The Black River Coliseum was the site for the 17th Annual Mason-Dixon Chili Society Cook-Off on Saturday. A total of 22 teams participated for the title of best chili and best booth decorations, while also benefiting the United Gospel Rescue Mission. The event was full of chili-hungry crowds, good folk music and fun interactions, which led to several booths serving out of chili before the end of the event.
“This is our third year doing this,” said Bradley Wilson with Blue Bird Tattoo Studio. “It’s great because the Mission does so much for the community and we like to take the opportunity to give back. She’s actually the cook and I’m just the decorator.”
“The strategy is getting up so early, being here on time, and having a full day of chili,” said Amy Pfeffer.
“You definitely learn something every year. We doubled our batch this year and it still wasn’t enough to last through the event so next year we’ll be thinking about tripling our batch,” said Wilson.
Last year, 26 teams participated and raised $8,000 for the Rescue Mission. This year the 22 teams raised $11,000, proving the community’s love of chili and the Rescue Mission.
Multiple awards were given out for decor and food alike. The Judge’s Choice first place award went to Swafford’s VP Racing; the People’s Choice first place went to Munch n’ Pump; the Best Booth first place was awarded to Century 21 American Realty for its comedy-themed Dukes of Hazzard booth; the Most Team Spirit Award went to Boys and Girls Club of the Heartland for their wild “Chillin’ in the Jungle” theme; and the Fundraising Award went to Southern Care and Comfort.
“This is our sixth year participating,” said Paula Gowen with Sterling Bank. “Every year we do a different theme, but keep it close to western, old-timey campfire chili. It’s a lot of work, like I tell my teammates — I know we’re tired but remember, it’s for the best cause. That’s what keeps me and my team going.
“Like our booth, we could go simple, but for the cause of the Mission we go big so people will remember us and have fun. I do add the history behind the booths too, to give it more culture,” she continued.
When asked about the chili, Gowen said, “I’ve actually tried four different recipes in the last six years. This year I had my son make the chili. He had made chili a few nights ago and my daughter was like, this is the recipe you should use, and I agreed. It’s a family tradition now with my bank family and my immediate family.”