Fraternal Flavor: First-Ever Chili Cook-Off Brings Ashland Lodges Together
ASHLAND, Ohio — A little friendly competition, a lot of chili, and a strong sense of community filled the room Saturday, March 23, 2026, as the first-ever Fraternal Chili Cook-Off brought together members of several Ashland-area lodges for a unique and flavorful event.
Hosted with the support of the Ashland Masonic Lodge 151 and the Ashland Elks, the event was organized by Post Master Justin Van Stee, who said the idea had been simmering for years.
“Probably about two years ago, I was sitting at home thinking about the origins of all the fraternal organizations — the Eagles, the Elks, the Moose — and how many of them have roots in Freemasonry,” Van Stee explained. “I thought it would be kind of neat to get everyone back together for a community event.”
That idea turned into reality over the weekend, with five of Ashland’s eight fraternal lodges participating, bringing a total of 14 chili entries. More than 40 people attended the inaugural cook-off — a turnout Van Stee said exceeded expectations.
“For a first-time event out of the blue, I’m very happy with that,” he said. “It should definitely become an annual event.”
The Elks volunteered to host the cook-off, and early commitments are already in place from both the Elks and the Lions Club to help continue the tradition next year, with organizers tentatively eyeing a return around March 20, 2027.
The categories were, “good, bad, and ugly.”
Adding to the fun was a creative twist on judging categories when judge Matt Miller said, “Rather than labeling entries as “good, bad, and ugly,” let’s opted for a more lighthearted approach: “The Good,” “Least Desirable,” and “Easiest to Resist.”
“Nobody wants to be told their chili is bad,” judge Matt Miller said with a laugh.
This year’s winners and standouts included:
“The Good” Award: Jason Harper — featuring a hearty mix of mushrooms, green peppers, onions, black beans, beans, and chili beans.
“The Hottest Lava” Award: John Titchenell — a fiery creation packed with “everything and lots and lots of hot peppers,” including jalapeños, habaneros, and cherry peppers.
“Easiest to Resist” Award: Dawn Peters — whose chili became memorable after an unexpected kitchen mishap.
According to Dawn Peters, she intended to add just a small amount of lemon juice — but things didn’t go as planned.
“She was supposed to just add a dash, but the lid fell off and about a quarter bottle of lemon juice went in,” Peter’s said. “She tried to fix it, but it just didn’t come back.”
Despite the occasional misstep, the competition showcased a wide variety of flavors — from mild, soup-like creations to bold, spicy recipes that packed a punch.
Judging duties were handled by a panel that included Ashland Mayor Matt Miller, ACP News reporter Joe Lyons, and Dan Ratliff.
In a humorous twist, the Ashland Elks managed to take both top honors and bottom placement in different categories, highlighting the unpredictable — and entertaining — nature of the competition.
Custom trophies, an idea credited to Elks Exalted Ruler Chad Dickinson, were awarded to winners — a decision organizers made instead of a traditional plaque, at least for the first year.
With strong participation, plenty of laughs, and early commitments for next year, organizers say the cook-off has all the ingredients to become a lasting Ashland tradition.
“Everyone had a great time,” Van Stee said. “And there’s definitely bragging rights on the line for next year.”
