The Great St. John Community Chili Cookoff

In the employee lounge of St. John Community, the delicious smell of chili simmering in crockpots meant it was time for lunch, accompanied by a side of friendly competition. The Second Annual St. John Community Chili Cookoff wasn’t just about who could make the best chili. It was about who could make the day memorable, and they all did.

Eight homemade entries, each created with pride and personality by employees, lined the tables. There was “Mom’s Best Chili,” a classic and comforting dish. The “Pepperoni Pizza Chili“ had everyone rethinking what chili could be as it delivered a cheesy spoonful of surprise. And one especially bold entry took flavor to new boundaries by blending cocoa powder, maple syrup, and cinnamon with tender chunks of beef for a combo that made perfect sense once you tried it.

Hot dogs shaped like fingers — a nod to Halloween week — made for the perfect chili dog companion.

It’s Spirit Week at St. John Community, and between the chili pots and the sports jerseys representing everyone’s favorite teams, the energy in the room was high. The cookoff quickly became a serious sport of its own, with coworkers comparing notes and taking the competition very seriously.

In the middle of the tasting, Wound Care Nurse, Billie Jo, offered the kind of thoughtful suspense only a seasoned judge could deliver.

“I can’t divulge my favorite yet,” she said, spoon of chili in hand, “I haven’t tried them all.” Her honesty drew a laugh, but also respect (after all, this was serious business).

No one embodied that seriousness quite like Dave Harmon, St. John’s Marketing Coordinator, who approached each spoonful like a sommelier sampling fine wine.

“I’m sweating,” he joked between tastings (and whether from the spice or the effort, no one was sure).

After every bowl had been tasted and every vote submitted, the results were in — first place went to White Chicken Chili made by Nicole Gunther from Activities, second place to Best Damn Chili by Amy Maynard, Assistant Director of Nursing, and third place to Short Rib Chili created by Mike Rapuk from Dietary.

By the time the winners were announced, the chili was gone, the hot dogs were eaten, and Dave Harmon was still “sweating.” Jokes flew, favorites were debated, and everyone left with full stomachs — and the realization that in a room full of chili, the real win was spending time together, sharing good food, laughter, and a sense of community that makes St. John such a special place to work.