Chili Heats Up Mill Run Tavern

For those who love a good hot bowl of chili on a cold winter day, the Run of the Mill Tavern in Mill Run was the place to be last Saturday the 9^th when they hosted their 8^th annual chili cook-off. This year, there were 17 different chilies up for taste, ranging from a traditionally spicy blend to a white chicken chili.

"The Mill's chili cook-off is always a good time," said Kelly Sayre, the cook-off's organizer, "whether you are a regular of the bar or a first-timer who loves chili and good company."

Contestants sign up at $10 an entry and then head home to see what they can create. They must have their chilies in the door at 3pm; tasting begins at 3:30 and lasts 2 hours with ballots due at 5:30 sharp.

This year there were many creative and tasty blends, most of which were traditional chilies. Others, though, took on a different twist. One was a white chili with garbanzo beans and olives, one made with ham and cocktail wienies, and another chicken chili featuring tequila and lime, just to name a few.

Winning categories are Tastiest, Spiciest and Most Original with 1^st through 3^rd place. All winners receive ribbons with the Mill's logo; first place gets a signature trophy, a $30 prize, and the respect of the Tavern community, which just might include a bought beer.

The day of the cook-off, each contestant is given a number, a customized apron and a place to plug in their crock-pots, and then they are free to drink, taste and vote. For tasters, small bowls and spoons are available among the chilies adorning the Tavern pool tables, ballots are distributed, and the beer is flowing courtesy of the bartenders Lisa and Jackie.

"The cook-off is my favorite day to work," said Jackie, "because I just eat all day!"

Also because the business is so good; the turn-out for the cook-off has continued to grow since it first began in 2001.

"I won 1^st place the very first year with my white chicken chili, which was inspired by my sister's recipe," said Marie Mitchell, who again was the Most Original champion with this year's delicious shrimp and sausage gumbo with rice, which also won 2^nd place for Tastiest.

Ron Williams' chili was also a double-winner; his was this year's 1st place Tastiest champion and 3^rd place Spiciest with his more traditional chili recipe.

Danny Pipher knocked everyone's socks off with his 1^st place Spiciest featuring a blend of many peppers, Guinness and potatoes, which was eaten with a cold beer close by.

"I did not follow a recipe," he said, "but stuck with what I thought would taste good." This was his second year entering, and he beat previous champion Mark Mitchell, who received a close 2^nd place.

"Danny had Spiciest in the bag," said taster Kenny Pond, "though I voted it as Tastiest too; I couldn't stop eating it!"

People were encouraged to hang around to eat their fill of their favorites, to drink and to have a good time. The cook-off will continue to be an annual event, taking place on the Saturday following Super Bowl. Keep in the touch with Run of the Mill Tavern at (614)777-1773.

This event was labeled B.Y.O.B-bring your own Beano!