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Team Buckley's palates delighted with annual chili cook-off

Master Sgt. Jesse Quick, Air Reserve Personnel Center, won the best overall chili and the best red chili awards at the 10th Annual Chili Cook-Off hosted by the Buckley Air Force Base Chapel Feb. 6, 2013, at the chapel Fellowship Hall. Six judges sampled 16 types of chili, nearly double last year’s submissions.

Master Sgt. Jesse Quick, Air Reserve Personnel Center, won the best overall chili and the best red chili awards at the 10th Annual Chili Cook-Off hosted by the Buckley Air Force Base Chapel Feb. 6, 2013, at the chapel Fellowship Hall. Six judges sampled 16 types of chili, nearly double last year’s submissions.

Col. Dan Dant, 460th Space Wing commander, grabs a sample of chili at the 10th Annual Chili Cook-Off hosted by the Buckley Air Force Base Chapel Feb. 6, 2013, at the chapel Fellowship Hall. Dant was one of six judges for the cook-off. There were 16 entries in the competition, nearly double last year’s submissions. (U.S. Air Force photo by Airman 1st Class Riley Johnson/Released)

Col. Dan Dant, 460th Space Wing commander, grabs a sample of chili at the 10th Annual Chili Cook-Off hosted by the Buckley Air Force Base Chapel Feb. 6, 2013, at the chapel Fellowship Hall. Dant was one of six judges for the cook-off. There were 16 entries in the competition, nearly double last year’s submissions. (U.S. Air Force photo by Airman 1st Class Riley Johnson/Released)

Duane Judy, 460th Space Wing Anti-terrorism Office, takes notes on chili entries at the 10th Annual Chili Cook-Off hosted by the Buckley Air Force Base Chapel Feb. 6, 2013, at the chapel Fellowship Hall. Judy was one of six judges.  The judges were presented with 16 types of chili, nearly double last year’s submissions. (U.S. Air Force photo by Airman 1st Class Riley Johnson/Released)

Duane Judy, 460th Space Wing Anti-terrorism Office, takes notes on chili entries at the 10th Annual Chili Cook-Off hosted by the Buckley Air Force Base Chapel Feb. 6, 2013, at the chapel Fellowship Hall. Judy was one of six judges. The judges were presented with 16 types of chili, nearly double last year’s submissions. (U.S. Air Force photo by Airman 1st Class Riley Johnson/Released)

Chief Master Sgt. William Ward, 460th Space Wing command chief, samples a bowl of chili at the 10th Annual Chili Cook-Off hosted by the Buckley Air Force Base Chapel Feb. 6, 2013, at the chapel Fellowship Hall. Following the chili cook-off, Team Buckley members were invited to partake in the chili as part of the monthly chapel luncheon. (U.S. Air Force photo by Airman 1st Class Riley Johnson/Released)

Chief Master Sgt. William Ward, 460th Space Wing command chief, samples a bowl of chili at the 10th Annual Chili Cook-Off hosted by the Buckley Air Force Base Chapel Feb. 6, 2013, at the chapel Fellowship Hall. Following the chili cook-off, Team Buckley members were invited to partake in the chili as part of the monthly chapel luncheon. (U.S. Air Force photo by Airman 1st Class Riley Johnson/Released)

Team Buckley members eat chili at the 10th Annual Chili Cook-Off hosted by the Buckley Air Force Base Chapel Feb. 6, 2013, at the chapel Fellowship Hall. More than 100 people turned out to partake in the chili after the competition. Following the cook-off, a short devotion was given as part of the monthly chapel luncheon. (U.S. Air Force photo by Airman 1st Class Riley Johnson/Released)

Team Buckley members eat chili at the 10th Annual Chili Cook-Off hosted by the Buckley Air Force Base Chapel Feb. 6, 2013, at the chapel Fellowship Hall. More than 100 people turned out to partake in the chili after the competition. Following the cook-off, a short devotion was given as part of the monthly chapel luncheon. (U.S. Air Force photo by Airman 1st Class Riley Johnson/Released)

Duane Judy, 460th Space Wing Anti-terrorism Office, tastes a unique chili recipe at the 10th Annual Chili Cook-Off hosted by the Buckley Air Force Base Chapel Feb. 6, 2013, at the chapel Fellowship Hall. Judy was one of six judges. The winning recipe for the most unique category was a cactus chili.  (U.S. Air Force photo by Airman 1st Class Riley Johnson/Released)

Duane Judy, 460th Space Wing Anti-terrorism Office, tastes a unique chili recipe at the 10th Annual Chili Cook-Off hosted by the Buckley Air Force Base Chapel Feb. 6, 2013, at the chapel Fellowship Hall. Judy was one of six judges. The winning recipe for the most unique category was a cactus chili. (U.S. Air Force photo by Airman 1st Class Riley Johnson/Released)

An Airman scoops chili at the 10th Annual Chili Cook-Off hosted by the Buckley Air Force Base Chapel Feb. 6, 2013, at the chapel Fellowship Hall. Chili recipes included red, white and green chili, as well as pork, chicken, beef and venison chili; and the most unique was cactus chili. (U.S. Air Force photo by Airman 1st Class Riley Johnson/Released)

An Airman scoops chili at the 10th Annual Chili Cook-Off hosted by the Buckley Air Force Base Chapel Feb. 6, 2013, at the chapel Fellowship Hall. Chili recipes included red, white and green chili, as well as pork, chicken, beef and venison chili; and the most unique was cactus chili. (U.S. Air Force photo by Airman 1st Class Riley Johnson/Released)

BUCKLEY AIR FORCE BASE, Colo. -- "Wish I had time for just one more bowl of chili," said Kit Carson, an American frontiersman, on his death bed.

Sixteen chili artisans competed in the 10th Annual Chili Cook-Off hosted by the Buckley Air Force Base Chapel Feb. 6. More than 100 Team Buckley members turned out at the Buckley chapel with appetites and spoons in hand.

"Competition this year was tougher than ever," said Col. Dan Dant, 460th SW commander, one of the six judges.

Master Sgt. Jesse Quick, Air Reserve Personnel Center, won the best overall chili and the best red chili awards.

Competitors submitted a variety of chili recipes to include red, white and green chili, as well as pork, chicken, beef and venison chili; and the most unique was cactus chili.

"The secret is lots of cheese," said Lt. Col. Shane Sullivan, 460th Space Wing chief of safety. Sullivan's white chicken chili claimed the People's Choice Award.

Col. Tracey Hayes, 460th SW vice commander, contented many with her Cincinnati chili from a 20-year-old family recipe. Debbie Cruz, chapel secretary, won the judges' taste buds in the hot chili category and as well as the best green chili category.

Following the cook-off, a short devotion was given as part of the monthly chapel luncheon.

The cook-off was a good opportunity for everyone to get together, listen to a positive message and fellowship, said Dant.
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