Rolando Morales
Assistant Editor
Students lined up at the CAB courtyard Feb. 18 to sample chili and celebrate school spirit at Texas A&M University-San Antonio’s Second Annual Homecoming Chili Cook-Off.
The Office of Student Life hosted the event, which featured campus organizations serving their own chili recipes, along with refreshments. HTeaO provided 1-quart jugs of tea. Organizers also served bottled water and cornbread. The cook-off was part of Homecoming week celebrations, Feb. 15–21.
“I like chili. I love beans on my chili, and I love corn bread,” said Anisa Halperin, a graduate student in psychology. “I’m excited to get some tea. HTeaO’s here.”
She said she came to the event to hang out with friends and try the different flavors of chili.
“HTeaO is a restaurant, and they’re here giving out tea,” Halperin said. She has been there and recommends it.
Faith Gonzales, student life coordinator, said she hosts the event to give students the chance to engage and to channel their school spirit.
“What we want them to take away from the event is fun and involvement,” Gonzales said.
The atmosphere at the event was lively and upbeat. Music played over a loudspeaker including “Rockabye” by Clean Bandit, “Wobble” by V.I.C., “Let’s Groove” by Earth, Wind & Fire and “Baby Got Back” by Sir-Mix-A-Lot.
Gabriella Zamora, biology freshman, said she stumbled upon the event while walking to another building.
“I like cheese. Like a bunch of cheese on my chili,” Zamora said of her favorite chili topping.
Rows of tables lined both sides of the courtyard, with about 10 organizations serving chili to students and guests.
“I want them to be able to feel comfortable and welcome,” said Gio Peters, homecoming committee member. Students and campus departments alike joined the event to support that spirit, including the department of accounting services.
“We like it for the students, to show our support for homecoming,” said Valeria Delarna, financial analyst II in accounting services. “We are here with the division of finance and administration. This is our second year doing it.”
Their chili was a combination of different seasonings such as garlic, chili powder, paprika and “Slap Ya Mama” Cajun seasoning. Delarna found the recipe online and tweaked it from there.
University Police Sgt. Clint Ratliff participated in the event again after taking part last year. His chili included lots of spices, ground sirloin, smoked brisket and other proprietary ingredients.
“It’s a recipe I’ve been fine-tuning over the years,” Ratliff said.
Ghadeer Al Asadi, university community engagement director, said she joined the cook-off to show her Jaguar spirit and pride.
Al Asadi’s chili was a mix of beef, onions, tomato, salt, pepper and love, along with a special ingredient she chose to keep secret.
Destiny Martinez, MBA student and former A&M-San Antonio mascot, said she participated to stay involved and include her family. She was in the Red-Hot Chili booth.
“I just wanted to stay involved, so I signed my family and me up to do the cook-off,” Martinez said.
Martinez’s mother, Jeanette Martinez, helped prepare their chili, which included ground beef, pork, chili powder, paprika, onion, garlic and bell peppers. The recipe has been in the family for 30 years. They also served saltine crackers with the chili “to cleanse the palate,” she said.
A lighthearted moment occurred when microphone issues briefly altered the announcer’s voice, shifting from high-pitched to deep and drawing laughter from the crowd.
The Psychology Club won the People’s Choice award and placed third, earning $100. Tau Sigma took second place with $200, while Delta Chi won first place and received $300.
“Home is where the dome is,” said Gonzales. “And the dome is right here.”
