Peter yerdon

This is going to be my year! After finally hitting the winners circle (3rd) with an incredible edible chili in last years tough competition! I am going bulls to the walls for this years main event!
No holding back I am bringing it.

cherice chant

Leaving it up to AI this year!

The Sultan of Spice, the Master of Melt-Your-Taste-Buds! Ladies and gentlemen, the one and only Chili Conqueror Extraordinaire!

Born with a ladle in one hand and a jalapeño in the other, a self-proclaimed chili aficionado whose passion for all things spicy is hotter than a thousand suns. Armed with a secret spice blend that could make Mount Vesuvius sweat, here to take the Chili Cook-Off world by storm.

sheri bolger

Hello friends. Time to meet the neighbours. This is the year you’ll find out how chili is really done in the South (south of 402).

We have been fine-tuning our recipe to create a product that will have everyone saying “Mark, where did you find these guys?” Sheri will be working the burner, while Dave does what he does best… stays the hell out of the kitchen. Oh, and gets the drinks.

Being the rookies, we expect to break some rules, drink too much, offend many, steal the cat, stagger home, and never get invited back.

LIanna Nelles

Lianna Nelles grew up in small-town southern Ontario, the charming Caledonia, on the banks of the Grand River. This is where her obsession with all things beautiful began. Educated at Oxford University, she was fortunate to spend one hot summer break in bewitching Northamptonshire, England.
Her experiences at ‘Chiliburn’ estate, an opulent country setting with a camp-like feel, taught her many things. From exquisite table etiquette and sunbathing safety, to nimbly navigating elaborate outdoor mazes and planning magnificent theme parties. She brings her calculated culinary knowledge, her duplicitous talents and unmatchable skill to the Skinner Chili Stadium in 2024.
Lianna is plotting and planning her big win. She knows, in the end, she will get what she wants… what she has always deserved…the title of Chili Champion ‘Let’s Get It Hot’ Edition!

Laidy carroll

Over the years, the search for special ingredients for the perfect chili have taken me to the heart of Texas, the hills of Quebec, the wildness of the Yukon and the winds of the Caribbean. This year’s journey included Portugal and Spain. These two countries are not known for their chili. However, they are famous for special tastes and exquisite flavors. Combined with world famous port, my 2024 chili will provide an experience that shares the history of Europe with the brashness of North America. Truly an international delight.

MIN LOVE

Drawing inspiration from the path of the gods, this Chili goddess wondered what would be the ultimate sacrificial offering? Why chili of course! Slaving over a hot burner for hours, the most exotic ingredients will be simmered with love and spirits, and offered up to both gods and mortals alike. Taste the heat, feel the burn. Heaven’s on fire!

kent swirsky

20 years, a few top 5’s, zero wins.
There is a strong sense across the Chili Community, blogs, Podcast’s, even Spice Magazine is writing that this will be my year to win it all.
Kidney Bean Monthly recently wrote:
“It’s hard to phantom the complete incompetence and amateurish Judging over the past 19 seasons. There is no way possible that Kman is just an inadequate chili cook. This guy worked at Arby’s for many years and knows his way around a kitchen.”

With all of the encouraging words from the local community of Chili Heads, there is no way I can fail this year. Don’t Blame Me, Shake it Off and in your Wildest Dreams, the Afterglow of my win will carry me through 2024.

Dave Wilkins

In the history of cullinary arts their have been some greats who stand out: Bobby Flay, Auguste Escoffier, Rachael Ray Gordon Ramsay, or even the great Boy R Dee. All strive to make the gold standard Chili. All dream of being recognized for being number one in the eyes of their peers. But none of these chefs have achieved greatness in the Oliver’s Groundhog Day Chilli Cook-Off! Humbled and meekly, I state that not only have I won the silver chalice. I am the only chili cook-off chef able to brag that my chili is indeed also piping hot!

Rob Leforte

Rob began his chili making career by adding water to bags of concentrated ingredients in the back of a food court Tim Horton’s. Since that time he has honed is craft and adopted spicy techniques—and spicier ingredients—in his cooking. He is inspired by the flavours of Mexico, Spain, and the American Southwest. His philosophy is to enter with boldness and to caress palates with balanced flavours. Be ready to throw your expectations to the curb… along with every other chef’s recipe!

Tommy rollin

Tommy Rollin, a culinary maverick, has swiftly ascended the gastronomic ladder to become the toast of New Brunswick’s fiery chili scene. With a blend of youthful exuberance and a palate that’s as bold as his ambitions, Tommy has not just participated in chili competitions; he’s redefined them. His latest culinary crusade? The prestigious Oliver Chili Cookoff – a battleground for the spice-savvy and a proving ground for any aspiring chili virtuoso.

But Tommy’s saga isn’t just about the heat in the pots; it’s also about the warmth of romance. As the beau of Jacki Oliver, the youngest scion of the Oliver culinary dynasty, Tommy finds himself in a deliciously delicate situation. While love may have its own recipes, Tommy knows that in the high-stakes arena of the cookoff, it’s more than just spoons and ladles. Here, amidst the sizzle and the simmer, friendships and rivalries blend like exotic spices, creating a flavor profile that’s as complex as it is compelling.

So, as Tommy gears up for the grandest chili showdown, he’s been gently reminded to ‘play nice’ – advice easier served than followed, especially when culinary glory is on the line. In Tommy’s world, where passion meets the pan, the only rule in the kitchen is that there are no rules. All bets are off when the flames rise, and the only thing more heated than the competition is the chili itself. Prepare for a gastronomic adventure where sparks fly, both in and out of the kitchen!

