The annual Wisconsin State Chili Cookoff competition spiced up Green Lake last week Saturday.
Deacon Mills Park was filled to capacity with festive throngs of chili-lovers and the aromas of meats, seasonings and bubbling tomato sauce as teams sweated it out for the title of Wisconsin’s best chili-maker.
Tim O’Meara’s “Hot Irish Hooligans” team took first-place honors from the judges, while Ross Pope’s “Swamp Lake Chili” won the heart of the crowd, snagging the People’s Choice award.
Green Lake’s own “Grateful Red” team of Julie and Bob Dethloff — state chili champions of 2014 — were among the competitors.
The event also helped raise funds for the Green Lake Rotary club and its international student exchange program, as the club sold drinks and food, including its own brand of chili.
See more photos in the Sept. 14, 2017 edition of the Ripon Commonwealth Press.