The annual competition is one of the most anticipated social events hosted by A&F, and this year was no different.
Photo: From left to right: Dawn Rhodes, Sienna Kelly (second place), DeAsia Thomas (first place), and Dorothy Cole (third place).
What makes a great chili? Is it the closely guarded family recipe, the finely honed cooking techniques, or is it all about the heat? Those thoughts were on everyone’s mind at the start of the Administration and Finance (A&F) Chili Cook-Off at the SMC Campus Center on Oct. 30. With 18 chili cooks and well over 100 judges registered, there were as many opinions as there were ingredients.
When the votes were totaled, DeAsia Thomas of Environmental Services (EVS) and her unassumingly named “Chili #18” recipe took home the top prize. Second place went to Sienna Kelly of Sponsored Projects Accounting and Compliance with her “Chefboiarsi’s Southern Spice Chili,” and third place went to Dorothy Cole of EVS with “SOM Chili Champions.”
“I was nervous the whole week leading up to the event, and then when I came in, there was a small problem with my registration, so I was even more nervous!” said first-time winner Thomas, who moonlights as an EVS worker when she’s not winning cooking contests.
When asked if she was working from a family recipe, she said, “No. I cooked the chili the way I like it and that’s how it turned out. So, I would say just cook for yourself and you’ll never go wrong. I just want to thank everyone who participated. Hopefully they’ll let me enter again next year!”
The recipes were as varied and creative as the individuals who cooked them. There was a vegan chili, a white chili, an Asian chili, a North Carolina style chili, and a macaroni chili. Ingredients — at least those that our chefs were willing to disclose — were also varied. There was beef, turkey, and chicken. There was smoked sausage, various beers, cocoa powder, cinnamon, and of course, a variety of different chili peppers. (Fun fact: The bell pepper is the only pepper that contains NO capsaicin.)
Every attendee got to sample each chili, with many going back for seconds (and occasionally thirds) of their favorites. During judging, they were free to chat with the chili cooks about their inspiration and ingredients. Then after everyone got their fill, they all cast their vote on the chili they liked best. Each person got to vote for one chili only.
This year’s prizes included a custom-engraved cutting board and spoon, a trophy, and a commemorative chef’s hat. The cutting board and spoon engraving were done by Scott Versteegh, manager, Facilities Supply Service. “I bought a laser engraver to help my dad who wanted to engrave his name on his woodworking projects. I volunteered to do the prizes a few years back and decided to do it again. I’m happy to help!”
Latoya Ludd, manager, business operations in the Office of the Senior Vice President (OSVP), was one of the chief organizers of the event. “I am always excited to see the original recipes and catchy names the cooks come up with. It’s so rewarding to see the excitement on everyone’s face. And of course, trying every chili offering every is exciting!”
The event — which was emceed by Lt. Matthew “MJ” Johnson of Public Safety — drew (almost) as many rave reviews as the chilis. Karen Park, director of strategic projects and chief of staff for the OSVP, said, “This is the third year we've done this and it's grown in popularity. The diversity of the chili options has only gotten better. It’s such a fun event to get together and see people you haven't seen for a while. It's one of my favorite events we do every year. And it's delicious. And it's delicious and it's delicious!”
FULL DISCLOSURE: The author of this story also participated in the contest but did not use his position to lobby for or endorse any individual chili or chef, even if he knows that the North Carolina chili was a work of divine inspiration.