Mark Oliver

Mark Oliver, the seasoned trailblazer behind Oliver’s Groundhog Day Chili Cookoff, stands at the crossroads of tradition and innovation. Since founding the celebrated event in 2003, he has not only hosted a carnival of culinary wizardry but also claimed the crown three times in the modern ‘Cooking on Site’ era. This year, the competition field swells with its largest array of chefs yet, each thirsty for victory, but Mark, with his mix of experience and audacity, knows a thing or two about satisfying thirsts.

Tired of witnessing the chili throne repeatedly claimed by the formidable Curt Geneau, Mark is on a mission to rejuvenate the very soul of chili. His journey took him to the spirited dive bars of New York City, where an evening of excess led to a spectral encounter with the Ghost of Chili’s Past. In a vision both vivid and tantalizing, he was bequeathed the ‘holy recipe’ – a culinary secret so potent it promised certain victory. Alas, the ephemeral nature of dreams left Mark with nothing but a foggy memory and a scribbled recipe for a Corpse Reviver #2 Cocktail the next morning.

Unfazed, Mark embraced this twist of fate. Stirring up a few of these invigorating cocktails, he found inspiration swirling in his glass. The result? A groundbreaking creation he christened the ‘Corpse Reviver Chili’. This is no ordinary chili; it’s a bold, spirited concoction, designed to awaken dormant palates and breathe new life into the very essence of chili competitions. With each spoonful, expect a revival of flavors, a renaissance of zest, as Mark Oliver sets out to not just compete, but to redefine the art of chili making. Behold, the Corpse Reviver Chili – a dish that’s not just about winning a competition, but about resurrecting the spirit of culinary excellence.

Louse-Claude Rioux

Meet Louis-Claude “Comme Si Comme Ça” Rioux, the chili chef from la belle Provence, where winter lasts longer than his attempts at telling a joke in English. Known for a golf game that’s as confusing as Montreal street signs, Louis-Claude’s chili is a culinary masterpiece that’s almost as hard to decipher as his Québécois accent. With a moustache crafted by the gods, Louis Claude is looking to demolish his competition not only with his good looks, but also his secret tigidou rah rah boom bah chili.

So, mes amis, get ready for some poutine inspired flavours, a touch of beginners luck, and bon appétit!!

Ashton arsenault

Ashton hails from charming Prince Edward Island, where the unrelenting weather hardens the mind, body, and soul. As if it were its own little world, those from PEI are known for being competitive, cut throat, and ruthless – willing to go the extra mile to get done what needs to be done.

A lobbyist by day, Ashton knows that a well-crafted strategy is only as good as the person tasked with its execution. He enters Skinner Stadium with his eyes on the prize and looking to prove once and for all that he is a force to be reckoned with on game day.

Stef dr. jones jones

Behold the culinary maestro with a face perfectly suited for radio waves and a physique rivaling that of a Greek god—yes, it’s none other than Dr. Jones, the unparalleled wizard of the Noshery Steakhouse! As the head chef, supreme dishwasher, and adoring spouse to the owner, Dr. Jones isn’t just acquainted with good food—he’s its best friend.

Picture this: amid a sea of lackluster chilis, each more forgettable than the last, the good Doctor’s creation emerges like a gastronomic phoenix, leaving the competition quaking in their aprons. Imagine the other contenders, already weeping into their tomato-splotched towels, as they get a whiff of the Doctor’s chili—a symphony of flavors so mesmerizing, it’s practically a culinary magic spell.

Can the mere mortals in this cookoff even grasp the epic saga of chili domination they’ve stumbled into? Doubtful. They should just grab a comfy seat because this showdown’s winner is clear even before the first spoon is lifted.

So, grab your weapon of choice—a spoon—and prepare for a taste revolution. It’s time to… NOSH THIS!”

Curt geneau

In the esteemed realm of chili cookoffs, one name resonates with both respect and a hint of fear: Curt, the Undisputed Chili Sovereign. Standing on the cusp of history, Curt is not just a three-time chili cookoff champion; he is on the verge of achieving what no one has ever done before – a fourth victory. Only three others in the cookoff’s storied history have tasted the glory of three wins, but none have ever grasped the elusive fourth.

With a track record illuminated by the golden shimmer of three chili cookoff crowns, Curt approaches the sacred craft of chili creation with the precision of a master watchmaker and the strategic foresight of a chess champion. Each chili bean in Curt’s Conquest Chili is meticulously chosen under the mystic glow of a full moon. Every pinch of spice is weighed with the precision that would impress even the most discerning jeweler, and the simmering of the pot is orchestrated like a timeless ballet, measured to the millisecond.

Curt’s kitchen transforms into a sanctum of culinary ambition, where age-old secrets of chili excellence are refined with a modern twist. This year, Curt is poised to defend the throne with a blend that is both a nod to the time-honored traditions and a daring leap into uncharted flavors, ready to ignite the judges’ palates and carve yet another triumph in the grand legacy of chili championships.

Amy Melco

This is not my first, or hopefully last chili cook-off battle.  After multiple, stinging defeats, and a brief cook-off hiatus, I am returning to the Oliver’s basement,  aka ‘Chili stadium’ with my Hasty, but Tasty Chili.

I know that hasty goes against all chili rules, specifically that flavours should be nuanced, layered and gently developed for hours over a deliberate simmer, but that’s not me.

My chili will be fast, furious, lively, and highlighting items scavenged at the last possible minute from my (self-proclaimed) foodie pantry.  It will be built on hopes and dreams, and possibly kidney beans, despite knowing that neither my husband nor children will eat the leftovers if they’ve come within a five-mile radius of legumes.

While my chili (and this write-up) may lack forethought and finesse, I am bringing determination, optimism, and a winning spirit.   This just might be my year.