Edwin Shipp has a few more things to do before he leaves to study abroad in New Zealand on Feb. 4, including trying to win a chili cookoff.
The IU junior is a volunteer with Mother Hubbard’s Cupboard, a Bloomington organization that works to expand community members’ access to fresh food through programs like its food pantry, cooking workshops and community gardens.
Shipp heard the organization would be hosting the 2025 Chilly Cookoff at Bloomington’s annual Freezefest . From 5-7 p.m. Jan. 23 at The Mill, 18 contestants will serve samples of their chili, vying for one of four different accolades: best overall, best vegetarian, most creative and People’s Choice.
“I first saw the email about the competition and wanted to attend as an observer, but when I told my friend Archie Makice about it, he suggested we compete,” Shipp said. “I have most definitely never participated in a cooking competition before, but I have always loved to cook.”
Shipp and Makice are vegetarians, so their chili will be meat-free. It will, however, contain beer.
“It is a bit ironic considering I don’t drink, and Archie doesn’t like beer, but we have some friends who really know their stuff when it comes to beer so we consulted them about which beer we should use,” Shipp said.
They eventually chose a hometown brew. He and Makice started their beer selection process at Big Woods, a local restaurant, which is fitting since Shipp is a Bloomington native. They picked Busted Knuckle from Quaff On, a brewery founded in Brown County.
Proceeds from all ticket sales to the Chilly Cook-Off will go to benefit Mother Hubbard’s Cupboard.
“The money we get from this event helps us fulfill our mission,” Liz Barnhart, community outreach coordinator at Mother Hubbard’s Cupboard, said. “A lot of the money goes toward purchasing food.”
Buying a ticket grants access to chili samples as well as free portions of ice cream from The Chocolate Moose and cinnamon rolls from Two Sticks Bakery. All ticketholders will be able to vote in the People’s Choice award.
A panel of three judges will evaluate the chili to decide the winners of the other three prizes. Two are winners from last year’s competition — Clard Davidson, winner of best overall chili and Robert Gutierrez, winner of the People’s Choice award. The third judge will be a representative from Mother Hubbard’s Cupboard.
Gutierrez charmed the crowd last year with a Tex-Mex chili reminiscent of his roots.
“As a Texas transplant, I enjoyed sharing with Hoosiers what I grew up eating: authentic Tex-Mex chili, inspired by my grandma, Maria Jimenez, and other ‘chili queens’ in San Antonio,” Gutierrez said.
In addition to Shipp and Makice, chili cooks include members of the Bloomington community, as well as local and chain restaurants. Barnhart said that Culver’s is entering; she imagines that cheese curds will be involved.
Barnhart will also make chili, but for a different kind of contest. Attendees have the option to compete to see who can eat the greatest amount of spicy chili without crying “uncle.”
“I am going to be making the spiciest chili I can possibly make without killing anybody,” Barnhart said.
Gutierrez offered a word of advice for chili cooks in general: “If you want to make really good chili, ditch the powders and canned vegetables, and start with real dried chilis.”
