OCEAN BEACH – The OB Street Fair’s signature event, the Chili Cook-Off, promises to be bigger than ever this year, with a record two dozen participants taking part.
Located at Veterans Plaza, the Chili Cook-Off is situated right on the grassy field adjacent to the beach. Any traces of June gloom will have dissipated by the time the tasting begins, but make sure to get there early to secure a ticket to sample the wares.
The event kicks off at 11 a.m. and runs until 1:30 p.m., “or when the chili runs out,” said OBMA board of directors member Mike Akey, who founded the event in 1984. Funds raised at the Chili Cook-Off will go to the OBMA to help pay for civic improvements in the area.
Twenty-four chefs and their teams will take part in this annual contest in two categories: Amateur and restaurant divisions, with additional prizes also given for the hottest chili and an OB Spirit Award.
“We have a great lineup this year, we’re glad to have more restaurants involved, with nine in that category this year,” Akey said. Each contestant provides 10 gallons of chili to the event. Tickets for tasting and judging the various entrants’ wares, on consistency, smell, color, and taste, are set at $2 per entry.
There is also the option of purchasing a master ticket for $25, allowing you to taste a little chili from all the competitors.
Tasting tickets are only available on the OB Street Fair’s website.
Both meat and vegetarian chili will be available, with a cut-off time of 1:30 p.m., but it’s advised that the event sells out every year and the food is gone fairly quickly. The Chili Cook-Off winners will receive their awards on the main stage at 3 p.m. with a top prize for the amateur division of $450 — plus bragging rights.
The chili favorite is decided by a panel of five judges, with Akey casting the deciding vote in case of a tie. His favorite category to see prizes awarded in is the OB Spirit Award, which doesn’t take into account the chili at a booth, instead focusing on which entrant is the most fun.
“It’s just great to see the enthusiasm some of the teams have for the event,” he said.
“This award might be given out for wild booth decorations, or maybe the chefs and their crew dress up in costumes, we’ve had cavemen and pirates in the past. Or possibly everyone in a booth just has a really fun attitude. The OB Spirit Award, it’s a great addition to the chili prizes and adds to the proceedings.”
After 45 years of Chili Cook-Offs, how does Akey feel about the event he created? “It’s still a good way to have a good time that never changes,” he said. “It’s great to see people come back and reunite with the community.”
Despite being so involved in the cook-off, Akey doesn’t eat chili outside of the event. “On the day, I like tasting the various offerings, and this year with so many entrants, it promises to be special.
“I do still love chili, just once a year.”