Thank you:

It takes a lot of hands to pull off an event like this. It was a huge team effort. Many, many thanks to all who pitched in to help make our Fall Festival and first ever Chili Cook-Off such a success.

Tables – Michelle Dunham, Nicole Baucom, Heather McGinnis, Blake Thomas, Ellen Nunn, Cindy Jordan

Servers and Assistants – Nicole Baucom, Michelle Dunham, Heather Nguyen, Christine Manning, Cindy Jordan, Bill Halverson, Philippe & Betty Bablot, Nicole Beaty

Sound – Dave Milam

Misc – Alex and Catherine Santiago, DeCoste ladies & Bridget Stoll, Susan Bury, Ellen Nunn, and many others who jumped in and I didn’t even know it.

Chili contributions – Beaty (2 pots), Bury, Dunham, Ferrante, Halverson, Jordan, Manning, Moore, Nguyen, Smith, Stoll

Thank you ALL SO MUCH!

Check our the Flikr photos of this event.

Be sure to tune in next year to register early for this event. You will NOT want to miss it.

The winning Chili Chef offered her recipe for all who wanted it. However, we may have to make a rule that no one can use this recipe next year J Enjoy!

Chili Recipe from Fall Festival

2 tablespoons vegetable oil

2 cups chopped onions


Cayenne pepper

2 pounds of stew meat cut in to small cubes

1 tablespoon chili powder

2 teaspoons ground cumin

Crushed red pepper

2 teaspoons dried oregano

2 tablespoons chopped garlic

3 cups crushed tomatoes

¼ cup tomato paste

4 cups of beef stock

4 cups of vegetable stock

2 tablespoons flour

4 tablespoons water

2 16 oz cans dark red kidney beans

1 ½ cup grated Monterey Jack cheese

6 tablespoons of sour cream

For extra heat add 1 small jar Jalapeños { I did not use them in the Chili for the Festival }

In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and sauté for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and Cheyenne to taste. Stir in the stew meat, chili powder, cumin, crushed red pepper and oregano. Brown the meat for about 5 to 6 minutes on all sides. Stir in garlic, tomatoes, tomato paste and the stock. Bring the liquid up to a boil and reduce to a simmer. Simmer for about 1 ½ hours stirring occasionally, or until beef is tender, skim off the fat occasionally.

Mix the flour and water together. Slowly stir the mixture in to the chili, add the beans and continue to cook for another 30 minutes. Reseason with salt and Cheyenne to taste.

Garnish with cheese and sour cream { and jalapenos if used }


Brigitte B Stoll

10328 Bolton Court

Charlotte NC 28269

704-264-2259 Home

980-254-3731 Cell

Or known to a lot of the younger generation as Auntie B. the grandmother of the neighborhood.