Hundreds of people attended the annual Waterworks Chili Cook-off Oct. 17 — 393 to be exact.

Fifteen teams cooked up their best chilis for a fundraiser for Waterworks Visual Arts Center.

“As one of two annual fundraisers we are very pleased with the support and the amount of funds raised for educational purposes,” said Cathi Brandt, administrative director.

The event filled the F&M Trolley Barn with cooks, a raging bull ride, drinks and tables to sit down and sample the samples. Not to mention the enticing aromas.

With 15 chili stations, there was a whole lot of tasting going on.

The winners this year were Matt Trexler of Creative Gourmet Catering, first;  Salisbury Motor Co., Donny Clement and Ralph Wear, second; Salisbury Academy, Shannon McCoy and Brittany Wear, third; and Phillips Air Care, Kelly Efird, Mike Johnson and Ashley Efird, fourth.

If you’d like Trexler’s winning recipe, you’ll have  to wait until the winter edition of Salisbury the Magazine — something to look forward to.

Clement and Wear used elk as the meat in their chili.

Salisbury Academy’s chili was all about the garnishes — sour cream, onion, jalepeno, chili relish and two kinds of cornbread, plain and one with cheese and jalepeno.

Phillips Air Care left out the beef altogether and used chicken and green chilis for a savory combination.

All the other chilis were good, too. Some used beer, some whiskey, some both. Some were mostly beans and one even had a hefty dose of Cheerwine.

Make your plans for next fall’s chili cook-off now.