On Saturday morning, Kim Weiss will begin preparing 20 gallons of chili.
It will cook all day, letting the flavors develop, and she’ll serve it Sunday in the Jackson Hole Chamber of Commerce’s annual High Noon Chili Cook-Off on the Town Square (hopefully the crazy protesters won’t put a damper on the day).
Weiss, who took second place in 2011’s amateur class, hopes to move to first this year.
“It’s something I’ve been messing with and developing over the last few years,” she said of her recipe.
Weiss will join 14 other teams to compete for who’s got the best chili. Judges will score chili based on aroma, color, consistency, taste and aftertaste, said Maureen Murphy, events director for the chamber.
For three years running, the Snake River Brewery has won. In the amateur class, The Showstoppers return as chili champs.
Weiss will serve a red chili, with ground beef and pork. And she’ll spice it up with a few items available at her store, Vom Fass: jalapeno chipotle spice, chile oil and the “not so secret, secret weapon,” fig chili vinegar.
“Chili is kind of an endurance thing,” she said. “Talk about extreme cooking.”
Last year Weiss made 13 gallons and ran out within the first 90 minutes. She recommends arriving right at High Noon if you plan to eat.
“If you want to make it your lunch,” she said, “come early.”