Secret recipes attract crowds at Chili Bowl

By Andre Karimloo

The smell of fresh ingredients created a feeling of hunger
around the University Park Thursday when the Sigma Alpha Epsilon
Fraternity hosted its sixth annual Chili Bowl during U-Hour.

The Chili Bowl was a competition open to all clubs and
organizations on campus, though only teams from the Greek community
entered. The teams participating fought for first place in two
categories: “Best Chili” and “Most Funds Raised.”

The Zeta Tau Alpha Sorority took home first place for both
categories.

“It feels great to win,” said Michelle Barghash, a first-year
food science and technology student and captain of the Zeta Tau
Alpha chili team. “It’s a good representation of Zeta Tau Alpha and
also it’s a really good philanthropic event that we helped out
with,

so I feel really great because it’s for a good cause.”

Other contestants included sororities Chi Omega, Kappa Delta and
Sigma Kappa and fraternities Phi Kappa Tau, Sigma Chi and Sigma
Nu.

Although cooking began early in the morning, competing teams
were not allowed to start selling chili until the start of
U-Hour.

Each cup of chili was sold for 50 cents and all proceeds from
the event were donated to Sigma Alpha Epsilon’s philanthropy, the
Children’s Miracle Network.

The Children’s Miracle Network is a nonprofit organization
dedicated to improving the lives of children by raising funds to
maintain and assist children’s hospitals.

Last year, the Chili Bowl raised a total of $760. This year, the
competition far exceeded the previous mark by raising $917.28 to be
donated to the philanthropy.

“It feels very good to help the community like this,” said
Richard Rodeback, a fourth-year mechanical engineering student and
Sigma Alpha Epsilon’s philanthropy chair. “Anytime the campus can
come out and support events like this is really good. We’ve seen a
lot

more students here than last year.”

Participating teams had several rules to follow in order to take
part in the Chili Bowl.

A team could choose its preferred method of cooking chili,
either using a crock-pot or grill, and were required to supply
their own cooking fuel as well.

The teams were allotted four hours of cooking time from 8 a.m.
to noon. Any team not done cooking at that time was at risk for
disqualification.

Each contestant was to cook a minimum of eight quarts of chili,
two of which would be used for judging purposes and the remaining
six quarts were to be sold to the public.

The chili was judged on the following criteria: flavor,
consistency, aroma and aftertaste.

The judges for the event were professors Paul Hottinger, John
Lloyd and Lucy Garza.

Some students said the smell of the chili was enough to get them
to check out and support the event.

“I was on my way to class, then I saw the chili and it looked
delicious and it smelled like a barbecue,” said Kal Kadlec, a
fouth-year mechanical engineer student. “It’s nice seeing the Greek
community come together for one goal.”

Some within the Greek community said it was important for all
Greek organizations to come together and support a good cause.

“I think this shows Greek unity, and it also brings out new
students to socialize around Cal Poly,” said Bryan Lew, a
third-year mechanical engineering student. “This just gets our name
out there and makes us look good. The community service aspect of
it feels really good to be a part of.”

Michelle Barghash and Michelle Moussa

Charlina Allen / The Poly Post

Michelle Barghash and Michelle Moussa

Greek life members

Erica White / The Poly Post

Greek life members

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