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HAY RIVER - Hay River was the kidney bean capital of the territory on April 25, with the Royal Canadian Legion hosting its fourth annual Chili Challenge.

Tracy Cross Gauthier, president of the branch, said there were 13 entrants this year similar to previous years.

Reanna Cross, 9, serves up some of her chili, which took second place. - Herb Mathisen/NNSl photo

Judges - or "foodies," as Cross Gauthier called them - were tasked with choosing the town's top chili.

Chabby Morin, Penny Pokiak, Gwen Robak and Tina Gauthier spent their Saturday afternoon tasting chili in a room next to the legion's bar.

"It's not quite like a wine-tasting, is it?" laughed Robak.

When asked whether anyone was worried about the potential releases of human by-products that come from consuming chili, Morin responded: "that's why they keep us over here, so they can close the doors."

While the judges discussed the finer points of each chili, Georgine Stark - last year's winner - sat next door, awaiting the results.

She said she goes with a new recipe each year and always includes a distinctive special ingredient. " I put love into it," she said.

Cross Gauthier announced the winners beside a prize table adorned with a crock pot, plane tickets and a couple of " chili first-aid kits, which included Gas-X, bubble gum and a collection of antacids.

Team David and Goliath - or Glenn Smith and Drew Farmer - pulled off the victory.

Reanna Cross, 9, scored second place with her chili.

She said she was the youngest competitor for the third year and was helped by her mother, Mirjam.

However, she said she wanted to compete against her the next year.

"I'm going to be a chef when I grow up," she said.

Cross Gauthier said the legion plans to write a chili cookbook for next year's challenge, with recipes from all the contestants from the event's first five years.

Smith credited his team's imported ingredients - mainly the Heineken beer used as a marinade for their steak tenderloin - for putting them over the top.

Reanna said her secret ingredient was "brown sugar."

Stark, meanwhile, said this year she tried something totally different: ground turkey and sausage with another unique ingredient.

"Chocolate," she said.

The competition also settled a dispute.

Red Seal chef Darryl Sarnecki and his fiancée, Tara Larocque, used the cook-off to decide once-and-for-all who made the best chili in the house.

"I love my chili. He loves his chili." said Larocque, smirking proudly at Sarnecki after it was announced her chili scored better.