A Culinary Competition

WHAT’S THE BEST THING AT THE Brown County Fair?

Ask a hundred different people that question, and you’ll get a hundred different answers, and there’s no doubt that many answers will refer to fair food. Each year, dozens of delicious food options are available at the fair, but not many of them are able to offer the spirit of competition as a side dish. Thankfully, we have the South Dakota State Chili Cook-off.

On August 16, cooks will compete for cash prizes and to see who has the best chili in the state.

The International Chili Society was formed in 1983 by Carroll Shelby, who had organized the first World Championship Chili Cook-off in 1967. In 1984, the Chili Society of America was formed, and the Chili Cook-offs quickly became international.

South Dakota’s chapter has been around for over 35 years.

Canada” Dan Dielshnerder was one of 2024’s winners

“The first one was in the parking lot of the Holiday Inn. We were there as spectators,” George Sullivan said. He initially got involved in organizing the event as a member of the Optimist Club.

Back then, there were only around ten local participants. In the height of its popularity, up to 35 individual participants entered the competition each year.

About 15 years ago the competition was moved to the Brown County Fair. The competition is held east of Centennial Village.

All competitors are required to be ICS members. Anyone that is interested can visit chilicookoff.com for more information about registration.

Competition day starts at 7:00 AM for the cooks. Each participant gets some time to set up their station, and then a short meeting is held. After that, the cooking begins.

All chili is made on site. All cooks must bring their own ingredients, utensils, and cooking equipment. No food can be prepared in advance, but cooks are allowed to bring their own spice blends.

“We recommend that they make at least two gallons so that everyone can taste it for People’s Choice voting,” Sullivan said. “But technically all they have to make is 32 ounces for the judges.”

Each contestant can enter up to three categories: Red, Verde, and Homestyle.

Cook times are staggered and each cooking period lasts three hours. Sullivan said that most cooks choose to enter all three categories. Last year, the Youth Homestyle category was added for participants ages 6 to 17.

Most people participating in the contest go solo, but Sullivan said that there have been a few teams over the years, including the Aberdeen Area Convention & Visitors Bureau.

The Red Rooster Coffee House organizes the Run the Gauntlet Hot Sauce Challenge each year.

Nicole Volk makes the trophies each year.

“Restaurants in town used to compete and display their trophies when they won,” Sullivan said.

Ideally, there will be one judge per category. In the height of the competition’s popularity, Sullivan said that they had up to 30 judges. Anyone that is interested in being a judge can reach out to Sullivan.

The Run the Gauntlet Hot Sauce Challenge is held as the chili votes are tallied. Sponsored by the Red Rooster Coffee House, participants must withstand increasingly spicy hot sauces. The winner of the challenge is the final person standing, but Sullivan said that there have been many people that make it to the final round.

Once the cooking is done, chili lovers can purchase tickets to sample each competitor’s chili. Tickets for tasting are $1 and go on sale at noon. Tasting begins at 2:00 PM. The Miss Aberdeen pageant winners help sell tickets and give out trophies to the winners. All proceeds from the cook-off are donated to charity, including the American Legion, Knights of Columbus, and Aberdeen Optimist Club’s scholarship program.

Winners from this year’s cook-off will be able to enter the 2026 World Championship Chili Cook-off and compete for a $25,000 cash prize. Some South Dakota residents have made it to the World Championship, including Aberdeen Community Theatre’s Brian Schultz.

Aberdeen’s event sees competitors from all over the region, and there have even been some international participants.

“Last year we got a call from Canada,” Sullivan said. “A Saskatchewan guy saw the ICS website and realized that Aberdeen was 8 hours away, and the next closest location was 14 hours. We call him Canada Dan.”

For more information, visit chilicookoff.com or contact George Sullivan at 605-380-1618.