Adam Baumwoll, a graduate student studying broadcast journalism, had never eaten chili before in his life.

That’s because he was not a fan of spicy foods and he hadn’t had the chance to taste it until lunchtime Thursday.

But Baumwoll’s opportunity didn’t come in one serving at Food.com. Instead, he sampled 14 different types of chili in the faculty lounge of S.I. Newhouse School of Public Communications, where the second annual Newhouse Best Tootin’ Chili Cook-Off was held.

“It hit me all at once,” Baumwoll said. “But it’s a great event and this is really good.”

With yellow voting slip in one hand and a plastic white spoon in the other, Baumwoll discussed the merits of each chili sample he tried.

Whether spicy, chunky or sweet, they all seemed to go back to chili sample No.1.

Ironically, the first chili that Baumwoll tried in his life and the first sample of chili offered at the tables, ended up with the top prize.

First prize winner was Bridget Lichtinger, the special events coordinator for Newhouse. For her efforts, Linchtinger won a silver ladle with “Best Tootin’ Chili Champion” engraved on the handle.

Lichtinger’s secret ingredient was habanero peppers that gave “Budges Bountiful Chili” a spicy kick to an already tangy and sweet taste.

“Total shock. It is a total shock,” Lichtinger said. “I did not think I would win. I was complaining all morning about the chili, too.”

Newhouse professors, staff and students were invited to participate in the cook-off. Assistant Dean Beth Barnes, who served Lichtinger’s chili, but who could not partake in the festivities since participants could not serve their own chili, finished second with her “Chili Surprise.” Barnes’ colleagues called it a surprise because she didn’t know what she was making until two days before the cook-off.

Lindsey Ellis, a senior in public communications, was the lone student chef and earned third place with her “White Margarita Chili-Chicken.”

This year, Audrey Burian, assistant to the dean, spread the word by e-mailing friends across campus and posting fliers virtually everywhere around Newhouse I and II. Her strategy worked.

Burian started the cook-off last year as a simple fund-raising idea for the United Way, an organization she represents. She e-mailed her colleagues and asked if anyone was interested. When she got the responses she needed, Burian forged ahead. This year’s chili cook-off raised more than $370 to benefit the organization.

“It’s an easy thing to do,” Burian said. “Everyone brings their own pots and dishes. It’s a nice way to do a fund raiser.”

Burian was pleased with the overall atmosphere and turnout of the event. It started at noon and by 12:30 pm., one trash bin was overflowing with cups. Most faculty members, students and building employees showed up at the cook-off for lunch.

They calmed their taste buds with soft drinks and corn bread. At 12: 50 p.m. most of the corn and flat bread donated by Fayetteville Bakery Montana Mills, was gone.

Sherri Taylor, a graphic arts professor, who entered the competition the defending “Best Tootin’ Chili Champion” felt confident in her chili recipe. Taylor from Dallas, Texas, made her chili the way her mother used to make it, but with her own twist and variation,she said. One important difference from her competition was that she didn’t use beans.

“That’s a Texas thing,” said Taylor, who kept the ladle she won last year.

Originally, Burian planned for the ladle to be passed down from winner to winner like the Stanley Cup in professional hockey. But that all changed when Taylor fell in love with the ladle so much that she did not want to give it up, Burian said.

Instead, each winner will get a silver ladle with the “Best Tootin’ Chili Champion” engraved on the handle. The prize can be likened to winning the Super Bowl as each winning team is given a brand new trophy.

“In a couple of years or in 10 years, we’ll have anyone who owns a silver ladle, come back and we’ll have a Super Ladle,” Burian said. “It’s in the planning stages.”

Published on October 17, 2002 at 12:00 pm