SOMBA K'E/YELLOWKNIFE - Through the ages it's been debated what makes a good bowl of chili.

Some say it thickness, others say spice and some believe it's corn.

I was honoured last Friday to be part of the five motley crew board of judges to vote on who had the best bowl of chili for the NWT Construction Association's first chili cook-off at the curling club.

The winner was awarded with a $500 gift voucher from Canadian North and all proceeds went to Skills Canada.

"Construction workers tend to like chili," said Phil Moon Son, the association's executive director, explaining the origin behind the idea.

Cameron Wilson, one of the judges was chosen because he won the Department Public Works chili cook-off. Wilson said that he believed the key to good chili is consistency.

"It has to be thick, starts sweet and finishes strong with a zip," he said.

Another judge, city councillor Cory Vanthuyne, is on the board for Skills Canada and said he viewed a lot of beans as a filler as a sign of bad chili.

"I'm looking for something that doesn't come back at you," said Vanthuyne. "I have no fear, if it's crap I'm going to say so."

Deputy Fire Chief Gerda Groothuizen was also on the chili judging panel. What she was looking for was, "something not to hot but (has) got a lot of taste."

Other than myself, last but not least was Jim Paulson, from the Yellowknife Curling Centre who perfers his chili chunky with meat and peppers.

As the last of the crock pots entered through the doors it was time to let the games begin.

With our plastic spoons in hand we began to dig into the first small Dixie cup of chili. Halfway through the competition we hit a row of extra spicy chili giving the judges a sweat and letting their noses run.

With 10 empty cups sitting in front of each judge and our bellies full it was time to crown the winner. The votes were tallied and the winning crock pot was held up so that the chef could come forward.

The winner was Brian Bodnaruk from Dryfan Electric.

"Love and attention," is what Bodnaruk said makes his chili special. "There's no secret, I just put a bunch of stuff in there like stew tomatoes and I find corn helps."

He said this was his first contest but not likely the last. The greatest thing about a cup of chili is its uniqueness.

No two kinds are similar. Sure there was the good, the bad and the ugly but people put their hearts and soul into it because I mean when it comes down to it that's what chili is, soul food.