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Chili cook-off raises funds
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Ilisabeth Hernan, 6, of Poland fills a bowl with a traditional chili Sunday for Tim Hardy of Youngtown during the 4th Annual Sue Hernan Chili Cook-Off at Boardman United Methodist Church. Ilisabeth is a granddaughter of Sue Hernan, who died in a drowning accident.
By Sean Barron
BOARDMAN
For anyone inclined to automatically equate chili with beef, tomatoes, onions and red beans, Carrie Austin’s defies all of the stereotypes.
“I use broth from the chicken and add herbs that change every time I make it,” the Boardman woman said about her white-chicken chili, which contains white navy beans, chicken and low-fat milk instead of cream.
Austin’s recipe also was one of an estimated 20 dishes that were the attraction during Sunday’s fourth annual Sue Hernon Memorial Chili Cook-Off fundraiser at Boardman United Methodist Church, 6809 Market St.
Hosting the 90-minute event were Amy Radinovic and Damon Maloney, both WKBN-TV morning anchors.
Proceeds are to benefit the church’s missions committee, noted Cathy Pokrivnak, committee chairwoman.
The cook-off was one of a variety of such efforts Hernon spearheaded as the missions committee’s chairwoman. The gathering was named in Hernon’s honor after she died in a drowning accident in Berlin Lake, Pokrivnak explained.
The committee helped rebuild parts of New Orleans after Hurricane Katrina and assisted in Haiti soon after the devastating Jan. 12, 2010, earthquake. In addition, members went to Mexico about six years ago to help rebuild a church and offer free health screenings, noted Hernon’s husband, Don Hernon, who was unable to provide a financial goal for Sunday’s cook-off competition.
The top finisher was Kerri Donchess of Austintown for her Cincinnati-style chili that also featured homemade macaroni.
Austin said she prepares the tomato-free dish a few times a year. Assisting Austin was her 7-year-old daughter, Cassie.
Participants took their time sampling the dishes, which included Lenny’s 6-Pepper Beet & Chicken chili, Southwest Veggie chili and a four-meat barbecue variety.
Plenty of corn, beef, onions, tomatoes, black pepper and spices such as paprika found their way into Sara Hendel-McCormick’s traditional chili con carne.
“I cook it with beef and onions first, then throw it into the pot and stir,” explained Hendel-McCormick of Youngstown.
The recipe actually came from her father, Dale Hendel, who began experimenting with it about 15 years ago, she continued. Over time, he got closer to perfecting it, said Hendel-McCormick’s mother, Colleen Hendel.
Complementing their meal was a three-tiered serving tray with a Mexican theme that featured salsa chips, shredded cheese, sour cream and brightly colored jalapeno peppers.
The church’s missions committee is focusing a lot on local and regional efforts such as helping Mahoning Valley residents with home repairs and performing yard work, Don Hernon explained, adding that the chili cook-off continues to grow each year.
Also on hand Sunday were the Hernons’ three grandchildren, Ilisabeth, 6, a North Elementary School first-grader; Sierra, 9, a fourth-grader at Austintown Intermediate School; and William, 12, an Austintown Middle School sixth-grader.
“I’m helping with the chili and basically going around tasting the chili,” William added.