Chili Champs: Cook off brings feel of south of the border

The smell of chili wafted through the air, and pinatas and colored streamers hung from the ceiling.

The Isabella Community Soup Kitchen had the appearance of a southwestern invasion Saturday afternoon, as the fifth annual George Dalton Great Chili Cook-off was under way. The cook-off was sponsored by the soup kitchen, 621 S. Adams St., and brought many Mount Pleasant residents out of the cold weather.

Sister Meg Majewski said the annual event is a great help in raising funds to sustain the soup kitchen’s operations.

“This is a good fundraiser. There is no fee, just donations by good will. Sometimes, you get $15 and, other times, $5,” Majewski said.

The late George Dalton, a former Campus Dining employee and frequent soup kitchen volunteer, started the event, and now it is held in his memory.

Barbara Dalton, widow of George Dalton and a Shepherd resident, was one of the judges this year.

“It’s a way of keeping him alive,” Dalton said of her husband’s memory.

Winner: George’s Amigos

Judges said competition this year was fierce.

Contestants were judged on the categories of spice, texture, visual, taste and flavor, and how likely they were to serve the chili at home, said Jan Trionfi, director of risk management at Central Michigan University.

“The last category is tough,” Trionfi said. “I have to think of my husband at home!”

Mount Pleasant mayor Jim Holton and state Rep. Bill Caul also were members of the judge’s panel.

Eight teams of cooks competed this year, and prizes went to the top three.

The winning team this year was “George’s Amigos,” a duo of Jane Wilsher of Campus Dining and Cassie Philips of Beal City.
Wilsher has been a volunteer at the soup kitchen for 14 years. She and George Dalton used to be partners in the competition.
“It takes a lot of work, but it is worth it,” Wilsher said. “Plus, I have the help of my partner.”

Second place went to the Potlickers, Eric and Keryn Anderson of Mount Pleasant; third place went to the Chili Trios, a team of three members from Campus Dining.

At the end of the day, it is the chili and the cause that matter, participants said.

“It’s very good,” said associate professor of biology Charles Novitski. “It’s a good cause, I am glad I could come.”