 here for a chili cook-off. Michael Blamsky from Anomaly Falls. First time entering here. Hopefully I can add to the trophies that I've already won. Chili's just cooking away. Any secret that you're in here? It's a secret. Basically, I just use a lot of good seasonings. I get helped out a lot from Milwaukee at the Spice House. It's been very good to me so far. Let's see, you won some awards. Did you win some awards? Yes, a couple of weeks ago at Hurricane, I took first place. Back in October, I took first place at Winnebago Land in Oshkot. And then I've been doing pretty good in Anomaly Falls. I've got third place the last five years in a row. And my little one over there is from Walatosa for a salsa competition that I was in. It helps kill and helps pass the time. Hi, my chili this year is Jamaican barbecue, pork and pineapple. It has lots of vegetables and fruits. And it has rice in it and lots of beans. There's seven different kinds of beans and five different kinds of peppers. And it's not a really, really hot chili. It's more sweet and tangy than it is hot. First time? First time? No, this is my third year. Did you win any awards? Yes, two years ago I won first with my Jamaican jerk chicken. And then last year I won third with my Italian meatball and homemade pasta chili. Alright, I'm Tyler Halbert and this is my sister Jenny. This is our second chili contest. This is our charcoal grilled chili. I don't know if you can see that picture, but we put the meat out on the grill. We put a nice crust on it, chopped it up, put it in there and away we go. It's just a matter of heating up and waiting for Craig Newsome to show up and vote for it. Is that your first time? This is our second time. Two years ago we were in it and we won the people's choice and we took fourth place. So you can duplicate any of that or do better. That would be ideal. Hello, my name is Dave Perini. I'm here at the Shweigan Memorial Mall chili cook-off 2013. And this is my chili. It's called Blazing a Trailed Chili. We have seven different kinds of peppers, three different kinds of meats, a whole bunch of spices. We have one here before in the past. Hopefully we'll win again this year. So you won some awards, did you? Yes, we won some awards. We took second place here last year. First place in Wisconsin Dells. Just took first place for our salsa. And that was our first year for that. So we also have award-winning salsa. And people think it's a hot chili, but it's not. It's got some flavor to it. We have seven different kinds of peppers and three different kinds of meats. We have sausage, beef tenderloin, ground chuck. We have poblano peppers, serranos, garlic, red onion, tomatoes, bell peppers. Did you start it last night? Actually, we've been getting ready now for two days now. We cooked all the meat up and everything last night. But an actual prep at all, we started two days ago. It takes a while. This is our chili here today. It has the ground beef, beef tenderloin. It has chipotle, the roasted jalapeno peppers, yellow and orange peppers, onions and garlic in there. And a little bit of salt is our recipe. First time? This is our first time, yes. When did you start to work on it? We fried up the meat yesterday and cut up the peppers and then we started making it at 9.30 this morning. On my half vegetarian chili from last year, except I've changed it just a little bit, I have hidden pureed squash, carrots, cauliflower, broccoli and mushrooms. Because this one over here, this guy over here won't eat vegetables. So we'll eat those vegetables so I've hidden them. And we've also roasted some chilies this year to make it different as well. Did you eat your first time? No, I won last year. Actually, I got first place last year. Congratulations. Thank you. What do you got here? I'm a penguin fanatic. So I have these stuffed live penguins. I'm just kidding. These are just penguins that I got as a present from my wonderful mother-in-law. We're doing the Chili Willy theme, the cartoon character. And I love penguins and it's quote chili. And of course our penguins like the packers. That's where they wear the packer hats. And then same with my chili Willy, I got him wearing the Green Bay hat as well. What's happening? Thank you. I'm trying to deboss you now. No, just kidding. Here you go buddy. Thank you so much. You're welcome. Thank you. You're welcome. Look who's talking. Now we can see we're playing our Craig Lusen cards. Oh my goodness. Is it shiny at least? It's shiny. What is your name? Rick Swedberg. First time? This is my first time at the chili contest. What kind of chili you got? I have the shawagon chili, ground beef, various peppers, and chili seasoning, celery, and noodles. That's shawagon chili with a little bit of noodles. Still needs to thicken up a little bit yet. So hopefully we have a little bit of time for it to do that. Here you go. Thank you. You're welcome. Radio on. We're doing this in March and I was wondering if you could supply a picture that says thank you for supporting St. June and sign it. We're going to use that kind of as incentive to get our kids doing it. Thank you for supporting St. Jude and then your name. I am insuperable. There's no feeling like it. It's the best feeling in the world. And what are you doing now that you aren't playing? Well, I like to work with high school football. West of Galesville. My first year there but before that I was in five years. Good. What? Thank you. No, I want to thank you for coming to shawagon and our memorial mall and being part of our chili cook-off. Donna, the person that's in charge of all this, she's done a tremendous job. Thank you. And our B-93 radio station, thanks for having us to be part of this also. Thank you. Thank you, Donna. Thank you. Thank you. Thank you. Work sausage. And three different kinds of peppers. You make it kind of like a sweet hot sauce. Oh, do you? Sure. Good. How are you? Tasty. My daughter's here with me. How many years have you been doing this? That is my third year. Are you? What first year were you a finisher? First year. Oh. First year I was a finisher. So it's