Hot peppers, spices heat up engineers’ tailgate social, chili cook-off

| January 28, 2011 | 0 Comments
Col. Jeffrey Milhorn (far right), commander, 130th Eng. Bde., 8th TSC, and other participants perfect their chili recipes for the unit’s chili cook-off at Schofield Barracks, Jan. 8. (Capt. Chris Ren | 130th Engineer Brigade, 8th Theater Sustainment Command)

Col. Jeffrey Milhorn (far right), commander, 130th Eng. Bde., 8th TSC, and other participants perfect their chili recipes for the unit’s chili cook-off at Schofield Barracks, Jan. 8. (Capt. Chris Ren | 130th Engineer Brigade, 8th Theater Sustainment Command)

Capt. Stephen Robinson
130th Engineer Brigade, 8th Theater Sustainment Command

SCHOFIELD BARRACKS — The strong aroma of simmering chili peppers, spices and lots of heat set the table for a chili cook-off between the Soldiers and family members of the 130th Engineer Brigade, 8th Theater Sustainment Command, here, Jan. 8.

The varieties of chili were taste-tested to discover the winning combination during an event that had the feel of an indoor tailgate party.

“I think it’s a great morale-building event,” said Col. Jeffrey Milhorn, commander, 130th Eng. Bde. “It gives everyone the opportunity to get together in more of a relaxed social gathering.”

Milhorn and his wife, Debbie, hosted the event.

Participants voted for their favorite chili based on color, aroma, consistency and taste.

Capt. Thomas Elison and his wife, Nina, 84th Eng. Battalion, 130th Eng. Bde., took first place after winning over the judges’ taste.

“We’re pretty excited about winning,” Elison, said.

Elison held on to the family secret as he talked vaguely about the special ingredient that helped him win. “I added a touch of special, hot spices to give a smooth kick,” he explained.

For Soldiers like Capt. Mark Palma, assistant brigade planner, 130th Eng. Bde., the variety of smells and tastes made the perfect ingredients in a recipe of fun.

“I can always go for a good chili, and to be able to taste a lot of different recipes was a real treat,” Palma said.

Before the event, each participant received judging procedures and a description of the different categories being judged, including “best in color.” Prizes ranged from a 24-piece gourmet knife set to aromatic cooking spices

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