll be going to college here in another year or so. So just living in Wisconsin. Okay, we'll see you at the chili eating contest. Okay. Yep, we'll see you there. Yeah, it should be fun. All right. Are you ready? One more. Thanks for coming out. Nice to meet you. Same thing twice. So it's always worked out though pretty well. The base is primarily your stew meat and some ground meat. Then we got some lime and coogles, honey, rice in there. Just to have some little cutting on it and quite a few different beans and carbons as I started adding this last year because they had a nice little pop in it. So get you guys each a little container here. How much do they want? Just a couple spoonfuls, all sort of. I'll take corn, salt, some oil to make some bell peppers. I got red and yellow. And I got garlic powder in here and cumin powder in here and some chili powder. Oh, sure. Good basic chili with good flavor and good seasonings. So I hope you enjoy. I have your standard condiment circle with it. The noodles, the crackers, onions, cheese. Help yourself. My homemade taco sauce or homemade taco seasoning is the special ingredient here and also we wanted to separate ourselves from everybody else and so we have a half vegetarian chili. I call it half vegetarian because the stuff that doesn't have a little meat. It's mainly vegetables with a splash of meat, ground beef. And that's typically for my husband. Love and chili. Love chili. And it's down time. I better not go too much. Remember last year I ran out of chili. The toms are flowing. Right, assistant? Yes, the toms are flowing. And we have only one spot on the shirt if you want to pan down to the spot on the shirt. That was from table one. But nothing's happened since. Yes, you've been amazing since. Yes, I know. Good. Very good. Are we moving already? How are you holding out? About the same as every year at this point. So it's good. Good eating. Good field this year. I'm impressed. Chili's excellent. Any favorite one? So far I haven't tried them all. We're aiming at number seven at the moment. All the chili contestants to center court please. All contestants to center court. We're going to start handing out the new round of applause for making some excellent chili. They themselves have a $60 memorial gift card and $40 worth of a Sheboygan theater company tickets and this marvelous trophy right here. This is fifth place, right? Okay, good. That would be chili number six, Matthew Snorrat. This beautiful trophy right here. Slightly larger. So that's how you can tell, kind of. Chili number eight. The difference between the sixth place chili and the first place chili was maybe 20 points. It was incredibly close. Let's see, second place, 300 bucks worth of pick and save gift cards. Chili number 20. This year's golden ladle, which they will display proudly in their kitchen. Silver, silver, gold, whatever. Couldn't somebody's basement 650 bucks for that thing from Sears? The winner, chili number.