Ladies Auxiliary turns up the heat with Chili Cook-Off and Daytona 500 Party

MILLERTON — The American Legion Ladies Auxiliary Unit 178 knows how to spice things up, as proven by its ninth annual Chili Cook-Off and Daytona 500 Party, held on Sunday, Feb. 24, at the Legion Post home on Route 44 in Millerton. From the onset of the party (which began at noon) the enticing smells of homemade chili and convivial sounds of good conversation drifted through the halls of the crowded Legion Hall, welcoming all who entered.“It’s going very well; there are lots of people,” said Auxiliary President Charlene Mayville, who expected upward of 20 or so entries. They were still arriving hours after the 11 a.m. check-in time, which suited those leisurely savoring the different stews just fine.“It’s unbelievable,” said “NASCAR” Dave MacMillan, of Sunday in the Country Food Drive fame. “This started nine years ago and it’s really grown. It’s phenomenal, people come from all over. You even see people from Connecticut, and it’s good they come to support our local community. For $10 you can’t beat it — you watch TV and eat some chili, so you’re good to go.”One of those from the other side of the state line was Barclay Prindle, of Sharon, Conn. Prindle was last year’s second-place winner. He brought his Angus steak chili this year to see if it could claim top honors.“Last year I came in second so I want to see what we can do this year,” Prindle said. “My wife, Amy, is a vegetarian, so she’s doing a vegetarian chili. We’re competing against each other.”When asked if that caused any conflict in the kitchen, Prindle said absolutely not.“We work well together,” he said. “We shared the burners on the stove and it worked out nicely.”Prindle was chasing after last year’s winner, Tom Baird, of Cornwall, Conn., this year’s favorite for the competition. Baird makes a medium-heat meat chili that borders on hot. This year he followed the same recipe, but cooked it two days in advance rather than the night before.“It’s a good time and a good fundraiser,” Baird said of the event. “And I work at the Cornwall General Store [as a cook], so I make chili two to three times a week, so I’m used to making chili.”His daughter, Myah, and his wife, Lisa, both vouched for his chili-making skills, and said his recipe was their favorite among all entered at the contest.Regardless of any perceived favoritism, Mayville said the competition promotes a sense of community.“It’s wonderful; it brings so many people together who get to catch up. They look forward to it and can’t wait to be here, plus the [Daytona 500] race is a draw and the chili contest is a little competitive, so it’s a really great event,” she said, estimated that roughly 100 or so people usually attend the event. “And that’s why people look forward to it.”This year, Mayville said, there were a lot of children present, with a real focus on family. The family ties existed in more ways than one. Mayville’s sister, Debbie Downey, was in charge of the judging department. The day’s judges were Todd Atkins, Tom Downey IV and Jamie Parks. Trophies were ready and waiting to be handed out to the winners, creating a sense of anticipation throughout the day. There was also a silent auction and raffle prizes for those who attended the event, adding to the goodie list.The money raised on Sunday all went into the Auxiliary’s coffers to help support its many causes. Those include supporting: Girls State and other scholarships; Adopt-a-Vet; Wounded Warriors; Veterans Affairs (VA) Hudson Valley Health Care System Castle Point Campus; Puppies Behind Bars; New York State American Legion Auxiliary; and numerous volunteer and community service efforts.The Chili Cook-Off and Daytona 500 Party is the Auxiliary’s largest and most successful fundraiser. The Auxiliary does other fundraising throughout the year, including: preparing and serving dinner at the monthly Millerton Lions Club meetings; providing food and refreshments at the Lions Club’s annual carnival and holiday party; and other miscellaneous fundraisers. But, as Mayville put it, “as far as money-makers go, this is it.”By late afternoon the winners of the chili cook-off were announced. They are listed below:First place: Tom BairdSecond place: Jerry CahillThird place: Charlene MayvillePeople’s Choice: Barclay PrindleThis article originally listed the date of the cook-off as Feb. 14. It took place Feb. 24.