A hot time
People are secret ingredient for cookoff
Staff writer
Cooking Mexican food is what Josh Tajchman does for a living at Taco’s Food Truck at That One Place in Marion.
Cooking chili for the annual Chili Cookoff at the county lake is what he does for enjoyment and to benefit the community.
This year’s Chili Cook Off will be 11:30 a.m. to 2 p.m. Oct. 4.
Tajchman has won trophies both years he entered the annual cookoff, in 2021 and 2022.
Both times, he donated his prize back to the lake.
“I think the lake and reservoir help our town’s businesses a lot during the summer,” Tajchman said.
The pleasurable atmosphere of the cookoff turns preparing Mexican food into a relaxing activity, he said.
“The Chili Cookoff out there is, in my opinion, more for fun than it is a competition,” Tajchman said. “I went out there to have fun myself.”
He likes having time to visit a bit with tasters and likes it when they come back and ask for another taste.
“Some people come back around wanting a second serving,” he said. “Sometimes I just give it to them.”
He keeps an eye out to avoid running out of chili before the last customers are served, but he likes sharing his creations with appreciative tasters.
Sometimes being friendly with tasters can win a vote if they are on the fence, Tajchman said.
“When I’m out there, I have a big personality to compliment people,” he said.
Many cooks are proud of their chili, he said.
“I also take pride with my chili seasoning,” he said. “I don’t use packages. I use fresh ingredients and make my own.”
Both years he competed, he used completely different recipes.
The first year, he made brisket chili.
“It’s kind of an upgrade over chili with ground beef,” Tajchman said. “The second year, I made pulled-pork chili.”
Cooks have to prepare at least two gallons of chili, he said. His second year, he prepared 2½ gallons.
“I like to prepare things I personally like,” he said.
No one has ever complained that his experience as a Mexican food chef gives him an unfair advantage.
“The fact is that it’s my career,” he said. “I also enjoy it. I’m there for my sense of enjoyment.
“In my opinion, the Chili Cookoff and the bluegrass festival are two of the premier events in the county,” Tajchman said.
He’s undecided whether he will compete this year. Cooks can enter the 19th annual Chili Cookoff up to the start of the contest. Cost per entry is $15. Tasting kits cost $5. Chili ingredients are paid for by cooks.
Prizes are given for first, second, and third place, people’s choice, and competitors’ choice.