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Headshot of Cowboy State Daily's general assignment reporter, Clair McFarland.

Clair McFarland

Government & Politics

Legislature

The Joint Appropriations Committee majority tried in January to defund the Wyoming Business Council, an agency that gives grants and loans to businesses and communities.

The state Senate, which ran more fiscally moderate this year than the 

, rejected the effort overwhelmingly in February. But then in March, the Legislature passed a budget that funds the Wyoming Business Council’s operations for one year instead of the traditional two-year budget allocation.

The Joint Appropriations Committee is now delving into a monthslong research project into how it can trim the business council, tether it to legislative oversight and refocus it onto what the supermajority Republican Legislature deems proper uses of government.

The committee spent around five-and-a-half hours on that topic while meeting Monday in Lander.

Its members weighed three proposed bills. They also engaged in a spicy back-and-forth with Wyoming Business Council CEO Josh Dorrell.

[{"type":"text","text":"‘Give Me A Number'"}]

“Mr. Dorrell, what do you anticipate will be your ask for the Wyoming Business Council for the supplemental budget? And 

, how much do you need to succeed?” asked Senate Appropriations Chair Tim Salazar, R-Riverton.

Dorrell said the WBC’s figures are still in flux, and he expected it to give its final budget request submission to Gov. Mark Gordon in August. But becoming “whole,” or receiving the rest of its two-year budget, would be the priority, he added.

As of now, the agency’s budget ends June 30, 2027, unless the Legislature acts to restore its second-year money.

Salazar later voiced dissatisfaction with that answer, pressing Dorrell on it again.

“Give me a number. Tell me where that fits into the supplemental budget,” said Salazar.

“I’m not going to give you a number,” 

 Dorrell. “I don’t mean to be obtuse, but I want to work it through the proper channels first.”

Besides having its funding cut to one year of operations, the WBC is slated for a potential makeover.

Both the Appropriations Committee and the Joint Minerals Business and Economic Development Committee are reviewing the WBC’s programs and underpinning laws.

Dorrell said he’s looking for information on which programs the Legislature wants to cut.

[{"type":"text","text":"He also indicated that lawmakers don’t fully understand the agency yet."}]

“I don’t think it’s appropriate for us to really discuss the exact in-and-out if you don’t understand the things that we do,” said Dorrell, adding that WBC has presented program data to lawmakers in recent months. 

“I’d advocate to at least stay whole, as a minimum, (but also) we should look at investing in our communities, and the state agency that unlocks those,” he said.

[{"type":"text","text":"Humble Ask This Time"}]

[{"type":"text","text":"Rep. Ken Pendergraft, R-Sheridan, also parried with Dorrell."}]

“Honestly, I’m not trying to be confrontational, but I’m frustrated,” said Pendergraft. “You were asked what does it cost to be successful — no answer. No answer, no money.”

[{"type":"text","text":"Dorrell reiterated that he’d know the answer in August."}]

Salazar’s line of questioning is an echo of one he launched in December, but which Dorrell then handled very differently. 

At that time during the committee’s budget-planning marathon, Salazar asked how much money WBC needs to fix the economic problems facing the state.

[{"type":"text","text":"Dorrell answered $1.7 billion."}]

“Thank you for giving us the courtesy of the truth,” said Salazar at the time.

Around seven weeks later, the committee advanced two pieces of legislation — both of which later failed — that had sought to defund the agency and strip it from state law.

Ahead of next year’s January lawmaking session, the two committees are working on a plan to refocus the Wyoming Business Council and reevaluate its many programs.

[{"type":"text","text":"Neither committee has adopted any WBC makeover bills yet."}]

But the Joint Appropriations Committee on Monday discussed four in this vein.

[{"type":"text","text":"The Bill About Federal Money"}]

One of the bills would authorize lawmakers to review and appropriate federal funds seeking to pass through the WBC for capital and investment projects.  

[{"type":"text","text":"Dorrell cast that one as peculiar.  "}]

Congress authorizes federal money for governmental investments, the U.S. Treasury allocates those investments and enforces their terms, and the executive branch of Wyoming runs the program.

