East Texans were in heartburn heaven at the 21st annual Oilman's Chili Cook-off in Kilgore.
The event draws thousands of chili connoisseurs to downtown Kilgore every November.
From Gangnam-style chili to hippie peace-nik chili, every one of the 105 cooks in the competition believed their offering was the best.
"It is very serious and we take it serious, but I think it is a talent because you've got to know what you're doing or you're going to end up with a really big bad bowl of chili," says competitor Maggie Mackey of P&W Sales.
"It's very competitive; we have some superior judges and they're very honest with it.We got second last year, but we want first this year," says Joe Barton from Flow Zone.
Each entrant had to cook 60 pounds of chili.
Some used deer meat, others pork sausage and jalapenos, and ... some stirred with a stick.
Almost everyone had a secret, if unusual, ingredient.
"I felt like everybody is after us because we took the first place ticket last year. No secret ingredient, we just make good chili," says Robert Petrash of BP America.
For the second straight year , BP America took first place in the competition.
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