Tasters go for the bold and zesty during first day of Carson City chili cook-off

Lots of shady trees, a nice gentle breeze and plenty of ice cold beer were enough to keep the heat down a notch Saturday at the High Sierra Regional Chili Cook-Off and Craft Fair in Carson City.

The two-day event at Glen Eagles Restaurant, which continues through Sunday, has brought dozens of the best chili cookers from around the region hoping for a chance to win prize money, bragging rights and a trip to Las Vegas for the World Chili Cook-off Championship. The public is invited to Sunday's event and sampling costs next to nothing, organizers said.

“If you like it hot, we’ve got it hot. If you like it with a kick, we’ve got that too,” said Big John Konvicka, organizer of this year’s event, who says nothing is more patriotric than a summer day with families, sipping on suds, eating ice cream and sampling the greatest chilis of the Wild West.

This year all proceeds collected at the chili competition will go to Honor Flight Nevada, the charity that takes veterans to Washington, D.C. several times a year as a way of showing gratitude to those who were in the service during World War II, the Korean and Vietnam wars.

“We’re so appreciative to all the venders, the chili cookers and the people taking time today to come out here and pay tribute to the Honor Flight heroes,” said Konvicka. “None of us would be here today if it wasn’t for these veterans.”

With temperatures in the upper 90s Saturday, there was just enough breeze through the shady trees to keep the event cool, even among those dishing up the hottest chilis and homeade salsas. Hundreds had come through the fair on Saturday, paying $3 for a sample kit that lets tasters try some of the boldest, spiciest and zestiest concoctions around.

Festivities finished Saturday at 3 p.m. with a first day judging. The cookoff will fire up again Sunday morning at 11 a.m. The public is welcomed and encouraged to join in on the tasting.

the bragging began early Saturday. Goldfield chili cooker Bob Scott’s said his “End of the Line” chili is a subtle heat, always good with a cold beer straight out of an ice chest. While Scott was stirring the pot, Jim and Karen Watson of Napa, Idaho brought their specialty red chili and green chili verde, also packing a medium heat: ideal for chili tasters.

Speaking of those who enjoy all the flavors, Bill and Linda Robotham of Carson City and pitmasters of Y’alls BBQ, a catering outfit that serves up Texas barbecue Nevada style, said they were getting a good heat going sampling the goods. Next weekend the couple will be competing in a Northern California Barbecue Association event in Boomtown and always like to try what those in the regional chili world are dishing up.

International Chili Society chefs are competing this weekend for a chance to go to the World Cook-Off in Las Vegas. Each day cooks are submitting red chili, chile verde, and salsa for judging, the winners of each category, each day, qualify for the World’s Championship Chili Cookoff in October. Chili tasters are also voting for the best concoctions in a people’s choice award.

Saturday's event is the ICS High Sierra Regional competition. Red and Verde winners also qualify for the November World Food Championship in Las Vegas. Sunday's is the ICS Nevada Capital Regional competition.

The public is invited to sample red and verde chili as well as salsas. Tasting kits are $3 each. The "People's Choice" Chili award will be determined by the vote collected by everyone who samples. Tasters are invited to participate as judges for any or all of the competitions. Salsa will be judged at noon Sunday, chile verde at 1 p.m., and red chili at 3 p.m.