not only me. We're going to have to talk a little bit more about being in there. Oh, yeah. Oh, yeah. We're going to have to be in there. Yeah. And you've got to head out of here. Yeah. I'm a garbage. Thank you. Five second rule. How was your first taste? I'll let you know when I have my first taste. Haven't gotten there yet. Got to eye it up first and see how the first taste of the day goes here. Oh, that's good. That's an excellent chili. It's got a long way to go. Good so far. Okay. Okay. It's a little warm, but good. Good pasta. Hey, Rick. Great. How was your first taste? This is pretty good, man. That's why I brought it. Would you like to try a cookie? I normally do a cookie for the young kids and the older kids. They're nuts. They're nuts. I'm staying away from the old ones. Put more than that on. And this year I kept the temperature down, so you wouldn't burn yourself right away or... If you want more, you're more than welcome to have more. Anybody else? I'll get you all. 10 different kinds of beans and 10 different kinds of peppers. And then a whole bunch of different seasonings. About 10 different kinds of seasonings to omelette stand. Sausage, bacon, ground beef. Bacon and treason, fat. Brown sugar. Onions, peppers. Garlic, jalapeno. I guess you're basic. Chili seasonings. That's a lemon parsley, sour cream. 15 candles. I bet that's the other $1 candle. Let's go. Let's go. Briegel. Briegel's right here, right? Yep. Scratch Nolan's Jiffy in a box up there. That's from Florida, man. I know how to make my best. Right on, right on, man. Got a little kick to it, you know? But I keep going in. Try all of them and say they're good. Then I put my number down, so which one is the best one, you know? How do you stomach hold it now? So far it's kind of good, you know? Nothing reeking up yet, but you know, I'm enjoying it. Just for now, right? Everything is cool. What do you think? I can't tell you that, yeah. Sure you can. You can smile anyway. Smile? Is it a smile? Good blob, Craig. Good blob. Thank you. Thank you. What's everybody doing on an ice cold Saturday, but very nice in here? You guys and I was looking for too much chili today. I got it. Yes indeed, it is the Memorial Mall Super Bowl of Chili, 2013 Chili Cook-Off. Great field once again this year. Just want to thank all the contestants for coming out and cooking some excellent chili. I got to thank all of the sponsors, the Sheboygan Press. Uh-huh, okay. B-U-H-B-L B-93. Pick and Save and the good folks down at Sears. And by the way, Craig Newsom was incredibly impressed with everybody's chili. Says he eats a lot of chili and found Sheboygan's chili to be very impressive, and he said he'd come back and do this again sometime. So take that as a compliment. The guy eats a lot of chili. Doesn't look it, but trust me he does. All right, let's get to the winners here. This is the important part that everybody came out for. Fifth place, getting the $55 Memorial Mall gift card and $40, and Sheboygan Theater Company tickets goes to Angelo, please. Table number 12, Daniel will also be receiving this lovely trophy and recipe book. Thank you. Uh, if you... There, yeah. In the area, one or two other pictures they need to take of you and things to sign, I guess. I don't know, they didn't explain it to me. I didn't win, so... Of course, you have to actually cook chili to win. That was my flaw. I just showed up to eat. Fourth place, $150 Memorial Mall gift card going to table number nine, Mary Pearl. Mary Pearl also receiving an excellent Green Bay Packers book from the Sheboygan press. Congratulations, Mary. There you go. And your trophy. And if we could just one picture quick. Good one. $200 Pick and Save gift card just in time for your Super Bowl party tomorrow. Also the trophy and book. Uh, table number 18, Sandy Weber. Table 18. Sandy, come on up here. Don't be afraid. I'm just a DJ. Probably. Yeah, I was going to say, if you don't want the gift cards out more than happily, uh, now, second place, $300 worth of Pick and Save gift cards, which is more than the $100, that would be table number 17, Angela Meyer and Melissa Bauer. Come on up. Once again, if all the winners just stay here in the stage afterward, they need to speak with you. Grand champion, we, of course, have the Venerable People's Choice Award that you guys have been voting on all afternoon. For the first time in 10 years, we have a tie for the People's Choice Award. Two very worthy teams deadlocked at the top here are going to do as we are going to randomly select one of the two of them to be the People's Choice winner. Okay, the two that tied at the top would be table 17, Angela and Melissa, and table 22, Rebecca, Wicker, one of the two of you is going to be the People's Choice winner. So really, you can both walk away saying you are the People's Choice winner. Unfortunately, we only have one platinum label, or a ladle to give away. And your People's Choice winner has randomly drawn the drama builds and unfolds. Angela and Melissa. There you go. Breaking number of entries, by the way, for the People's Choice this year, which is how we wound up with Ty. You guys are going to split the ladle, but yeah, exactly. Just work out a schedule of who gets it when. Guys, moving right along first place, first place as generally donated by our quick friends from Sears. 42-inch plasma TV. So what do the judges get? I get chili? There's no TV for me? We sure about this? Because I can, it's just, okay. Alright, winner of the 42-inch plasma TV are Chili Grand Champion. First place, and there's no table number on here. The drama builds, and table number, for yourself a very nice TV to watch the Super Bowl on tomorrow. What was your inspiration for this year? Same as last year, except decorate my table this year. Same recipe as last year, just decorated your table? Correct. Brilliant strategy, and it won you a TV, my friend, there you are. Congratulations, Nick. Thanks again, everybody, for coming out. Great chilliness here, and we'll see the winners. Please come back to the stage. Here's pictures from you again, and thanks for coming out.