“And then all of a sudden, somehow the state Legislature is inserting itself into this process,” said Dorrell. “And while I am happy to report, I’m happy to bounce ideas off of, it feels like gumming up the system …  is exactly what this is going to do. It doesn’t help us act at the speed of business. I’m open to understanding why.”

House Appropriations Chair John Bear, R-Gillette, said lawmakers would consider that concern carefully so they don’t create undue burden. 

Of the 11 companies involved in this system, he said he hopes “the preponderance of them” have been traditional energy companies.

Bear referenced allegations Wyoming continues to wage in federal court litigation with other red states that large investors colluded to kill coal and other fossil fuels by banding together in green-energy compacts.

“Even though these are federal funds, they’re still taxpayer funds,” said Bear, who went on to ask about the WBC’s administration of its investment projects.

Dorrell said WBC’s investment committee can meet spontaneously to consider and authorize those projects, and 

 employee to serve as investments analyst.

[{"type":"text","text":"The Bill To Stop Feeding Airports"}]

The Wyoming Business Council’s Business Ready Community program generally involves WBC sending a grant or loan to a community entity, which then works on economic development and business infrastructure projects.

But WBC doesn’t call it that anymore. The agency rebranded the controversial program this year as the Building Resilient Communities program.

The Appropriations Committee is considering a bill that would ban airports from benefitting from the program, as well as recreational and convention facilities, and infrastructure projects of the WBC’s choosing.

That would leave the program free to fund or invest in land, buildings, facilities, telecommunications infrastructure, rights of way, sewer and water projects, roads and landscaping.

The bill also seeks to add a requirement that the WBC can’t grant or loan money for assets that the applicant owns or will own.

A lawsuit between Gunwerks and the Cody-based economic development group that secured funding for it has been 

over the allegedly dismal state of a building Gunwerks doesn’t own, but which the economic development group arranged to be built for the company with WBC money.   

The bill pertaining to the BRC program would also require WBC to send grant and loan plans to two lawmakers — one state House representative and one senator — for review and comment before sending them to the executive branch for final approval.  

The biggest bill the committee considered would eliminate 13 Wyoming Business Council programs, 

Others Dorrell hopes to keep, he indicated to Rep. Jeremy Haroldson, R-Wheatland.

He asked why the Wyoming Partnership Challenge Loan program is on the chopping block. That’s a loan program in which WBC partners with banks to secure loans for businesses.

Dorrell insisted the WBC is not competing with banks, but is helping businesses get loans on components on which banks aren’t authorized to lend, like the more speculative success prospects called “blue sky.”

Disaster loans are “a challenge,” but outside disaster loans, the program is at industry-standard or higher rates of success, Dorrell said.

[{"type":"text","text":"Pendergraft raised an ideological roadblock."}]

“My problem with this is ideological. Essentially, it sounds to me like you’re not in competition with the banks,” said Pendergraft. “But if a business goes to a bank and the bank turns them down — presumably because of risk — why is it justifiable to take public moneys and … risk public funds, which to me should be, probably, more cautiously invested?”

Dorrell said banks have to refuse certain investments due to other reasons besides risk.

Pendergraft countered again, asking why the government should be involved in the fate of businesses that don’t provide essential public services.

[{"type":"text","text":"Sen. Mike Gierau, D-Jackson, rebutted Pendergraft’s logic."}]

On the Select Water Committee, he said, lawmakers are willing to “dole out” significant 

“You want to talk about blue sky?” asked Gierau. “Oh my Lord. And we do it. And we do it because it’s right.”

Haroldson said he’d be happy to put a “question mark” next to this program, and he emphasized that this is only a draft bill set for more contemplation later this year.

[{"type":"text","text":"Here Bear answered Gierau’s rebuke."}]

“As you’re forming that ideology in your mind as to how you’ll approach this, I hope you’ll also not compare water infrastructure to helping mom and pop shops have a successful program,” said Bear. 

Small business success is “quite different from water infrastructure,” he added.

Water infrastructure serves small family farms, which are businesses, said Gierau.

