Doyle Lawson has been performing at the Bluegrass & Chili Festival for 36 years. This is the first year he has had the chili. He sampled Brenda Pendergraff’s chili made with venison and Scott Hughes chili made with all fresh herbs and ingredients plus fresh butchered beef. Lawson’s reply, “I cannot pick which one is the best. Both are extremely good.” His Quick Silver band members — feeling they have missed out on chili in the past too — vowed to get taster kits next year just so they can enjoy the chili.