COOK: Chili served for charity
By Chris Simon

Photo by Chris Simon Ladies auxiliary president Betty Donald stirs chili.

Grant Tester has been tasting chili for years.

At the age of 10, he's become somewhat of an expert on the hearty stewlike meal. He enjoys the texture of chili, the chewy and mushy combination between meat, vegetables and kidney beans.

And of course, the more spice, the better.

"I like chili because it's a really good dish," he said, as he stuck another spoonful into his mouth, sitting beside his brother Spencer. "I like to make a mess with it. It's an old fashioned dish, anybody can make it. I want to make some for next year."

Tester and his family were among several people who tested 12 different pots of chili, during the Royal Canadian Legion Branch 547 Women's Auxiliary's annual cook-off. For $5, patrons received bowls, spoons, a bun and bottle of water, and were unleashed on the various entries.

They voted on their favourites, with three people earning the top spots and bragging rights. Pot 3, made by George Patrick, earned first place. Bill Van Berkel's Pot 4 earned second, while Jim Clarke's Pot 1 finished third.

"This is our third year in a row, but previous to that, we had it for quite a few years," said ladies' auxiliary member Dianne Hubbard. "(Chili) is all in the person's taste. Everybody makes it slightly different. Most people use the same basic ingredients, but they add their favourite spices."

Hubbard suggests the ingredients of tomatoes, kidney beans, and ground beef, for the base of a good chili. However, everything after that, including spice, is best left up to personal taste.

"Some people may like it spicy, other not," she said, preparing styrofoam bowls for sale.

The annual event raises money for the legion and various veterans' causes like the Veterans Wish Fund and Easter Seals, said Hubbard.

"This is a fundraiser for the ladies' auxiliary," she said.

"We disperse it, usually to grant to help with whatever needs assistance."