“Water infrastructure,” countered Bear, “would be much similar to the road in front of the small mom and pop shop. ... It’s got a common usage.”

[{"type":"text","text":"The County Infrastructure Bill"}]

One of the bills contemplates a revival of the old budget appropriation called the County Consensus Funding program by which counties, if at least half of the governing boards of the local governments within them agree, could receive construction and infrastructure grants through the State Loans and Investment Board.

The Wyoming County Commissioners’ Association has asked the Legislature to send $75 million per year into that program. The draft bill says “XX” where the appropriation would go.

Three-quarters of the allocations to counties would hinge on population, and one-quarter on how poor their property values are.

Apropriations Business Council IMG 6584 6 22 26

Cowboy State Daily is Wyoming’s largest newspaper with Wyoming’s most experienced journalists. 

<title>Wyoming Business Council Chief Spars With Committee That Tried To Kill Agency | Cowboy State Daily</title>

The head of the Wyoming Business Council sparred Monday with the Joint Appropriations Committee, which has tried to kill it. "No answer, no money," was the reply CEO Josh Dorrell got when he said he won't know the WBC's budget ask until August.

Wyoming Business Council Chief Spars With Committee That Tried To Kill Agency

Headshot of Cowboy State Daily's business and tourism reporter, Renée Jean

Renée Jean

Wyoming Life

Terlingua is a ghost town in Texas where the world’s chili champions are made. But many of those Terlingua International Chili champions say their favorite chili stage isn’t in the Texas desert at all. 

It’s in the tiny town of Chugwater, population 175, where even the best of the best are willing to drive a thousand miles or more on a chili pilgrimage that’s been going strong for decades, raising money for local nonprofits and quietly serving as one of Wyoming’s biggest, word-of-mouth tourism wins. 

Many contestants pair their chili fest trip with subsequent Yellowstone and Devils Tower adventures.

This Father’s Day weekend marked the 40th annual Chugwater Chili Cook-off, which annually turns the tiny high plains town into a blow-out chili fest for a single day. 

Other chili competitions “just don’t have the audience participation like you do here, where everyone comes and tastes your chili,” 2015 Terlingua winner James Burns told Cowboy State Daily. “This is one of the few where that happens and it’s just amazing. 

They’ve set themselves apart from all the other chili championships.”

It was a 15-hour drive for Burns, one that he made over two days. Burns’ first Chugwater Chili Cook-off was in 2016, fresh off his 2015 Terlingua win. 

No one, he added, was ever a less-likely chili champion.

“At the time, I had this band,” he said with a chuckle. “And the lady who promoted us and did our shirts and everything said, ‘I’ve got a chili cook-off coming up with the VFW, and I want you to cook for it'.”

[{"type":"text","text":"Started Online"}]

Burns told her he had no idea how to cook chili for dinner, much less for a competition. However, she insisted, and he needed her to keep doing the band’s marketing.

“So, I went out and I bought all this stuff,” Burns said. “And it was all the wrong stuff. I bought, like, a cast-iron pan, which you don’t need.”

He quickly realized he was in way over his head when it came to chili competitions. Eventually, he asked her if a website or something could help guide him. 

“So that’s how I got started,” he said. “I went to that website and found out what to really use.”

Even then, he still faced a steep learning curve. From March to June, he cooked at all kinds of chili contests and never scored a single point. 

[{"type":"text","marks":[{"type":"textStyle"}],"text":"Finally, it all just came together. "}]

“The first point I got, I went straight to first place,” he said.

That took him to Terlingua, which he also won. He has been winning chili competitions ever since. 

This year, a decade after his first Chugwater Chili experience, he was back. Not for himself, however. He had chili champion friends who had yet to experience the tiny town’s event.

“I tell everyone you’ve got to go here,” he said. “It’s just so amazing. It’s a bucket-list item. All the chili cooks have got this on their bucket list. 

“Things happen, they can’t get here all the time,” he added. “But this year, we’ve got between 20 and 25 people who came up here from Texas.”

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"The Big Chili Explosion"}]

Burns isn’t exaggerating when it comes to the scale of Chugwater’s giant-sized Chili Cook-off in Staat’s Park. 

