Fraternity chili cook-off to benefit SPCA

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Chili connoisseurs are gathering this weekend to help raise money for abused animals. Saturday, Beta Theta Pi fraternity is hosting the sixth annual “Great Beta Chili Cook-Off.” All proceeds will benefit the Society for the Prevention of the Cruelty of Animals of Dallas.

The cook-off begins at 11 a.m. at the Green Elephant Bar and Grill on Yale Blvd.

About 60 teams will compete to win the Best Chili trophy. Cash prizes and door prizes will be given to participants and non-participants alike.

Each team, which is limited to five people, pays $100 to compete. The teams are encouraged to sign up early because space is limited.

“It doesn’t really matter whether your team wins spiciest, meatiest or heartiest chili, the point is that it is fun and it is for a good cause,” said Kevin Mosley, the coordinator of the cook-off.

The mission of the SPCA of Dallas is to offer medical care and to protect animals from cruelty or neglect. Above all, it encourages and promotes responsible pet ownership. The SPCA has been serving Texas for more than 55 years.

Samantha Mynatt, a former volunteer at the SPCA, thinks that it is great that an SMU philanthropy event is finally recognizing and reaching out to help the animals at these shelters.

“There are so many dogs and cats that need homes and need to be loved. If nothing else, at least the event will create awareness and a deeper concern for the problem,” Mynatt said.

Many students are excited, not only for the chili, but for the live entertainment as well.

“The cook-off always has really great bands. I can’t wait to see who is there this year,” said Lindley Harding, a second-year veteran of the event.

Featured bands include G-Man Band, Dead Thing, Lazy Jackson and NY Blues Man Davis Coen.

The cook-off is open to anyone. Tickets for non-contestants are $8 in advance and $10 at the door.

Advance tickets are available for the remainder of this week.

For more information on the event or to register a team, contact Kevin Mosley at (214) 768-5291.

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