Stetson’s chapter of Phi Mu Alpha (PMA), a national music fraternity, reached a high note that echoed across the community by developing, designing and marketing the Chili for Charity cook-off. The event raised nearly $2,200, a portion of which went to Sinfonia Educational Foundation, whose mission is to, “advance music in America by supporting scholarship, education and the development of leadership” amongst collegiate male musicians.

Fourteen teams made up of student-led groups, student organizations and Greek Life, paid a $50 registration fee to participate. Music U.S.A Festivals sponsored the cost of ingredients up to $50 per team. The teams committed to a 6:30 a.m. arrival on a Saturday, earlier in the fall semester, to begin prepping and cooking for an 11 a.m. show time, bringing the community together to enjoy food, fun, festive music and friendly competition.

Unlimited taste samplings of various chilis, were given to wristband purchasers. “People’s Choice” tickets, which counted as one vote each, were sold, then tallied at each chili booth to allow friends and family to promote their chili booth choice. The proceeds from the sale of the wristbands along with the ticket sales comprised the winning pot.

Judges for this tasty, philanthropic event included Stetson representatives: Madhu Rao, Ph.D., associate dean of Undergraduate Studies in the School of Business Administration, Karen Ryan, Ph.D., dean of the College Arts and Sciences, Tom Masse, D.M.A., dean of the School of Music and Hari Pulapaka, Ph.D., associate professor of math and owner of Cress Restaurant in downtown DeLand. The judges panel also included Suzanne Weber, professor of sociology at NOVA Southeastern and Florida Atlantic University and founder and owner of Soupreme. When the chili samplings were presented anonymously, the judges feasted on chili of racy culinary sundry.

“It was the best seasoned and balanced; it was a thoughtful and well executed chili,” noted Pulapaka of Team Stetson M.B.A.’s “Best Overall” winning chili.

The three winners awarded for best overall chili, receiving a tiered percentage of the balance raised for the philanthropy of their choice, were: Team Stetson MBA, who also won for “hottest” chili, with a first place award of 20 percent for the Jon Glenn Foundation for the developmentally disabled; Pi Phi with a second place award of 15 percent and “People’s Choice” Award of an additional 15 percent for First Book – providing new books to children in need; and in third place, Till Eulenspiegel, a group named after a German peasant trickster, with a 10 percent award for the DeLand High School Marching Band. Other non-monetary wins were garnered for: Best Veggie Chili, Most Original Chili and Best Decorated Tent.

Best of all, every team went home a winner. The balance of the proceeds was split evenly to provide a check to every charity that was sponsored at the event. Way to go Hatters! And, way to go Phi Mu Alpha for a class act event from beginning to end.

The Winning “Best Overall” Chili Recipe, à la Team Stetson M.B.A.:

• Ground sirloin
• Small pink beans
• Adobo seasoning
• Paprika
• Chili Powder
• Red pepper
• Salt
• Pepper
• Masa flour
• Diced tomatoes
• Green chilis
• Jalapeño peppers
• Tomato sauce
• Water

Brown ground sirloin in a skillet over medium high heat. Transfer meat into a large crock pot on high heat along with your choice of quantity of the ingredients listed above. After 4 or 5 hours, reduce heat to low.

By Caroline Skinner