The town might be tiny, but its cook-off explodes its population from 175 to thousands for a single day, raising money that helps support many of the town’s nonprofits all year. The event has raised hundreds of thousands of dollars to support its fire department, historical group, economic development and school organizations such as FFA and FBLA.

Cars will line the streets leading into Chugwater and fill up all the side streets. Business parking lots quickly swell with cars, too, as well as dusty fields where no one would normally park.

The C.H. Brown family donates time and teams for free wagon rides to and from the cook-off, lending a little charm to what would otherwise be a lengthy trek on foot from these repurposed fields to the park where contestants from all over the world gather to vie for one of three top spots in the red chili competition. That is not just for bragging rights. It’s also an automatic invitation to Terlingua.

“The public here is just phenomenal,” 2019 Terlingua winner Kathryn Williams of Texas told Cowboy State Daily. “If you look at the population sign of Chugwater, it says 175, but in the first 33 minutes, we had given away 200 tasting cups of chili, so there’s obviously more than just the population of Chugwater here. The support is just unbelievable.”

Williams paired her first trip to Chugwater with a tour of Yellowstone once the competition is over, after which she’ll be in Colorado for a competition as well. She planned everything a year in advance. 

“If you’re from the Gulf Coast of Texas and you’re not used to the cold, and you’ve never seen a mountain, you’ve never seen snow — this was just an opportunity for us to come see a different landscape,” she said. “It’s also a chance to meet different people and see if Texas-style chili works in Wyoming.”

She’s not alone. Many other visiting teams also told Cowboy State Daily they pair this weekend with a larger Western road trip that will include other bucket-list stops such as Yellowstone, Devil’s Tower, Deadwood, and many other places.

For veteran competitor Jerry Arnold, who lives in Nebraska but is originally from Torrington, the Chugwater Chili Cook-off is much more than just a cooking competition. For him, it is a big family group hug, built around chili pots and pans. 

Arnold's wife, daughter-in-law, son, daughter and her children have all joined the chili fold. They come together over chili contests like other families gather for Thanksgiving and Christmas.

Arnold won his first chili contest in 1999. 

“They had a pokerfest,” he recalled. “I and my wife went over there — I wasn’t married yet — but I won, which really surprised me. I thought, ‘Wow!’ And so I went to Crawford (Nebraska) and won again. I was like, ‘Are you kidding me? I’m gonna go to Scotts Bluff and win, I’m gonna go to the nationals and I’ll be famous'.”

Arnold has been invited to Terlingua a half-dozen times or so with his family members, who cook under the name Prairie Fire Chili. So far, they have not clinched a world title, though they have frequently placed in regional qualifiers, including the Chugwater Cook-off.

“There’s a lot of competition here,” Arnold said. “If you place in the top 10 here, you’re doing really well. My daughter-in-law, she got second in green.”

Arnold’s only complaint about Chugwater is that he never gets a chance to try the other competitors’ chili. He’s frequently next to a guy who has won Chugwater multiple times and has always “wanted to go over there and try his chili,” but he’s always too busy serving his own.

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Cooking For The Crowd"}]

While some of the contestants are laser-focused on winning their shot at Terlingua, others come to win the crowd.

Count Cheyenne construction worker Casey Medina among those. He’s earned the People’s Choice honor multiple times, and he, too, sees the event as a big family tradition. 

His recipe is built around pork and Anaheim chilis, slow-cooked with onions, garlic and tomatoes. His secret weapon is just letting all the natural flavors shine through. 

“No secret seasonings,” he told Cowboy State Daily. “No added ingredients really.” 

Just a little salt to help bring it all together.

The recipe might seem modest, but the quantities of the natural ingredients are anything but. Medina estimates he cooks 35 gallons of chili in his quest to win the People’s Choice award, and he will start a week in advance, cutting the meat, roasting peppers, and getting all the prep work done. 

The final cook takes an additional three hours on site. 

It’s a big effort for one weekend, but it’s worth it for this crowd, he said, waving a hand at all the people milling about, enthusiastically trying the different chili recipes.

