Denham Springs Chili Cookoff Sees Unique Flavors and Community Spirit

The Denham Springs Main Street Chili Cookoff took place on March 15, 2024, showcasing culinary creativity and community engagement. With 22 contestants entering the competition in the Antique Village, participants brought a variety of flavors and styles to the beloved dish, each vying for the title of best chili.

Innovative Ingredients Shine in Competition

Among the contestants, Jacob Roark stood out for his unconventional use of elk in his chili. “Elk is known as the best wild game meat, so that is why I went after it,” Roark explained. As a Central resident and owner of a catering company, Roark aimed to offer something different. His quest for elk led him to a fortunate connection with a fellow party attendee whose family member had recently returned from a hunting trip in Mexico.

In a creative twist, Roark began his cooking process by rendering bacon before adding the elk to the pot. “So far everyone has loved it,” he remarked, a sentiment echoed by the judges who ultimately declared his chili the overall winner of the event.

While Roark took a bold approach, many contestants opted for traditional recipes featuring ground beef, chuck roast, and varying spice levels. Steven Campo, a crane operator and self-described cooking enthusiast, attributed his success to the “secret ingredient” of love. His chili was also recognized as a winner, highlighting the passion and heart that went into each dish.

A Family-Friendly Event

Attendees emphasized the family-oriented atmosphere of the cookoff. Richard Miller, whose chili recipe was more traditional, noted the importance of family participation. He shared his dish, which included onions and spices but no tomatoes to avoid heartburn, with his children and future son-in-law. “It’s fun for us to be here because it is family-oriented,” he said, reminiscing about his previous win where he placed third this year.

Other attendees shared their chili preferences as well. Edward Riley enjoyed the spicy offerings, stating it’s good chili if it makes you sweat, while Nicole Williams expressed her love for beans and a balanced spice level. Her comments reflected the diverse tastes present at the event, appealing to a wide range of chili lovers.

Elizabeth Baudoin, who helps direct the cookoff, noted the growth of the event. With two additional teams participating this year compared to the inaugural cookoff, she stated, “We love having the vendors here to give it a farmers market feel.” The increase in vendors contributed to the vibrant atmosphere, enhancing the experience for attendees.

Proceeds from the cookoff support the preservation of historic buildings in downtown Denham Springs, including the old City Hall. Baudoin expressed satisfaction with the event’s turnout. “This year we are doing pretty good,” she said, as the delightful aroma of chili filled the air, enticing guests to sample various creations.

The Denham Springs Main Street Chili Cookoff not only celebrated culinary talent but also reinforced community bonds, making it a cherished annual event for families and friends alike. As participants shared their unique recipes and cooking philosophies, the event exemplified the spirit of collaboration and creativity that defines the heart of Denham Springs.