Chili lovers and aficionados came from far and wide to Egan's Bar in Tuscaloosa, Alabama on February 17th to participate in this year's Asses of Fire Chili Cook-Off. The event, which takes place every February, is a laid back and low pressure chili cook-off designed for chili freaks of all skill levels and abilities.
The Asses of Fire Chili Cook-Off is always one of my favorite events each year because, well, I, along with Daniel Di Bona, help to put on the event each year. We are not the only ones, though, that help to make this event happens. Egan's Bar serves as the host while The Pink Box Burlesque, The Left Hand Soap Company, and Druid City Brewing also assist as sponsors. I can't also forget the great competitors that enter the competition each and every year. This year, we had 14 chili entries to be judged and sampled by the patrons in the bar.
In the end, though, ony three teams could walk away with prizes at this year's Asses of Fire Chili Cook-Off. 3rd place went to "Deer Chili", a venison based chili. 2nd place went to "Furry Chili", a pork based chili with a bit of a kick to it. 1st place went to the chili entry from Animal Butter, a local Tuscaloosa restaurant. It featured smoked habenero peppers among other ingredients. The competition was incredibly tight this year as 3 points was the difference between 2nd and 3rd place along with the difference between 1st and 2nd place.
I'd again like to thank all the sponsors of this year's Asses of Fire Chili Cook-Off along with thanking the participants and guests of the event. Everything went top notch, and I'm looking forward to help putting on the 2019 Asses of Fire Chili Cook-Off next year!
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