Brian Baker (right), a former Yuba City police chief, and his teammate with DMO’s Huli Huli Chili pose with their award-winning entry during the annual Chili Cook-Off on Saturday, Feb. 28, at the Moose Lodge in Yuba City. Huli Huli Chili took home both the Crowd Favorite Best Chili award and Best Decorated Booth, in addition to 2nd place in Judges Favorite

YUBA CITY, CA (MPG) - The parking lot was packed, and for latecomers, it was standing room only Saturday, Feb. 28, at the annual Chili Cook-Off at the Moose Lodge in Yuba City, where friendly competition and community spirit combined for a good cause. For just $5, guests sampled 12 different chilis and voted for their favorite chili and best-decorated booth.

“I lost count after the 10th year of how many years we’ve done it,” said event organizer Tara Pittman. “I’m going to say about 15 years… Overall, we raised more and had more in attendance than years past.”

The event serves as a fundraiser for the local cancer center at Adventist Health and Rideout in Marysville. Last year, the cook-off raised more than $2,000. This year, it surpassed that total, bringing in $2,979.

The Hill-Billee Chili team poses in front of their ornately themed booth during the annual Chili Cook-Off on Saturday, Feb. 28, at the Moose Lodge in Yuba City. The team earned runner-up for Best Decorated Booth and third place in the Judges Favorite category. 

“Cancer is one of those things that everyone is touched by, everyone has been exposed to at some point in their life whether that be themselves, a family member, friend, neighbor or coworker,” said Pittman. “That is why we do this, we do this to give back.”

Members of the Marysville cancer center leadership team were in attendance and thanked guests for their continued support, noting the real impact community fundraisers have on local patients.

“Every year we are so grateful for events such as this that help provide for our patients and their families,” said Patience Boudreaux, foundation president for Adventist Health and Rideout. “The Moose Lodge in Yuba City alone has given over $7,000 to the Rideout Foundation.”

Guests fill the Moose Lodge Hall during the annual Chili Cook-Off on Saturday, Feb. 28, in Yuba City, where attendees sampled a dozen chili entries and voted for their favorites. 

According to the team, funds from the cook-off help support select families during the holidays, especially Christmas.

Beyond the fundraising mission, the competition itself delivered plenty of flavor. Each booth showcased distinct tastes, textures and techniques, from sweet to smoky, with some teams even incorporating unique ingredients like Girl Scout cookies.

“It’s really hard to choose my favorite, they’re all really, really good,” said Eve, a 12-year-old attendee.

Early crowd favorites included Young’s Family BBQ “California Chili,” featuring chunks of tender tri-tip, and Chilin Lunch Ladies’ “Spice of Life Chili,” which was reminiscent of a chili verde.

Attendees visit with the Moose Lodge mascot during the annual Chili Cook-Off fundraiser Saturday, Feb. 28, in Yuba City. The long-running event raises funds for cancer care at Adventist Health and Rideout.

“I think the only thing that was missing from the lineup was a white chicken chili,” said Courtney Payne, a first-time attendee. “A white chili would be interesting and would really stand out, I’ll have to tell my friend about this for next year. She makes a killer white chicken chili.”

By about 6 p.m., one entry consistently rose to the top of tasters’ lists: DMO’s Huli Huli Chili. Booth No. 4 was headed by two retired law enforcement officers, including Brian Baker, a former Yuba City police chief.

“I love being out here with my buddy and serving up great-tasting chili,” said Baker.

Members of Young’s Family BBQ serve their “California Chili,” featuring chunks of tri-tip, during the annual Chili Cook-Off on Saturday, Feb. 28, at the Moose Lodge in Yuba City. The entry was an early crowd favorite and later earned the judges’ top pick. 

Huli Huli Chili ultimately took home the crowd favorite “Best Chili” award and Best Decorated Booth, complete with a tiki-style overhang and complimentary leis.

Runner-up for Best Decorated Booth was Hill-Billee Chili, featuring ornate detailing including a beer can wind chime, outhouse backdrop and clothesline with hanging undergarments. Hill-Billee Chili also earned third place in the Judges Favorite category, behind Huli Huli Chili in second and Young’s Family BBQ “California Chili” as the judges’ top pick.

In the Crowd Favorites category, second place went to “Spice of Life” by the Chilin Lunch Ladies, while third place went to Thomas Donoho’s “Oink Oik Chili.”