Things heated up at the Paris Legion’s 4th annual Chili Cook Off

Pictured is team ‘Always a Bridesmaid and Never a Bride,’ at the Paris Legion’s 4th Annual Chili Cook Off on March 7th. Left to right, Derrick Ostner, Heidi Ostner, Kelley McPate and Kieran McPate. 

Casandra Turnbull

Managing Editor

A little heat and a lot of community spirit filled the Royal Canadian Legion Branch 29 on Saturday as the 4th annual Chili Cook Off drew a steady stream of taste testers eager to crown this year’s champion.

The popular event followed a simple format. Guests paid $5 admission and received three tickets to sample each contestant’s chili and vote for their favourites by dropping their tickets into a bowl.

This year, eight teams competed for bragging rights and the coveted chili title.

Finishing in third place for the second year in a row were LuKas Oakley and Steve Howes with their Paris Meat Lovers Chili, based on a recipe created by celebrity chef Ted Reader.

The Paris councillors said the recipe featured locally sourced ingredients, including beer from Paris Beer Co. and beef from what they jokingly described as a “top secret” producer. The chili was also smoked at Oakley’s home.

Expecting strong demand, the duo prepared a double batch this year to avoid selling out.

Both Oakley and Howes said the event drew an enthusiastic crowd.

“Anything that brings people out to discover this great legion is a win,” said Howes.

Second place went to the cleverly named “Always a Bridesmaid Never a Bride” team, consisting of Derrick Ostner, Heidi Ostner, Kelley McPate and Kieran McPate — a nod to their runner-up finish for the third year in a row.

Their entry featured a white bean turkey chili made with three varieties of white beans and three types of peppers, using all-natural gluten-free ingredients.

“Every year we change the recipe. Last year it was Haggis,” said Kieran.

“Everyone’s recipe is totally different, and they are all really good. I don’t know how people vote,” he added.

Taking first place in their debut year were Paris residents Carrie and Vince McCrum with a chili called “No Team All Heat.”

The winning recipe was inspired by a cherished family dish.

“We come to the legion often for other events and I saw this pop up and I thought this is something I can do,” said Carrie. “I noticed the event was happening on my mom’s birthday, so I thought I’m going to enter with her recipe.”

March 7 would have been Isabelle Kaduk’s 103rd birthday. She passed away at age 95, but her recipe lives on and now has a championship title to its name. Carrie described the chili as a classic old-school recipe, proving that sometimes the traditional approach still wins.

Other entries added their own creative flair to the competition.

Jennifer and Andrew Spencer took what they called a “12 trick approach,” searching online for the top 12 chili chef recipes and selecting the most unique ingredients from each to combine into their pot.

Jennifer described the effort as a “Hail Mary,” though taste testers seemed to enjoy the result.

The Paris-Brant Kiwanis Club returned to the competition again this year, serving their chili alongside a custom-made hot sauce created by Kiwanis member Tim Risebrugh.

Christine Garneau and John Bisaillon entered a Texas-style smoked brisket chili that sold out within a couple of hours. The pair moved away from last year’s turkey-based recipe and also showcased a selection of sauces sold at their business, Creek View Acres Nursery & Orchard on Johnson Road. The sauces are produced using rescued fruit that might otherwise go unharvested.

Derek and Carol Gibbons also returned for a second year with their entry titled “It’s Not Your Mother’s Chili.”

“We want to help the Legion make some money and give back to the community,” said Carol. Both are Legion volunteers and members.

Legion president Barry Humphrey said he was pleased with the turnout.

“It’s been a good day. People started rolling in at 12 pm and it was standing room only,” he shared.

While Humphrey admitted he had his favourites among the recipes, he wasn’t willing to spill the beans.

All proceeds from the event support the Legion’s building renovation fund. The organization hopes to raise $100,000 and is currently nearing the $15,000 mark.

Planned improvements include installing a stairlift to the upper level, new carpeting in the front foyer and stairways, a second-floor bathroom and bar, electrical upgrades, and renovations to a storage room and hallway.

Ultimately, Humphrey said the Legion is also looking toward the future.

While the current building, steeped in nearly a century of history, has served the organization well, the long-term goal is to secure a new home that is more accessible for everyone.