This show is live from the Wichita Wagon Masters Downtown Chili Cook-Off.

I’ll tell you all about this fun family event and introduce you to the many folks who make it happen.  We’ll talk to one of the official judges of the competition as well as some of the contestants.   There are many entrants this year and it’s a great opportunity to taste some first class chili from every category imaginable.  Cooking starts early and public tasting begins at Noon.


With teams from Kansas and surrounding states (70 teams expected in 2014), the Wichita Wagonmasters Downtown Chili Cookoff has been a Wichita tradition for 30 years. Since 2005 when the Wagonmasters took over the event and brought it back Downtown, the event has exploded with a renewed level of enthusiasm by contestants and attendees alike.

Since the return to Douglas Avenue the crowds have responded in great numbers. And, the best part…the weather doesn’t matter! Hot, mild or even cold, it’s chili weather! We expect the crowd to be over 9,000 strong and all of them eager to taste some of the best chili in the Midwest!


Don Grant was the official Chili Dipper & Good Life Guy was the 2010 Potentate. Broadcasting LIVE from the event 🙂

Good Life Guy’s Wine of the Week:
2013 Chateau des Templiers Muscadet Sevre & Maine Sur Lie

templier muscadetMuscadet Sevre & Maine is the best known of the Muscadet appellations of the Loire Valley located on the central western coast of France.  This wine is not Muscat! Muscadet grapes and resulting wine from this area are produced dry, crisp and aromatic.   The wine opens with subtle apple and citrus aromas followed by a little minerality.  The mouth-feel is crisp with bright acidity and a touch of white pepper in the almost salty finish.  This is the perfect wine for shell fish and light French cheese.

Grab a bottle at Jacob Liquor Exchange on North Rock Road here in Wichita and join us!

This entry was posted on Tuesday, September 23rd, 2014 at 5:07 pm and is filed under Other. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.