The room filled up fast when the doors opened for the First Annual Firefighters Museum Chili Cook-Off. Hundreds went to the Oct. 20 event held in the 75 Kenoza Ave. museum that's chock full of firefighting history. It holds everything from antique fire engines, to equipment and firefighting gear. There's even a shop where visitors can buy firefighting memorabilia, including embroidered T-shirts, sweatshirts, hats and jackets. Those sampling chili got a birds-eye view of all the pieces of firefighting history because dining tables were placed in the midst of it all. But they got an even better view as they perused the many tables of silent auction items that ranged from a decadent chocolate cake, to baskets of cookies, a cord of wood, sterling silver bracelets, photographs by local artists, collectibles, antiques, wine baskets, a painting by fine artist Sharon Morley, a tray handpainted by Frances Gray and even a painting by Copley Master Mark Hayden. The price of admission was $10 for an all-you-can-eat sampling of the different chili recipes entered by 29 individuals, four businesses and two city firehouses. The winning business entry came from Keon's in the heart of the downtown: Head Chef Mat Garon challenged Keon's owner Alan Boisvert and won with his white chili made with chicken, smoked bacon and apples lending a sweet yet smokey flavor. The winning firehouse chili was created by Chris Link from Water Street Station Group 8. And the winning individual entry was El Banditos Chili made by the Hinds family children. Some of the names for the chilis were quite descriptive: 3 Way Burn Chili, Dave & Stefs Chili Con Collins, Chili Today & Hot Tamale, Cry Baby Chili, Not Bad for an Irish Girl Chili, Red Hot Kelli Peppers, Bulldog's Thunderbird All Beef Chili, and No Chili-Chili. When all was said and done the museum raised over $4,000 which will mostly pay the utility bills for next year. The Haverhill Firefighting Museum is open Saturdays from 9 a.m. to noon. Weekday and group visits are available by appointment. For information, call 978-372-4061.