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Date: 5/9/2018
SOMERS, CT – What started as simply cooking chili 35 years ago has become something beyond just developing a unique recipe for Michael Freedman.
Freedman has been the organizer for the past 12 years of the annual ChiliCT, the New England Regional Chili Cook Off Fest conducted in Somers that raises money for the Fire Department. The cook off was celebrating its 33rd year and is sanctioned by the International Chili Society.
Under clear skies on May 5, thousands of people came to Sonny’s Place to taste chili and have a good time.
Freedman spoke with Reminder Publications as the festival was just opening and said based on past attendance, he expected between 6,000 to 8,000 people to be sampling chili.
There were 63 chili cooks vying for prizes from 13 states at the event, including seven of whom have won world championships, Freedman said.
For an admission cost of $8, attendees received a small plastic bowl from which they could sample as much of the chili as they liked.
Darrell Dennum of Occum, CT, is the man behind Double D’s Slow Squirrel Chili. Dennum explained he has been cooking chili for the past 10 years and competing in contests such as this one. Like other chili cooks, the colorful name attracted people to his tent, but he assured attendees that his chili does not contain squirrel meat. One sign at the booth stressed that no squirrels were harmed in the making of the chili.
One world champion was on hand at his family’s booth. Jeremy Levy of Hunt Valley, MD, is the 2017 “Yute” champion for his chili. His father Matt said it’s a hobby he and his son have developed and their “Bootch Magoo Five Fart Chili” has proven to be a crowd-pleaser. Matt said he was not bringing a chili to the event in Somers. But people could sample his salsa.
Non-chili items were also offered for sale, such as Pop’s Biscotti and Chocolates from Wilbraham. Maria Ferraro Wingate said it’s the seventh year she has attended the event.
Freedman said that chili is a multi-generational pastime in his family.
“My kids are cooking and my grandchildren are cooking,” he said.
Looking over the tents of vendors and chili cooks, Freedman said, “This is our baby and I wouldn’t have it any other way.”