Within mere seconds of entering the judges' room at this past weekend's first Sarasota Chili Cook-Off, I quickly realized what the day would be like. The cook-off was billed as our area's entry into the high-powered world of serious — sanctioned even, by the International Chili Society — cooking competitions. Forty teams were set to vie for cash prizes and a chance to compete in the ICS Worlds Competition later this year. And to maximize impartiality and minimize taste variance, more than two dozen judges congregated in the Sarasota Fairgrounds 4-H building at 11 a.m. to get their marching orders.

Of course, the in-depth discussion of chili evaluation methods and ICS judging procedures has to wait for a few minutes, at least until ice is tossed into the bucket containing the judges' exclusive keg of Bud Light. Then we get to the rules: no glass bottles outside the judges room. Open a bottle of Stockholm Lager — imported by local Sarasota businessman Ulf Sandstrom — and you'll need to pour it into a plastic cup. Most of the Stockholm is icy cold, but the cooler filled with bottled water hasn't even been iced. Someone obviously has their priorities in order.

Don't get the wrong impression. I am not diminishing the professionalism of the Sarasota Chili Cook-off. The event was conceived by Elise Lipoff, a former competitive chili-maker herself, and the feel is right on the money. Rocking music coming from the stage. Gaudy tents emblazoned with punny team names. Multiple outlets for purchasing antacids. And beer, plenty of beer. Chili cook-offs are first and foremost about having a damn good time, with a side of meat.

This article appears in Apr 7-13, 2010.