Love and Chili

By: Sarah Iani
Posted In: News

Maggie Wiggins can still remember when she first knew that she had concocted some great chili when a Canadian man approached her one year to ask for her recipe. “He wanted to know if he could use my recipe to enter in his contest in Canada!” Wiggins laughed. “He said, ‘Maggie, I’ll make sure that you get all the recognition'”

Not that Wiggins, owner of the Glass Onion and the Canfield House, would ever reveal her specialty “Mad Maggie’s” chili. In the last five years, Wiggins’ chili has taken first place three years in a row at the Newport Winter Festival’s Chili Cook- off, falling only second last year to the Newport Fire Department.

The Chili Cook-off, held at the Newport Harbor Hotel, will be held this year on Saturday, February 14. As one of the largest events in the Festival, competitors from all over the area, some even from the Cape, will come to compete. In past years, there have been anywhere from 16 to 29 booths, one year stretching into two rooms in the hotel.

The cook-off is judged by people’s choice rather than traditional judges. At each booth the spectator visits, they are given a two-ounce portion cup with that business’ chili, either of a standard (meat), vegetarian, or creative variety. To vote, spectators place their ballot in the ballot box.

With a sweet taste at first bite that spreads into a burst of fiery flavor, Wiggins feels her chili goes unrivaled. Through word of mouth and the publicity that the cook-off brings, she has seen a slight increase in patrons that come to the Glass Onion for chili. “They are never disappointed, that’s for sure,” Wiggins said. “To make a good chili is all in how you prepare it, and how you use the seasoning and the peppers.”

The Cook-off is sponsored by J. P. Serpa Creamery of Bristol, R.I., and Sol Melia Resorts of Puerto Vallarta, Mexico, with partial proceeds from the seven-dollar admission going to the Academy or Travel and Tourism in Newport. Top prize is five nights at the Puerto Vallarta Sol Melia resort. However, this event from the fifteenth annual Winter Festival can also serve as free publicity for budding businesses. “For new businesses, they are able to pass out menus and let people know about their place,” Wiggins said.

The competition between local businesses is fierce, yet friendly, Wiggins explained. “It’s nice to be in a friendly competition,” Wiggins said. “It’s also important to be a part of and support Newport activities-there’s a big difference between the tourist and off-seasons.” Wiggins’ businesses support the Winter Festival through button discounts and providing the festival with gift certificates to her restaurants.

Although Wiggins’ famous chili is not being entered this year due to restaurant renovations at the Canfield House, which Wiggins bought in September, she is confident that she will enter next year. “We are taking a hiatus, since we have so much going on right now, “Wiggins said. Her chili will surely return for the next Festival, however, because if the proposition from Canada is any indication, Wiggins loves to be in the competitive atmosphere. “It’s great to be in an atmosphere of friendly bantering, to see the same faces every year,” Wiggins said. “We’ll definitely be going back next year.”