Chili Cook-Off a tasty part of UHCL history

Anahid Tapia
The Signal
The University of Houston Clear-Lake was established 39 years ago in 1974, and for 23 of those years the UHCL Chili Cook-Off has become a staple in the history of the university.

April 16 will mark the 24^th time the Student Life Office will host this event.

The Student Life Office is currently taking applications from those who wish to take part in this year’s Chili Cook-Off. Participants will get to taste flavorful chili recipes and help keep a tradition alive.

“We started the event to promote a greater sense of community on campus,” said Eileen Hulme, who along with Ruth (Perkins) Boyd, Tami Jenkins, and Susan Freeman started the Chili Cook-Off in 1989. “Because of the non-traditional nature of our student body, we decided we needed an event that would bring our students, faculty, and staff together in an unconventional way.”

Although there have been years when the cook-off was postponed due to bad weather, the tradition has never waned.

“It’s the only event that can gather the entire community,” said Mari Martinez, special events chair for The National Society of Leadership and Success student organization.

The Chili Cook-Off offers entertainment for the whole Clear Lake community. Generally, cook-off participants offer different activities at their booths. Last year, Student Life provided attendees with the opportunity to do some rock climbing.

“It’s a great time; I can understand why it’s a staple in our school traditions,” said Sarah Hopson, president of the Student Government Association.

As the years have gone by, the Chili Cook-Off has created competition among teams. Carla Bradley, who serves as SGA representative for the Communication and Digital Media Association, may not be able to recall if CDMA has ever won the Chili Cook-off, “but I know that the Marketing Association was our arch rivals for quite some time!”

Teams do not just compete for bragging rights; official UHCL judges award trophies to first, second and third place chili.  A Spirit Award is also given out by the official UHCL tasting judges. By purchasing a tasting kit, attendees  get the opportunity to try various chilies and vote on “Best Chili,” “Best Booth” and “Cook’s Choice.”

Not many events on campus offer students the opportunity to drink on the premises, but the Chili Cook-Off does offer beer. The fact that patrons can purchase alcohol at the Chili Cook-Off is a perk that Hopson said “is one of those things that kind of makes it feel a little bit more like it’s a four-year college already.”

Every year teams change themes.

“We’ve had many good themes from angels and demons to eat here and get gas,” Bradley said.

Many teams use props and decorations to make their booth stand out.

“Really it’s all about the teams,” said Patrick Cardenas, coordinator of Student Life-Student Organizations “The teams are the important part of the cook-off and what it really takes for the event [to take place].”

Teams are not limited to student organizations.

“It is open to anyone who wants to attend or participate,” Cardenas said.

Last year there were more than 60 participants in the event. Many teams take the Chili Cook-Off seriously and start planning from the first day of school trying to narrow down booth themes and recipes.

NSLS holds their own in-house cook-off to determine what recipe they will use at the event.

For those who want to take part in this historic tradition, the deadline to submit team applications is March 1 at noon.

Hulme says it means a great deal to her that the event is still going.

“It speaks the commitment of the student activities staff over the years to keep the tradition going,” Hulmes said.

Slideshow created by The Signal reporter Veronica Lopez.