"DUMPLINGS IN CHILI" RECIPE TAKES CROWN AT 17TH ANNUAL DICK DRIML CHILI COOKOFF
(pictures and article courtesy of McCook Daily Gazette, 2/27/2017)
Below, chili judges Terri Skolout and Jeff Shaddock are puzzled by the dumplings and, above, Dixie Bethel, left, and Josh Keenportz are awed by the aroma of a chili stirred by Jordan Johnson during the MCC Indian Boosters' annual "Dick Driml Memorial Chili Cookoff" Saturday at McCook Community College. Fifteen chefs competed for trophies and bragging rights, with Michael Kuhlen of AmFirst Bank and Jeff Ross of Culbertson tying for first with 155 points each. Kuhlen's score for "taste" broke the tie, earning him -- and his dumplings -- the top trophy. In third place was Donna Hall and Jim and Joyce Jones of Herrmann-Jones Funeral Chapel. GiGi and Dan Sattler won the "People's Choice" trophy. Chilis were judged on color, aroma, consistency, taste and aftertaste. Dick Driml started the chili cook-off as a fund-raiser for his MCC band department. His memory is kept alive by family, friends and the booster club who have sponsored the annual cook-off since his death in June 1999. This year, proceeds from the cookoff support the college's athletics department.
News articles on previous Dick Driml Memorial Chili Cook-offs
2016
2016 marked the 16th year that the McCook Indians Boosters Club held their Dick Driml Memorial Chili Cook-Off. This event is held early in the year on a Saturday afternoon/evening in conjunction with a MCC Basketball double header. Annually a dozen (or more) local chefs enter their chili with hopes of taking home the winning trophy while MCC Basketball fans reap the benefit of the chefs hard work by enjoying a warm bowl of chili soup on what is normally a cold, winter day in Nebraska.
The event was first held by Dick Driml, former MCC instrumental music instructor. It has been continued in his memory, and the proceeds are used by the MCC Indians Boosters to assist the MCC Vocal and Instrumental Music Department with trips, equipment and other activities. The 2016 cook-ff raised $968 to help the MCC program.
News Article courtesy McCook Gazette, February 9, 2016
McCOOK, Neb. -- One judge wrote, "Wicked chili!" Another wrote, "Needs more spice."
"A third scribbled, "My favorite. Ummm, bacon!"
One judge said this was the most celery he'd eaten in years.
Within the first four or five entries of chili, the five men judging the annual "Dick Driml Memorial Chili Cook-Off" at McCook Community College Saturday were developing red faces and the sniffles. But that didn't stop them from tasting every one of the 14 competing chili recipes, and in between each, cleansing their palettes with celery chunks or lemon slices. That's when, toward the end of the roasters, judge Jesse Stevens tipped his head, studied a small piece of celery and commented, "This is the most celery I've eaten in five years." Grinning, he proceeded to the next roaster.
Fourteen chili cooks competed for trophies and bragging rights, entering 14 very different versions of chili -- you know, tomatoes, onions, hamburger and beans. How many different ways can those be put together? And with how many other ingredients? Apparently, any number of ways, with any number of other ingredients.
A judge took a spoonful. "There's beer in it. Can you taste it? It's Budweiser." Another quipped, "It adds a sweetness to it."
Down the row ... "Hmmm ... beer again. Coors Light this time."
Other comments written on the judging forms were: "Outstanding!" "Great use of multiple meats." "Hmmm ... smoked meat! I love it." "Chunky and onion-y." "I liked the heat and the selection of veggies." "I'm not a fan of corn in chili. Sorry." "Can I have the recipe?" "Perfect!" "Very good, but too much tomato."
Each judge could award each chili up to 50 points, 10 points each for aroma, color/appearance, taste, consistency and aftertaste. The highest score that a chili could win was 250 points. While two judges declared two chilis perfect and awarded each 50 points, the same chilis earned less glowing praises and fewer points from other judges.
It all depends on a person's individual preference and what he/she considers to be "chili." One recipe was a chicken broth base with turkey (unofficially, the "reporter's choice"). Another was so chunky it was fork-able. One had bacon, which really pleased one judge. One had chicken. One had corn. One had mushrooms. (Mushrooms?) Beans, no beans. Smoked meats. Hamburger ... prime rib ...
Sweet, mild chili peppers ... jalapenos.
Smooth and soothing, hot and burning.
None of the judges declared any of the chilis "Hot," although two of the cooks entered theirs with that designation. "Mild" and "Medium" ratings prevailed with the judges, although one inched toward hot with a "kinda hot" rating.
A thick, super-chunky chili prepared by Chris Smith representing the Lions Club won the judges' highest praise, and 219 points. Another chunky entry, prepared by Adam Siegfried of the Coppermill Steakhouse and Loop Brewery, won second place.
In third was the recipe, perhaps more traditional, prepared by Chelsey Benes of MNB Insurance.
Celebrity judges, from McCook radio stations, were Rich Barnett, Jesse Stevens, Josh Keenportz, Tom Lambing and Greg Larson. A woman's point of view was originally to be represented by Cindy Stratton, but she was unable to attend and was replaced by Lambing.
Cook-off co-coordinator Sherri Stang said this was one of the tightest judging in the contest's history. Mere points separated competitors; there was just one point between third and fourth places.
