If you like to eat chili and play golf, this Saturday’s event at the Links will suit you to a tee.
The 16th annual Chili Cookoff and Golf Scramble will begin at 9 a.m.
All eligible Links patrons are invited to take part in the event, which is comprised of four-person teams.
Entry fees are $45 per person for Links members and $65 for nonmembers, plus one pot of cooked chili per team.
John Cook, assistant manager at the Links, said the event was established 16 years ago by Jon Samuelson, who was head pro at that time.
The guidelines are simple: each four-person team brings their chili in a crock pot or other slow cooker.
During the tournament, a panel of judges (yet to be determined) will sample each chili and determine winners, who will be awarded prizes.
Prizes will also be awarded in a par 3 “closet to the pin” contest, Cook said. Tee gifts will also be provided.
After the golf tournament, participants will eat the chili for lunch. Tableware and condiments will be supplied.
The chili cookoff is a popular event that is expected to bring as many as 80 players to the Links, Cook said.
“It’s just a regular tournament we have out here,” he said. “It’s a lot of fun.”
The top chili and golf teams will receive gift certificates to the golf shop, Cook said. The amounts will depend on the number of participants.
In the past, chili lovers have asked to participate in the cookoff portion only, “but that’s not the way it works,” Cook said. All teams must bring chili and play in the tournament.
Lunch will be held in the Weeden Mountain Grill. Masks are required in the grill except when patrons are eating or drinking.
The deadline for entry is Friday at noon.
The Links offers a pro shop, driving range, practice putting and chipping green, rental clubs, private lessons, golf tournaments and demo days, and foot golf.
For more information, visit redstone.armymwr.com or call the Links at 842-7977.