Entrants, tasters go mad for chili

A Jefferson-Lewis Board of Cooperative Educational Services class learned an important lesson Saturday — hard work pays off.

Margaret C. Williams, life skills instructor, accepted three awards with a few of her students during the closing ceremony of the 11th annual North Country Chili Cook-Off at the Dulles State Office Building, 317 Washington St.

"I make this a part of my curriculum, so we spend about three weeks on it," Mrs. Williams said.

The class's spicy vegetarian four-bean kale chili won first place in the vegetarian category and third place in the amateur category. The team's table also was deemed best-decorated. Each student and Mrs. Williams dressed in white lab coats and black wigs, and the team's booth was set up as a mad-scientist laboratory.

Mrs. Williams said all the credit for the idea goes to her students, who came up with the theme, constructed the booth and dished out the chili.

Thousands of attendees were expected at the event, according to event co-chairwoman Linda J. Welsh. The event was hosted by the Jefferson County American Legion Auxiliary, and was to benefit the Volunteer Transportation Center of Jefferson County.

Mrs. Welsh, also the Volunteer Transportation Center's deputy executive director, said the chili cook-off is the agency's major fundraiser. The total raised at this year's event wasn't available Saturday afternoon.

Kelly A. Johnson, Jefferson County American Legion Auxiliary community service chairwoman, said she was happy to see the shoulder-to-shoulder crowd sampling the 33 chili entries.

"With the economy today, we had to work that much harder, and the community's come through," she said.

Each team was required to bring at least five gallons of chili. Though most teams brought 10 gallons or more, the supply ran out by 2 p.m.

Janet A. and Edward B. Blackford IV, Adams, said they tasted all the chili varieties. While Mr. Blackford rooted for Walmart's smoky sausage chili to win, his wife cheered for Liberty Tax Service's sweet chili.

Thelma T. Lopez said she gravitated toward all spicy chili varieties. A resident of San Antonio, Texas, Mrs. Lopez said she was in town with her husband, Daniel M., while visiting family members at Fort Drum.

"I like to make hot chili, really spicy, and I add jalapenos there," she said.

J. Peter Hludzenski, owner of The Winemaker, Watertown, said the 15 gallons of chili he entered with teammate Joseph Hulbert was made with a hearty, meaty recipe that used pork, veal, beef and hot Italian sausage. The medium-spicy chili, he said, is tweaked each year to give tasters a different treat.

That chili, which included merlot, won the people's choice award. It was Mr. Hludzenski's first win in that category in the 11 years he's entered the contest.

"Supporting the volunteer group is the real reason we do it," he said. "They do a wonderful job helping people out. Without that transportation for people, they'd be stuck."

David Boucher, sponsored by Trinity Episcopal Church, came away with first place in the amateur category. First place in the professional category went to chef David Haynes, sponsored by Ives Hill Retirement Community.

Other award recipients were Walmart Supercenter, town of LeRay, for best dressed, North Country Children's Clinic for most unusual recipe and Transitional Living Services for most congenial.

Each winner took home a plaque and a cash prize.