The "People's Choice" award went to Shirley Driml-Perez, whose first husband, Dick Driml, started a chili cook-off as a fund-raiser for his MCC band department. His memory is kept alive by friends and MCC Indians Booster Club members who have sponsored the annual chili cook-off since his death in June 1999.
All proceeds from the chili cook-off go to the college's music department.
MCC Phi Beta Lambda Club members prepared and served desserts. Nick's Distribution, Walmart, Joltin' Jo's and Monica Conroy provided supplies for the cook-off.
Competitors in the chili cook-off were: Terry and Lynn (Driml) Pinkal (for T Pinkal Construction); Jeff Ross of Hayes Center (the returning champion from 2015); Janet Werkmeister for the MCC Foundation; Dan and Gigi Sattler, McCook; Nate Henning, McCook; Roxie Roth (for AmFirst Insurance Services); Michael Kuhlen (for AmFirst Bank); Bill and Jade Lesko (for Citta' Deli); Shirley Driml-Perez (for the Driml family); Sharon Kircher (for MCC Center for Enterprise); Chelsey Benes (for MNB Insurance Services); Donna Hall (for Herrmann Jones Funeral Chapel); Adam Siegfried (for Coppermill Steakhouse/Loop Brewing Co.); and Chris Smith (for the McCook Lions Club).
This was the first year that contest coordinators offered a couple soups for those who wanted to support the cook-off and the college's music department but don't like chili. While the soups didn't compete in the chili contest, Mark Graff, of McCook National Bank, grinned and declared his "the best vegetable-beef."
2014
Chili judges, from the left, Nick Nothnagel and Brian Rokusek, and, from the right, Kurt Vosburg and Susan Harris-Broomfield, taste-test one of the 12 roasters of chili entered in the annual Dick Driml Chili Cook-off at McCook Community College Saturday afternoon. Dishing up the chili is a cook-off coordinator Sherry Stang. Winning first place was Adam Siegfried of the Coppermill Restaurant/Loop Brewery. In second was Janet Werkmeister of the McCook College Foundation. In third place was Terry Pinkal, whipping up one of the two roasters representing the Driml family. The "People's Choice" winner was Shirley Driml-Perez, also representing the Driml family. Proceeds from the chili cook-off, coordinated by the MCC Indian Boosters, go to the MCC Music Department, of which Dick Driml was the band instructor until his death in June 1999. (Courtesy McCook Daily Gazette, 2/19/2014)
2013
McCook Community College students (from left) Brad Powell, John Reeves and Christian Conroy, stand guard at the dessert table Saturday and prepare to auction off more than 50 desserts made by members of MCC's Phi Beta Lambda and donated from college and community members. With Reeves serving as the auctioneer, the event -- in the auxiliary gymnasium in conjunction with the Dick Driml Chili-Cook Off and MCC men's and women's basketball games against Trinidad State -- raised more than $800 for the organization and the March of Dimes. (Courtesy McCook Daily Gazette, 2/13/2013)
Seven-year-old Kollin Werkmeister is thrilled to find his grandma's chili at the annual Dick Driml Memorial Chili Cook-Off during McCook Community College women's and men's basketball games Saturday evening. Kollin's grandmother -- Janet Werkmeister, representing the MCC Foundation -- won first place in the contest, followed by John Zlomke of the McCook Lions Club in second place and Adam Siegfried of Loop Brewery/The Coppermill in third place. Shirley Driml Perez, representing the Driml family, won the "People's Choice" award. The judges were Monica Conroy, Mike Broomfield and Joe Townsley; and MCC students/softball players Samantha Ojeda, Tiffany Dempsey and Rachel Bashor. Proceeds from the chili cook-off, coordinated by the MCC Indian Boosters, go to the MCC Music Department, of which Dick Driml was the band instructor until his death in June 1999. Helping Kollin sample the 14 contestant chilis was his buddy, Declan Baker. (Courtesy McCook Daily Gazette, 2/11/2013)
2006
Laura Ford, above, representing Country Floral, captured first place in the McCook Community College Chili Cook-Off Saturday with her white chicken chili. The Cook-Off, conducted in memory of Dick Driml, funds the MCC Fine Arts Program. Ford's husband Mike, representing Knowlen and Yates, placed second. Terry and Lynn Pinkall placed third. MCC athletes were the judges -- Cody Schoulz, baseball; Lindsey Hartmann, volleyball; Kayla Laird, volleyball and women's basketball; Trina Perryman, softball and women's basketball; and Erin Nealey, women's basketball. (/McCook Daily Gazette 2/13/2006)
2004
Lynn Salyer and Roger Wilson scoop into pots of chili, during the fourth annual Dick Driml Memorial Chili Cook-Off, sponsored by Driml's coffee buddies and the McCook Community College Boosters. The judges selected Matt Sehnert's chili for first place, and the "People's Choice" award went to Max Brodersen. Rajean Rucker and Lonnie Weyeneth stirred up the second-place chili, and Craig and Stacy Olsen's came in third. Bested in the People's Choice division-- by just $1 -- was the chili created by Paul and Dal Wood and Phil Lyons. The college's "Sound Investment"-- represented here by (top, from left) Ashley Carman, Karmon Nelson and Ryan Carman -- performed while chili connoisseurs taste-tested 15 chili concoctions.
