The Chelsea American Legion Post 31 is looking for a few good cooks to compete in the 20th Annual Cavanaugh Lake Chili Cook Off during the legion’s annual Winter Carnival the first weekend in February.

“It’s just a really, really fun event,” said Larry Doll, the event chairman, of the Saturday afternoon cook off, which begins filling the upstairs of the legion hall with special chili aromas about 11 a.m.

Doll, of Sylvan Township, has been the chairman for all 20 cook offs. In years past he’s entered his own special chili recipe.

He said people begin milling about upstairs at 11 a.m. in the legion building at 1700 Ridge Road checking out each chili cook's’ progress. At 2 p.m., the cooks must put down their spoons and submit their creations to the judges.

For the cook off’s debut year, Craig Common, who had just opened Common Grill, and Jeff Daniels, who had recently opened the Purple Rose Theater, were two of the first judges along with Pat Cleary owner of Cleary’s Pub.

Congressman-elect Tim Walberg and newly elected State Rep. Mark Ouimet, R-52 have also served as judges.

First-, second- and third-place winners receive cash prizes and trophies.

“This is a renegade cook off,” the rules state, which means contestants are allowed to put anything they choose into the chili - as long as it followa heath department standards.

Each contestant must prepare a minimum of 2 gallons of chili and 24 ounces will be necessary for the judging. The extra chili will be made available to visitors for tasting at 50 cents each.

Tasters will name three winners for “People’s Choice” awards.

Craig Maier, treasurer for the legion, is a veteran of the cook off. “Some people like it to take the fur out of your mouth and others like it to taste like tomato soup,” he said.

Winning is “the luck of the draw as far as judges go. But the camaraderie of the cooks is incredible," he said.

Both Doll and Maier said the keys to a good batch of chili are the spices, texture and flavor of the meat; but neither would give up their “secret recipes.”

Usually there are eight to 12 teams cooking; 13 is the maximum because of space limitations, Doll said. The entry fee is $20. Anyone interested in entering the competition has until Jan. 31 to register. Call Doll at 734-260-1540.

Included in the winter carnival activities on Feb. 4 is a euchre tournament that begins at 7 p.m.

On Feb.5, breakfast and the two-day fishing tournament begin 7 a.m. The chili cook off judging begins at 2 p.m., and that night, a band called Star69 will play said, Jeff Vogel, another legion member.

On Feb. 6, breakfast begins at 7 a.m., and there’s a raffle at 2 p.m. The fishing derby ends at 3 p.m., and prizes will be awarded.

Lisa Allmendinger is a reporter with AnnArbor.com. She can be reached at lisaallmendinger@annarbor.com. For more Chelsea and Chelsea area stories, visit our Chelsea page.