“This is just a good time as a family,” Medina added. “It’s just something to show off that we do have a good recipe. It’s something to do, and it’s a great event. I wish more people would come up.”

For Cheyenne caterer Amy Kennison, the Chugwater Chili Cook-off was meant to be a one-off competition in 2024, a way to get out and meet new people and promote her Wyoming catering business. 

June, typically, is abusy month for her, as it’s wedding season. But, as it happened, in 2024, her schedule was a bit light. She’d heard of the Chugwater Chili Cook-off for decades, but had just never had the opportunity before then to enter it.

“We never had any thought that we were going to actually win,” she said. “We were just hoping to maybe place, and thought it would be fun.”

In fact, they were pretty sure they weren’t going to win — given the kind of competition that was at the event, which included many of the world’s top chili champions.

As the winners were announced, name after name rolled out belonging to other teams. Kennison and her family were actually packing up to leave when they suddenly heard their name called. Their chili, made from Wyoming-grown beef, pork and deer they raise and hunt themselves, had won first place in the red chili category.

That meant an automatic invite to Terlingua, which they decided to do as a family. 

It was an “interesting” experience, Kennison said — and not one she wants to repeat.

“This cook-off is way better,” she said of Chugwater’s festival. “At Terlingua, people don’t come to your booth to sample your chili like they do here.

“And the tasting was at noon,” she added. “But they opened the beer garden at 8 a.m., so everyone couldn’t walk or talk by 10 a.m.”

The excessive drinking by some contestants and other guests created a decidedly non-family-like atmosphere, which Kennison and her family didn’t embrace. 

“It was very weird,” she said. “You just came, and everyone made a little pot of chili like this in their trailer and filled a cup and delivered it up to the judges. That was it.

“It wasn’t fun, it wasn’t kid-friendly at all, and I don’t think we’ll ever go back. It was also kind of vulgar — like Burning Man for chili.”

Terlingua might be the sport’s most prestigious title, but for Kennison and many other competitors, Chugwater offers something they value even more — a family-friendly place where their kids feel welcome and a tiny town turns into a chili mecca.

For first-time Chugwater Chili Cook-off guest Kimberly Doshier, who grew up near Sacramento, California, and now lives in Cheyenne, Chugwater felt a lot bigger than she expected for a town of 175.

She’d figured it would be something pretty scaled back. Until, that is, she drove into the car-lined streets and found herself at what felt like a “really big farmers market” with tent after tent of cooks and vendors, live music, and families lining up to taste.

“Being from California originally, I’m kind of used to a giant farmers market,” she said. “So this kind of reminds me of that a little bit.”

Her nose had been “going crazy” since she’d arrived, overwhelmed by the mix of spices, smoke, and grilled foods that were scenting the air. 

“The word ‘disappointment’ does not come to mind when it comes to this event,” she said with a big smile. “It’s been a blast. This is definitely what a community coming together really is.”

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"A Father’s Day Plan"}]

Forty years ago, it might have been difficult to imagine that a chili cook-off in a tiny Wyoming town would become a pilgrimage for Terlingua world champions, with caravans of Texans, Floridans, Nebraskans, and others planning their entire Father’s Day weekend around it. 

But that’s exactly what the Chugwater event has become. Gallons and gallons of chili flow throughout the day from huge over-sized pots into tiny sample cups that are then tasted by tongues tingling with all the chili flavor they can stand. 

For Burns and other Terlingua champions or hopefuls who have made this trek, Chugwater’s event is counted among the best of the best for its fun and its atmosphere.

And it’s given Wyoming families a chance to try the world’s best chilis in one special location on one special day each year — a Wyoming Father’s Day to remember. 

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<title>Why World Chili Champions Come To Tiny Chugwater For Its Annual Chili Fest | Cowboy State Daily</title>

Terlingua, Texas, crowns the world’s chili champions, but many say their favorite contest is in Chugwater, Wyoming. For 40 years, the Chugwater Chili Cook-off has been a Father's Day bucket-list contest for the best chili cooks on the planet.