Annual 445th chili cook-off raises money for CFC

  • Published
  • By Stacy Vaughn
  • 445th Airlift Wing Public Affairs
WRIGHT-PATTERSON AIR FORCE BASE, Ohio --  Rain showers didn't stop more than 50 people attending the 445th Airlift Wing's annual chili cook-off Oct. 31 in Bldg. 4026. This annual tradition has been going strong for more than 11 years and raises money for the Combined Federal Campaign. This year's cook-off netted $391, up $10 from last year.

Nineteen simmering pots of chili with names such as, "Spicy Black Bean Halloween Chili" and "Una Bella Mangiata!" were in the competition. The aroma of spices, peppers and various secret ingredients wafting from the various crock pots continued to linger in the air even after the last tasty morsel was devoured at the conclusion of the event.

Judging the competition this year were Col. David Owens, 445th Operations Group commander, Col. Brett Newman, 445th Maintenance Group commander, Chief Master Sgt. Peri Rogowski, 445 AW command chief, and Lt. Col. Jay Smeltzer, 445th Aircraft Maintenance Squadron commander.

The judging for this year's competition was based on 5 criteria; smell, thickness, color, flavor and after taste.

As the judges sampled each pot, the phrases, "man that one's hot," "I taste cinnamon," "Does that say duck?" echoed throughout the hangar.

Once the judges set their spoons down and sipped more water after tasting some heated concoctions, a winner was selected, Master Sgt. Kelly Kruger, 445th Force Support Squadron services flight, won this year's competition with her "Una Bella Mangiata!"

"I'm thrilled that I won. This is my second time competing. My first time was three years ago and I didn't even place. After such a loss three years ago, it's a great feeling to come back with a bang," Kruger said.

Taking second place this year was Master Sgt. Ashley Dahl, 445th Maintenance Group NCOIC maintenance training, and third place went to Master Sgt. Greg King, 445th Maintenance Group NCOIC plans, scheduling and documentation.

"A good bowl of chili requires tomatoes, not tomato juice but some good tomatoes, chili powder, beans of course, onions and venison. The chili should have a slight delayed burn or slow burn and not sweet," King said.