MONROE - A little rain didn't dampen the fun on the Square Saturday at the annual chili cook-off.
The weather might have actually helped the turnout. It went from overcast skies to sunny and then back to cloudy with a few raindrops. There were several people who called the weather "perfect" for hot chili.
"You want it to be chilly today; that's with a 'y,'" one woman laughed as she stood in line.
Some of the best chili made in Monroe was available for people to either sample or purchase by the bowl. More than 20 organizations started to make their chili by 7:30 a.m. so it would be ready for the expected crowd.
People turned out early and by 11 a.m., the time when the chili was ready to eat, the inside lane of the Square was packed with people who tried to move from one tent to another to find out what group made the tastiest chili.
Each chili had its own special ingredient or flavor. It's a secret the cooks aren't willing to share.
"I pray a lot," Rick Rufer smiled as he prepared his own special blend. "I try to keep the flavor consistent every year."
His recipe must be popular because he had several awards on the front of his serving table that showed his chili was picked as a favorite every year.
Dan Smiley said he created his own special chili. He wouldn't divulge his secrets, but said the best way to make chili is to let it cook for several hours. Better yet, he added, make it one day and eat it the next.
"Chili always tastes better the next day," he said. "It gives the ingredients a chance to mix together."
Some of the chili was spicy and some was mild. There was something different for everyone's taste.
"I like mine a little hotter than we make," Rufer said, "but if you make it too hot people stay away."
There were a few people who had to take a drink of water or soda after they sampled some of the hotter chili.
Along with chili, people sampled home-made pies, ate cream puffs and shopped at the farmers' market.
The weather might have actually helped the turnout. It went from overcast skies to sunny and then back to cloudy with a few raindrops. There were several people who called the weather "perfect" for hot chili.
"You want it to be chilly today; that's with a 'y,'" one woman laughed as she stood in line.
Some of the best chili made in Monroe was available for people to either sample or purchase by the bowl. More than 20 organizations started to make their chili by 7:30 a.m. so it would be ready for the expected crowd.
People turned out early and by 11 a.m., the time when the chili was ready to eat, the inside lane of the Square was packed with people who tried to move from one tent to another to find out what group made the tastiest chili.
Each chili had its own special ingredient or flavor. It's a secret the cooks aren't willing to share.
"I pray a lot," Rick Rufer smiled as he prepared his own special blend. "I try to keep the flavor consistent every year."
His recipe must be popular because he had several awards on the front of his serving table that showed his chili was picked as a favorite every year.
Dan Smiley said he created his own special chili. He wouldn't divulge his secrets, but said the best way to make chili is to let it cook for several hours. Better yet, he added, make it one day and eat it the next.
"Chili always tastes better the next day," he said. "It gives the ingredients a chance to mix together."
Some of the chili was spicy and some was mild. There was something different for everyone's taste.
"I like mine a little hotter than we make," Rufer said, "but if you make it too hot people stay away."
There were a few people who had to take a drink of water or soda after they sampled some of the hotter chili.
Along with chili, people sampled home-made pies, ate cream puffs and shopped at the farmers' market.