A little bit of spice makes everything nice at annual chili cookoff
Mark and Hannah Cassidy cast their ballots for which chili was the best. 
One attendee dressed as a chili pepper at the Onset Bay's annual Chili Cookoff on Saturday, March 20. 
Friends and family came together to try some chili. 
The competition was "red hot" on Saturday.
Mark and Hannah Cassidy cast their ballots for which chili was the best.
One attendee dressed as a chili pepper at the Onset Bay's annual Chili Cookoff on Saturday, March 20.
Friends and family came together to try some chili.
The competition was "red hot" on Saturday.
Everyone has their thoughts on what makes the best chili, but a winner was declared by community ballot at Stone Path Malt on Saturday, March 20.
The Onset Bay Association hosted an annual chili cookoff where anyone could enter. Competitors ranged from professionals to home cooks.
Alana Befera and Jay Anderson won for the second year in a row.
“We made a brisket chili topped with burnt ends and cornbread,” Befera said. “Jay smoked the brisket for 24 hours. We made the best chili and we are the champions!”
Second place winner Christopher Colclough was gifted an embroidered apron that said, “I almost won.”
Kat Jones, executive director of the Onset Bay Association explained what she was looking for in a winning chili.
“When I vote I’m looking for the holy trinity— which is the combo of texture, flavor and spice,” Jones said.
Attendees Hannah and Mark Cassidy were impressed with all of the entrants.
“It was a good job by all,” Mark Cassidy said. “I prefer a little spice. But overall we just love this chili community and trying all the different varieties."
