Music blaring over the speakers, Whitney Brasel and Katie Tate stepped right up to Three D’s Chili in the spacious Winchester Emergency Medical Services garage to sample some chili and salsa.Brasel’s father, Jim Brasel, makes up one of the three “D’s” on the team — the “Dude” among Dude, Danny and Dolen.“we heard he makes a mean chili,” Tate said.This was the 15th year for the Chili and Salsa Cook-off, one of two major fundraisers for the Winchester EMS.For Whitney Brasel, her second time at the cook-off meant a chance to meet people and try everyone’s variation on chili.“I like a spicier chili with more meat and peppers,” she said.Tate, a first-timer who was in town visiting, prefers chili that isn’t so tomato-based.Nineteen chili vendors and 10 salsa vendors showed off their stuff between noon and 8 p.m. Saturday, said Randy Dolen, head of the chili and salsa cook-off.Hundreds of people circled the tables, tasting the food and voting, all for a $3 admission.“Basically, it keeps us going,” said Dolen, as the money raised goes toward operating expenses and the new facility.This was the second year in that facility. the garage was completed last year.with a volunteer staff building it and many unexpected calls last year — flash flooding in Jacksonville for example — it’s been a long process.the only other funds for the volunteer group come from calls, which number about 300 a year.Dolen anticipated netting between $3,500 and $4,000 from the event by the end of the night.Winchester EMS covers about three-fourths of Scott County and was backup to Jacksonville’s LifeStar Ambulance Services before the city OK’d American Ambulance Services in November.Dolen is a farmer by vocation but has volunteered with Winchester EMS for more than 30 years because he enjoys it and he works with a core group of “pretty good people who are here for the right reasons,” he said.Brasel works at the Beardstown Fire Department station and at the Passavant Area Hospital Emergency Department. he met Dolen running calls with him.Their team won the People’s Choice award last year in chili and salsa and were out for the title again.When it comes to chili, the trick is to cook it on the premises, Brasel said. he grounds hamburgers and incorporates his own home seasoning mix.True chili shouldn’t have beans, but “this is Illinois, so we put beans in it,” he said. still, he limits the amount.It’s all about the balance. Hot, spicy chili doesn’t win these kinds of contests, he said.as far as salsa goes, it’s about using home-grown tomatoes and chopping up onions and peppers.“It’s always a good time and I enjoy doing it,” said Brasel, who has been involved with the event for about seven years as a way to support local emergency medical services groups in any capacity. “these small town departments, the guys are well-trained and dedicated. it takes dedication to respond in an ambulance with no pay and put up with some of the stuff they put up with.”
Chili results1st placeLincoln Land FS – Kenny Devlin2nd placeTeam Natty – Adam Davis and Phil Pratt3rd placeThree D’s Chili – Jim Brasel, Danny Davison and Randy DolenPeople’s ChoiceTeam Natty – Adam Davis and Phil PrattSalsa results1st placeJim Brasel2nd placeDrew Bergschneider3rd place – tieBad News Tennis Shoes – Travis Littig and Mike ChavezLahey’s – Craig Wood, Butch Wood and Mark LaheyPeople’s ChoiceBad News Tennis Shoes – Travis Littig and Mike ChavezBest Bar Chili – Big Daddy’s Doghouse in WinchesterBest Presentation – Fabulous Flowers in Winchester
<a href="http://www.myjournalcourier.com/articles/salsa-37888-winchester-15th.htmltag:news.google.com,2005:cluster=http://www.myjournalcourier.com/articles/salsa-37888-winchester-15th.htmlSun, 29 Jan 2012 11:08:17 GMT”>Cook-off stirs the pot for Winchester EMS